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Pea Pulav 

Author: Michelle De La Cerda


  • 2 cups frozen peas
  • 2 cups uncooked rice
  • 1 can (2 cups) vegetable broth (chicken is just fine too, it just won’t be vegan)
  • 2 cups water
  • 1 jalapeno; finely diced (seeded and deveined for less heat)
  • 2 onions; sliced
  • 3 cloves garlic; minced/grated
  • 1 tsp ground cumin +/-
  • ½ tsp garam masala +/-
  • ¼ tsp turmeric
  • Salt/pepper to taste
  • Extra virgin olive oil


  1. In a medium size sauté pan, heat some olive oil and add the sliced onions and caramelize the on medium-low heat. 
  2. It will take roughly 45 minutes for them to cook.
  3. Heat the oil in a large pan over medium-high heat. 
  4. Once the oil is hot, add minced garlic and the chili. 
  5. Cook for just a minute and add the peas. 
  6. Cook the peas for about two minutes and add the rice. 
  7. Keep stirring until the rice turns opaque (lighter white), about 5 minutes.
  8. Then add the turmeric, cumin, salt, pepper and garam malasa. 
  9. Stir well, allowing the spices to incorporate into the rice. 
  10. Add the two cups of water and two cups of broth to the pan. 
  11. Let it cook, the rice will increase in size. 
  12. Let it cook on a high simmer (medium-low heat) for 20-30 minutes, stirring occasionally to prevent burning.
  13. Taste for salt and pepper. 
  14. Gently fold in the onions and serve.