Awadhi peas pulao
Traditional Awadhi peas pulao with kewra, saffron, and zarda color. Step-by-step recipe, tips, and serving ideas.
This is one of the dying recipe of awadhi cuisine because very few people know about it .it 's our family secret recipe .
Kewera water and zarda food colour is easily available at any Asian super store
Submitted by: Lubna from Karachi , Pakistan/sindh
Yield: 6
- Layer parboiled basmati rice with a spiced peas masala, then steam gently so flavors meld.
- Use kewra and saffron for authentic aroma; zarda or saffron gives the golden color.
- Parboil rice to about 75% and use low heat dum for 15 minutes to avoid mushy rice.
Preparation Instructions:
For peas masala
Heat oil in pot ,put sliced onions, black pepper corns,mace blades and green cardamom and fry till onions turns golden brown.now add green chilies and ginger julienne and fry for 1 minute,finally add peas and enough water to cover the surface of peas and cook covered till peas are tender and masala with thick gravy is formed .set aside
For rice:
Boil rice with star anise,cloves ,green cardamoms ,bay leaf and salt.when rice are 75 % done ,drain and set aside
To assemble the pulao:
Dissolve saffron strands in milk,add kewera water in milk as well and set aside
Grease base of pan with 1 tsp of oil ,spread layer of rice ,then layer of peas masala and finally layer of rice again,pour saffron ,kewera milk randomly over rice layer,sprinkle zarda colour at one side ,pour tsp of oil over rice and simmer covered over low heat for 15 minutes or until rice fluff up ,now mix peas masala and rice .
Serving suggestions:serve peas pulao with fresh veggies salad and yogurt sauce
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Frequently Asked Questions
What is Awadhi peas pulao?
Awadhi peas pulao is a fragrant rice dish from the Awadh region. It layers parboiled basmati rice with a spiced peas curry, then finishes with saffron and kewra for aroma.
Can I use frozen peas instead of fresh?
Yes. Add frozen peas straight into the masala and cook until tender. Frozen peas release water, so cook until the gravy is thick before layering.
Which rice should I use and how do I cook it?
Use long grain basmati rice for best texture and aroma. Rinse and soak 20 to 30 minutes. Boil in salted water with whole spices until about 75 percent done, then drain. This prevents overcooking during the final steam.
What if I do not have kewra or zarda food color?
If you do not have kewra, use a small amount of rose water or skip it. For color, saffron or a pinch of turmeric can provide a warm hue. Zarda is optional and mainly for traditional color.
How do I avoid soggy or undercooked rice?
Parboil rice to about 75 percent and drain well. Use a tight lid and cook on very low heat for the dum step about 12 to 18 minutes. Avoid adding extra water during layering and let the rice rest a few minutes before fluffing.
Is this dish vegetarian or can it be made vegan?
The recipe is vegetarian. To make it vegan, replace the milk used to dissolve saffron with warm water or a plant milk. Use oil instead of ghee if a recipe calls for ghee.
How long can I store leftovers and how should I reheat them?
Store cooled pulao in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water, cover, and warm on low heat until heated through. You can also microwave covered with a damp paper towel. Freeze for up to one month.
Can I scale the recipe for a larger group?
Yes. Increase ingredients proportionally and use a wider, heavier pan for even steaming. Parboiling and dum times stay similar, but a larger mass may need a few extra minutes on low heat to finish steaming.
What is Awadhi peas pulao?
Awadhi peas pulao is a fragrant rice dish from the Awadh region. It layers parboiled basmati rice with a spiced peas curry, then finishes with saffron and kewra for aroma.
Can I use frozen peas instead of fresh?
Yes. Add frozen peas straight into the masala and cook until tender. Frozen peas release water, so cook until the gravy is thick before layering.
Which rice should I use and how do I cook it?
Use long grain basmati rice for best texture and aroma. Rinse and soak 20 to 30 minutes. Boil in salted water with whole spices until about 75 percent done, then drain. This prevents overcooking during the final steam.
What if I do not have kewra or zarda food color?
If you do not have kewra, use a small amount of rose water or skip it. For color, saffron or a pinch of turmeric can provide a warm hue. Zarda is optional and mainly for traditional color.
How do I avoid soggy or undercooked rice?
Parboil rice to about 75 percent and drain well. Use a tight lid and cook on very low heat for the dum step about 12 to 18 minutes. Avoid adding extra water during layering and let the rice rest a few minutes before fluffing.
Is this dish vegetarian or can it be made vegan?
The recipe is vegetarian. To make it vegan, replace the milk used to dissolve saffron with warm water or a plant milk. Use oil instead of ghee if a recipe calls for ghee.
How long can I store leftovers and how should I reheat them?
Store cooled pulao in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water, cover, and warm on low heat until heated through. You can also microwave covered with a damp paper towel. Freeze for up to one month.
Can I scale the recipe for a larger group?
Yes. Increase ingredients proportionally and use a wider, heavier pan for even steaming. Parboiling and dum times stay similar, but a larger mass may need a few extra minutes on low heat to finish steaming.
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