Green Peas N Tomato Rice

“Green Peas N Tomato Rice” 

Green Peas N Tomato Rice is a spicy and tangy preparation of rice. Its not only easy to cook but quite flavorful too, I have used chopped mint and coriander leaves which add freshness to the dish.
A great option for the lunch box and is loved by kids too.


Basmati Rice – 1 1/4 th cup
Green peas – 1 cup
Onion, chopped – 2 medium
Tomato, chopped – 4 medium
Tomato puree – 1 tablespoon
Green chillies, slit – 2-3
Ginger, julienne –  1 tablespoon
Mint leaves, chopped – 1/4 th cup (tightly packed)
Red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Green Cardamom – 4
Cloves – 5-6
Cinnamon – 1 inch stick
Bay leaf – 1
Whole cumin seeds – 1 teaspoon
Black pepper corn – 10-12
Salt to taste
Sugar – 1/4th teaspoon (optional)
Oil – 3 tablespoon


Clean, wash and soak basmati rice in water for almost 20 – 25 minutes.

Heat oil in a heavy bottom pan or pot, add all the green cardamom, cloves, cinnamon stick, bay leaf, cumin seeds and black peppercorns. Once they start releasing the aroma, add the chopped onion and fry until it starts changing colour (we do not want the onion to be brown it should be just translucent).

Add the chopped tomatoes and mix well, red chilli powder and turmeric powder mix well and fry for 2-3 minutes and add the tomato puree and sugar (optional) fry until oil starts leaving the sides.

Add the green peas and salt, mix well cover and cook for 4-5 minutes, stirring occasionally (if required add 2- 3 tablespoons of water this will prevent the masalas from sticking to the bottom of the pan).
Add two and a half cup of water and bring it to a boil.

Once the water starts boiling add the drained rice, mix well and add garam masala powder and let it cook. Once the rice is cooked almost 80% , add the chopped mint leaves along with slit green chillies and ginger juliennes. Cover and cook for another 2-3 minutes or until the rice is well done.
Once the rice is ready let  it stand for at least  10-15 minutes before you serve. This will help the the green chillies, ginger and mint leaves release there flavors and blend with the rice.
Garnish with chopped mint leaves and ginger juliennes, serve hot, along with Boondi ka raita , Green coriander chutney or just with plain curd.
I have used an open pot method for cooking but you could easily prepare it in a pressure cooker or a rice cooker.
If at any point while cooking the rice you feel that it is sticky or will turn mushy just add a teaspoon of lemon juice, this will prevent the rice from sticking.
Also I have added 1/4th teaspoon  of sugar, this helps in balancing the sourness of the tomato and also enhances the colour of the dish.
I have used the green peas to  the masala and then cooked but if you like you can boil the peas with some salt and add to the masala. In that case don’t discard the water, you could always use it for cooking the rice.

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