peas pulao
Fragrant basmati rice with green peas, browned onions and ghee — elevated with Chilli, Garam Masala and Cardamom Spice Drop added at exactly the right moment for maximum aroma.
- No whole spice grinding
- Consistent flavour every time
- Made with Natural Ingredients
Ingredients
Chillies Spice Drop — 4 drops · Garam Masala Spice Drop — 10 drops · Cardamom Spice Drop — 3 drops
Added when rice is half cooked — the perfect moment for the aromatics to infuse deep into every grain.
2 Cups
Basmati Rice
1 Cup
Shelled Green Peas
4
Onions, Sliced
1/3 Cup
Ghee
2 Tbsp Each
Coriander leaves & mint leaves, chopped
To Taste
Salt
Directions
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1
Soak The Rice
Clean the rice and soak in water for 15 minutes. Drain and keep aside.
-
2
Fry Onions in Ghee
Heat ghee in a thick-bottomed pan. Add sliced onions and fry till golden brown — this forms the flavour base of the pulao.
-
3
Add Rice, Peas & Water
Add rice, peas, salt and 4–4½ cups of water. Cover and cook on a slow flame.
-
4
Add Spice Drops when half cooked
When the rice is half cooked, add Chillies Spice Drop, Garam Masala Spice Drop and Cardamom Spice Drop. Mix gently so the rice doesn't break. Cover and continue to cook till done.
Pro Tip: Adding Spice Drops mid-cook — not at the start — lets the aromatic compounds infuse into the steam and absorb into each grain without burning off. -
5
Finish & Serve Hot
Mix in chopped coriander and mint leaves. Serve hot garnished with fried cashew nuts and kismis (raisins).
