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. Please check out
Cashew pulaoRestaurant-style jeera riceChutney pulaoPaneer tawa pulao
You can pair the pulao with
Dhaba style paneer masalaRestaurant-style Dum alooDhaba style dalCauliflower masala
Cabbage peas pulao recipe
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.
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