Peas Pulao

Peas Pulao by Bubbles Saighal


  1. Basmati rice – 2 cup
  2. Peas – 11/2 cup, shelled
  3. Cumin Seeds – 1 Teaspoon
  4. Onion – 2, sliced
  5. Ginger and Garlic – 2 teaspoon, sliced
  6. Oil – 2 Tablespoon
  7. Salt – to taste


Heat oil in a pan. Add the onions, cumin, ginger and garlic and fry till golden brown. Add the peas and sauté for 2-3 minutes. Add the rice with 4 cups of water. Bring it to a boil. Reduce the heat, cover the rice and cook on a very slow flame till rice is done.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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