Peas & Carrot Pulao
This is a simple everyday pulao where the grains should remain separate and aromatic rather than heavily spiced. The Signature All-in-One potli is used as the primary whole-spice source, so there is no need to scatter cardamom, cloves and cinnamon through the finished rice.
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
✨ Zaika Potli Secret Technique
Add 1 Signature All-in-One potli with the water before the pulao cooks. Remove after the 10minute resting period so the rice has maximum time to absorb the aroma.
Ingredients
Ingredients
- Basmati rice — 1½ cups / 300 g
- Green peas — 150 g
- Carrot — 120 g, diced
- Ghee — 1½ tbsp
- Onion — 1 small, thinly sliced
- Salt — 1¼ tsp
- Water — 2½ cups
Zaika Potli
- Signature All-in-One — 1 potli
For Finishing
- Fresh coriander — 1 tbsp, optional
- Fried onions — 2 tbsp, optional
Cooking Instructions
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1Wash the basmati rice until the water is mostly clear.
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2Soak for 20 minutes and drain.
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3Heat ghee in a heavy saucepan.
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4Add onion and sauté until lightly golden.
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5Add carrot and cook for 2 minutes.
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6Add drained rice and gently sauté for 1 minute without breaking the grains.
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7Add peas, salt, water and the Signature All-in-One potli.
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8Bring to a boil.
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9Reduce the heat to its lowest setting and cover tightly.
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10Cook for 10–12 minutes or until the liquid has been absorbed.
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11Turn off the heat and leave covered for 10 minutes.
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12Remove the potli carefully.
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13Fluff the rice with a fork.
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14Finish with coriander or fried onions if desired.
💡 Chef's Pro Tip
After adding the water, stir the rice only once. Repeated stirring releases starch and makes pulao sticky rather than fluffy.
🍽️ Perfect Serving Pairings
My Take On Peas & Carrot Pulao
This is a simple everyday pulao where the grains should remain separate and aromatic rather than heavily spiced. The Signature All-in-One potli is used as the primary whole-spice source, so there is no need to scatter cardamom, cloves and cinnamon through the finished rice.
The Secret: After adding the water, stir the rice only once. Repeated stirring releases starch and makes pulao sticky rather than fluffy.