Cheesy Peas Pulao
This cheesy peas pulao is a comforting one-pot rice dish, perfect for a quick weeknight dinner. It's packed with flavor and comes together easily.
Ingredients
- 2 cups Basmati rice
- 3 cups water
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely sliced
- 2 cloves garlic, finely chopped
- 1 inch ginger, grated
- 2 green chilies, slit lengthwise
- 1.5 cups fresh or frozen green peas
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon salt, or to taste
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
Instructions
- Rinse 2 cups Basmati rice thoroughly under cold running water until the water runs clear. Soak the rinsed rice in 3 cups water for 20 minutes. After soaking, drain the water completely and set the rice aside.
- Heat 2 tablespoons ghee in a large pot or pressure cooker over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add 1 large onion, finely sliced, to the pot and cook for 5-7 minutes, stirring occasionally, until the onions turn golden brown and translucent.
- Stir in 2 cloves garlic, finely chopped, 1 inch ginger, grated, and 2 green chilies, slit lengthwise. Cook for 1 minute until their raw smell disappears.
- Add 1.5 cups fresh or frozen green peas to the pot. If using frozen peas, there's no need to thaw them first. Stir in 0.5 teaspoon turmeric powder and 1 teaspoon garam masala. Mix everything well.
- Add the drained Basmati rice to the pot and gently mix it with the vegetables and spices for about 1 minute. Be careful not to break the rice grains.
- Pour in 3 cups fresh water and add 0.5 teaspoon salt. Stir once gently to combine. Bring the water to a boil.
- If using a pressure cooker, close the lid and cook for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). If cooking in a pot, cover with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes until all the water is absorbed and the rice is cooked. Do not lift the lid during this time.
- Once the cooking time is complete, turn off the heat and let the pulao rest for 5 minutes without opening the lid (for both pressure cooker and pot methods). This helps the rice grains separate and become fluffy.
- Open the lid. Gently fluff the rice with a fork. Sprinkle 1 cup shredded cheddar cheese evenly over the hot pulao. Cover the pot again for 2-3 minutes to allow the cheese to melt into the rice.
- Transfer the cheesy peas pulao to a serving dish and garnish with 0.25 cup fresh cilantro, chopped. Serve hot with raita or yogurt.