Rice Pulao With Peas
A fragrant rice pulao featuring peas and warming spices, perfect for family dinners or gatherings, offering a savory and colorful dish with aromatic flavors.
Ingredients
Instructions
- Heat butter in a heavy pan.
- Add cloves and cinnamon.
- Add turmeric and caraway seed.
- Fry spices slowly for a minute over low heat.
- Add rice, peas, and salt.
- Mix and fry gently for 2 to 3 minutes, stirring.
- Add hot water and bring to a boil.
- Turn the heat very low and cook for 15 to 20 minutes with the lid on.
- Add hard-boiled eggs, if desired.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf along with the cloves and cinnamon. If you don't have caraway seeds, cumin can be used as a substitute. Adjust the amount of turmeric based on your preference for color and flavor. To enhance the dish, add some sautéed onions or garlic at the beginning.
Serving Suggestions
Serve rice pulao hot as a main dish or side. It pairs beautifully with Cucumber 'Raita' for a refreshing contrast. For a complete meal, consider serving alongside Indian recipes like Cauliflower Eggplant Curry or Cheese Balls (Hors D'Oeuvre). Garnish with fresh cilantro or fried onions for added texture.
Storage & Reheating
Store leftover rice pulao in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent drying out, cover, and microwave on medium heat until warmed through. Alternatively, you can reheat it on the stovetop over low heat, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Pulao With Peas contains roughly 415 calories, with 13g protein, 69g carbohydrates, and 14g fat. It is an excellent source of iron (213% of the Daily Value), dietary fiber (92% of the Daily Value), and potassium (36% of the Daily Value). Note that it is relatively high in sodium, at 977mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but you'll need to adjust the cooking time and water amount. Brown rice typically requires more water and a longer cooking time, about 40-45 minutes. Soak the rice for 30 minutes before cooking to help it cook evenly.
What can I add to make this dish more protein-rich?
To increase the protein content, consider adding cooked chickpeas or lentils to the pulao. You can also stir in some diced chicken or tofu before adding the water, allowing them to cook with the rice, enhancing the dish's flavor and nutrition.
Is this recipe suitable for meal prep?
Absolutely! Rice pulao is excellent for meal prep. Prepare a large batch and portion it out for the week. Just keep in mind the storage tips to ensure it stays fresh and flavorful throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).