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Recipe for Making Pulao

How to Make Pulao

One of the easiest recipe for making pulao using peas and ginger. Beautiful, fragrant and a total delight! Get cooking now!
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Dinner, Lunch
Cuisine: Indian
Servings: 4
Calories: 183kcal
Author: Kanwal


  • 1 cup white rice preferably the basmati rice
  • 1 small onion peeled and thinly sliced (small is 1-2 inches in diameter; you can also use shallots too)
  • 1- inch fresh ginger peeled and thinly sliced, lengthwise
  • 1/2 cup frozen or fresh peas
  • 11/2 tsp cumin seeds
  • 4-5 black peppers optional
  • 1 black cardamom optional
  • 1-2 tbsp cooking oil I prefer to use ghee (clarified butter you can use any cooking oil
  • Salt to taste


  • Wash and soak the rice in water for 10-15 minutes.
  • Heat a large pan (better to use a wide wok with deep sides). Add oil to the wok and once the oil is hot, add the cumin seeds, pepper and cardamom.
  • As the cumin seeds start to sputter (few seconds if the oil is hot), add the onion and ginger.
  • Turn the heat to low and fry the onions until they are light brown and translucent.
  • Add the peas and stir fry for 3-4 minutes ( 6-7 minutes if using frozen peas)
  • Now add two cups of water and salt to the pan and bring it to boil.
  • Drain the water from the soaked rice and add it to the boiling water.
  • Bring the rice to boil and then turn the heat to low and cover the pan.
  • After 10 minutes, turn off the heat. All of the water should have dried out but if not, keep it on the heat for a bit longer.
  • Remove the lid and cover the pan with a cotton cloth until ready to serve.



Serve with pomegranate raita or coriander chutney.


Calories: 183kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 2.4mg
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