Fragrant basmati rice gently fried in pure ghee with sweet green peas, green cardamom pods, cloves, cinnamon, and cumin.
Lunch · 15 min prep · 25 min cook · serves 4 Newly added
Ingredients
- 2 cups basmati rice , soaked 30 minutes and drained thoroughly
- 1 cup green peas , fresh or sweet frozen
- 4 cups water , warm
- 3 tbsp ghee
- 1 tsp cumin seeds
- 6 green cardamom , bruised lightly
- 4 cloves
- 2 inch piece cinnamon stick
- 1 tsp salt
Preparation
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Heat ghee in a heavy saucepan with a tight-fitting lid over medium heat.
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Add cumin seeds, bruised cardamom pods, cloves, and cinnamon stick; fry for 1 minute until fragrant.
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Add drained basmati rice and green peas to seasoned ghee.
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Gently stir-fry over medium heat for 2 to 3 minutes until rice appears translucent.
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Pour in warm water and add salt.
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Bring to a rapid boil, letting water boil down until it reaches the level of rice.
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Reduce heat to lowest possible setting and cover pan tightly.
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Cook undisturbed for 18 minutes without lifting lid.
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Turn off flame and let pulao rest covered for 5 minutes.
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Uncover, gently fluff rice with a fork, and serve warm.
In the tradition
This pulao is a cornerstone of North Indian Vaishnava feast offerings. Without onions or garlic, the dish relies on the aroma of whole sweet spices—cinnamon bark, cloves, and whole green cardamom—bloomed in pure cow’s ghee to fragrance the aged basmati grains.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 36, Rice with Green Peas)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.