Punjabi pulao

Servings: 8-10 people


  • 1 tbs. ghee (butter)
  • Jeeru (cumin seeds)
  • 1 tsp. salt
  • 1/2 tsp. haldi
  • 1 cup rice
  • frozen peas (let soak in a little water to defrost)


  1. Wash rice and let soak in water for about 20 minutes.  If you are using frozen peas, also let those soak in water.
  2. Put large pot on medium heat.  Add ghee (butter) and let melt.  Then add jeeru (cumin seeds), haldi, salt, peas (with the water), and the rice.
  3. Add about 1 cup of water if you added the peas with water.  Total water should be about 1 1/2 cups. 
  4. Bring to a boil.  Then change to low heat, cover, and let cook for about 10-12 minutes.
  5. Turn off heat, keep covered, and let sit for another 10 minutes or so.
  6. Then transfer the rice into another dish (to avoid stickiness) and serve hot. 

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