Peas and lemon pulao – Peela pulao.

Peas and lemon rice

The gluten free baby of Mattar pulao and elumachai saadam.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine diabetic friendly, Fusion, gluten free, Indian, Kids choice, Summer, Vegan, Vegetarian

Servings 4 people

Calories 870 kcal

Ingredients

  

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• 3 cups rice cooked, basmathi

Tempering

• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 bay leaf
• 1 inch cinnamon stick
• 1 small star anise
• 1 tsp cumin seeds
• 1 green chilli chopped
• 1/2 tsp fresh ginger root grated
• 2 tbsp Onion sliced
• 1 sprig curry leaves
• 1/4 cup peanuts
• 3/4 cup frozen peas
• 1/2 tsp tumeric powder
• salt to taste.

To stir in

• 1 tbsp dry mint
• 2-3 tbsp Lemon juice
• salt to taste

Instructions

 

• Fluff the cooked rice and set aside to cool in a mixing bowl.
• Set a large frying pan on medium heat. Add in the cumin seeds and mustard seeds to sizzle.
• Followed by the whole spices, onion slices, ginger, chillies, curry leaves and saute gently till the onions turn translucent.
• Add in the peanuts and saute for a minute.
• Add the frozen peas, salt and saute for 3-4 minutes. ( dont add a lot of salt as the rice is cooked with salt already).
• Remove from heat and add the turmeric powder
• Add this mixture to the mixing bowl with the rice.
• Add in the lemon juice, salt and mix gently without mashing the rice.
• Sprinkle crushed dry mint.
• Serve warm with the curries and papads in the suggestions below.

Notes

 

 

Nutrition

Serving: 200gCalories: 870kcalCarbohydrates: 157gProtein: 23gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 487mgPotassium: 234mgFiber: 12gSugar: 4g

Keyword Indian vegetarian dinner, rice salad recipes

Tried this recipe?Let us know how it was!

Planning an Indian vegetarian dinner with this pulao. 

This recipe has actually reached a number of people along with the lemongrass and peas sundal. It has become one of the most asked for lunch box recipes too as it is wholesome as it is. If you are planning a gathering with an Indian vegetarian dinner here are a few visually stimulating ideas. 

Option 1 – pair this lemon pulao with whole baked cauliflower, crispy leeks pakora and curried avocado.

Option 2 – Pair this peela pulao with Vegetable vindaloo, cooling cucumber raita and sago fryums.

Option 3 – Pile up this peas lemon pulao on the serving dish with sheek kebabs on top. On the side serve khatti meethi imli ki chutney and spicy hari chutney.

Finish up the dinner with a sweet potato kheer and kaju katli. Don’t forget the mukhwas at the end to help through the digestion.

Trying to make a quick vegetable raitha? check this video to help you out.

Frequently asked questions about this pulao.

This is one of the most travelled recipes on this blog. Significantly it is also one that gets a few different questions about it. Here is a couple of FAQ’s that may be helpful.

What rice do I use in this lemon and peas Pulao?

I have chosen basmati rice for this pulao. I love the long-grain brown basmathi to make this as I like the fragrance of it. I have made this recipe with, Sonamasoori, Keerakashala and Govindbhog rice as well. If you ask me to pick one, I will still pick the basmati to make it. 

Is the peela pulao good with other grains?

This is a fusion recipe so you can play around with it a lot. We have tested this recipe with barnyard millet, proso millet, quinoa, buckwheat, broken farro and vermicelli. Personally, I liked the quinoa and the proso millet better than the others.

What type of peas to use in this lemon pulao?

This is one of my quick go-to recipes. So. I choose the comfort of frozen peas. You could make it with fresh peas when in season. Blanch the peas before you add to this recipe so it is cooked through. If using dried peas, soak 1/3 cup of peas in excess of water ( say 3- 5 cups) for about 5 hours. Drain and cook these peas with more water till it is cooked through but retains a bite. Add this in the place of frozen peas.