Peas Pulao Peas Pulao

Peas Pulao 150 Image by: Peas Pulao 150 Author: Canadian Living

The signature flavour of this fragrant Indian rice dish comes from the cinnamon stick, bay leaf and cloves. Although brown basmati rice isn't traditionally used, it adds fibre and a nice texture. Adding the frozen peas at the end keeps them bright green.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: March 2012



Cut onion in half. Thinly slice one of the halves and set aside. Dice remaining half.

In saucepan, heat 1 tbsp of the butter over medium-high heat; cook diced onion and garlic, stirring occasionally, until softened, about 3 minutes. Add cinnamon, cardamom, cloves and bay leaf; cook until fragrant, 1 minute.

Stir in rice to coat; toast, stirring, for about 1 minute. Add 2 cups cold water, 1/2 tsp of the salt and pepper; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, 30 to 35 minutes.

Remove from heat. Add peas; fluff with fork. Let stand, covered, for 10 minutes. Discard cinnamon, cardamom, cloves and bay leaf.

Meanwhile, in small skillet, heat remaining butter over medium-high heat; cook sliced onions, stirring occasionally, until golden brown, about 6 minutes. Stir in almonds and remaining salt. Serve over rice.

Nutritional facts Per each of 10 servings: about

  • Fibre 3 g
  • Sodium 200 mg
  • Sugars 2 g
  • Protein 4 g
  • Calories 168.0
  • Total fat 5 g
  • Potassium 57 mg
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 28 g


  • Iron 6.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 5.0
  • Vitamin C 3.0
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Peas Pulao