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Jeera Pulao with peas Recipe

Jeera Pulao with peas is a popular Indian Main
Author :
On :
Thursday, 20 July, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Microwave Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 cup - frozen peas
  • 2 cups - basmati rice, washed and soaked for 15 minutes
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - shahjeera
  • 2 - green chillies, slit opened
  • 1 tsp - Garam Masala powder
  • Few - Mint leaves
  • To taste - salt
  • As required - oil
  • How to Make Jeera Pulao with peas:

    1. Take enough oil in a microwave bowl, along with cumin seeds and shahjeera. Cook in a microwave oven, for a minute in high.
    2. Add the frozen peas, slit opened green chillies, garam masala powder and salt. Cook everything, for 5 minutes (stir in between).
    3. Add the soaked rice, along with 3 cups of water. Cook everything for 20-25 minutes (stir twice or thrice in between), until the rice gets well cooked.
    4. Garnish with mint leaves.
    5. Dice the onion and tomato.
    6. Take a few drops of oil in a microwave safe bowl. Add in the diced onions and tomatoes. Cook everything, in high for 5 minutes (stir in between).
    7. Once they get cooled, grind as a paste.
    8. Take enough oil in the same microwave safe bowl. Add the bay leaves, cloves and cinnamon stick. Cook in high for 2 minutes.
    9. Add the ginger garlic paste, coriander powder, ground onion-tomato paste, red chilli powder, garam masala powder and cook for 5-7 minutes in high.
    10. Meanwhile, soak the paneer cubes in hot water, to soften them.
    11. Add rajma and soaked paneer cubes to the cooking spices. Cook for 5 minutes in high.
    12. Add enough water to make a thick masala. Cook everything for 15-20 minutes in high, until the gravy turns thick.
    13. Enjoy the hot pulao along with rajma paneer masala.
    14. Recipe courtesy: Priya Easy N Tasty Recipe


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    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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