Cabbage peas pulao recipe | Matar pulao recipe, easy pulao recipe using green peas and cabbage. Restaurant-style pulao recipe with full video and step by step pictures.
One-pot pulaos are always loved by everyone at home. It is easy to pack for a lunch box. Also, pulao with rich gravy and dal always finds a place in the party menu too. I have shared many pulao recipes in Jeyashri’s kitchen. Basmati rice is the best rice for making pulao.
A few weeks back I made this pulao for dinner using cabbage and peas. It was a super hit at home. I made this again for lunch and shot the video for the blog post. I used frozen peas for this recipe. This cabbage peas pulao is made in an open pot, but you can make the pulao in a pressure cooker too. I have given the pressure cooker version of pulao in the “Notes” section.
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Cabbage peas pulao recipe
Cabbage peas pulao recipe
Ingredients
- ½ cup basmati rice
- 1 cup water
- ¼ cup thinly sliced cabbage
- ¼ cup frozen peas
- 2-3 green chilli
- ¼ tsp garam masala
- 1 bay leaf
- 1 tbsp oil
- 1 tsp ghee
- Coriander leaves few to garnish
- ¼ tsp turmeric powder
- Salt as needed
Instructions
- Wash the basmati rice and soak it in 1 cup water for 20 minutes.
- In a heavy-bottomed pan add oil.
- Add the bay leaf and slit green chilis.
- Add the thinly sliced onions.
- Saute for a minute.
- Add the ginger garlic paste and saute for a minute.
- Now add the garam masala, turmeric powder, and salt.
- Mix them well and saute for a minute.
- Add the frozen peas and shredded cabbage.
- Mix well and saute for a minute.
- Add the soaked rice, keep the water aside.
- Saute for a minute.
- Now add the soaked water.
- Check for salt.
- Mix well and cover this with a lid.
- Let this cook on low flame for 11 minutes.
- Switch off and keep this covered for 2 minutes.
- Do not open the lid.
- After 2 minutes open the lid.
- Add ghee and sprinkle with coriander leaves.
- Gently mix the rice from the sides, without breaking the rice.
- Cabbage peas pulao is ready.
Notes
- Wash the basmati rice and soak it in 1 cup of water for 20 minutes.
- In a heavy-bottomed pan add oil.
- Add the bay leaf and slit green chilis.
- Add the thinly sliced onions.
- Saute for a minute.
- Add the ginger-garlic paste and saute for a minute.
- Now add the garam masala, turmeric powder, and salt.
- Mix them well and saute for a minute.
- Add the frozen peas and shredded cabbage.
- Mix well and saute for a minute.
- Add the soaked rice, keep the water aside.
- Saute for a minute.
- Now add the soaked water.
- Check for salt.
- Mix well and cover this with a lid.
- Let this cook on low flame for 11 minutes.
- Switch off and keep this covered for 2 minutes.
- Do not open the lid.
- After 2 minutes open the lid.
- Add ghee and sprinkle with coriander leaves.
- Gently mix the rice from the sides, without breaking the rice.
- Cabbage peas pulao is ready.
- You can make this pulao in a pressure cooker too.
- If so, soak in 3/4 cup water and cook for 1 whistle, and simmer for 5 minutes.
- Cabbage pulao pairs well with simple dal or Dhaba style paneer masala.
