Peas Biryani

Peas Biryani is a recipe that I frequently make during the season when peas are available. Peas Biryani is very flavorful and can be prepared in a jiffy. My family loves to have pulao or biryani paired with a kurma or a simple raita or chips.

Peas Biryani

Whenever I decide to make pulao or a biryani, Peas Biryani is the first dish that comes to my mind as It does not involve much chopping and can be made in a pressure cooker or even an open pan.

This is one of the first few recipes, which I learnt from my Grandmother. As we lived in a joint family, she had to prepare it for a minimum of 10-12 people. She always used a big vessel or a huge old prestige pressure cooker and would use coconut milk in place of water for the preparation. Also, she never skips adding pudina leaves to the preparation. Aroma of the basmati rice, spices, pudina and coconut milk would waft from the kitchen and fill the whole house. She would usually serve with a simple onion raita, the end Peas Biryani would be so delectable with the pairing of the raita.

Depending on the availability of ingredients at hand and taste of the picky eaters in my family, I made slight changes to the base recipe. I skipped using pudina and also, ran out of coconut/coconut milk powder, hence used water fully.


Basmati Rice – 1 ½ cups or 300 gms
Peas – ¾ cup
Onion – 2 medium sized
Tomato – 2 medium sized
Green chilli – 1 or 2 depending on the spice level
Pudina leaves – 2 handfuls
Salt to taste
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Curd – 1 or 2 tbsps (optional)
Coconut milk + Water – 2 ¼ cups

To grind
Grated coconut – 2 tbsps (optional)
Ginger – 1” piece
Garlic – 7 cloves
Green chilli – 1

To temper
Shahjeera or Caraway seeds or karun seeragam – ½ tsp
Cloves – 5
Cinnamon – 1” piece
Cardamom – 2 (I did not use)
Bay leaf – 2
Oil – 3 tbsps or as needed


Preparation time – 10 mins
Cooking time 20-25 mins
Total time – 35 mins

  1. Grind the ingredients under ‘To grind’ using little water to a fine/semi-fine paste and set aside.
  2. Slice onions, chop tomatoes and slit green chillies. Wash and soak the rice in water for 10 mins.
  3. In a pressure cooker, heat oil and add the ingredients under ‘To temper’ and sauté for a minute.
  4. Add the onions and green chillies and fry till golden brown.
  5. Add tomatoes along with the ground paste and sauté till the tomatoes turn mushy and the raw smell of the masala leaves. If using pudina, add it in this step.
  6. Add the peas along with the chilli and turmeric powders, salt and curd and toss it well.
  7. Drain water and add the soaked rice. Add water needed to cook the rice and give a quick stir. If using coconut milk, add it instead of water or use a combination of both.
  8. Once the water starts boiling, close the lid and pressure cook for 2 whistles.
  9. Let the pressure release. Open and fluff the rice with fork and serve hot.

We enjoyed our Peas Biryani with onion raita and potato chips.

Peas Biryani


  1. You can replace the ingredients under ‘To temper’ with garam masala.
  2. I normally stick to using the ratio of rice:water as 1:1.5 cups. For the above rice quantity, I used around 2 ¼ cups of water. My one cup measures 200 ml. I use the same cup for measuring water too.
  3. I sometimes use 1 ¾ to 2 cups of water if I want the rice to be moist.
  4. I had very little coconut left to be used to extract coconut milk, hence added it while grinding ginger-garlic-green chilli paste.
  5. To extract coconut milk, take warm water and grated coconut in a mixer jar and run it for 1 or 2 mins. Strain and extract the milk using a strainer. You can use your hands also to squeeze and extract maximum milk. The first milk will usually be thick. Add more water and repeat the process for 1 or 2 times to get the desired quantity. If using coconut milk powder, follow the instructions as given in the packet.
  6. You can skip green chillies and use chilli powder for the entire recipe.