Peas Pulao – Mattar Pulao
Traditionally, the majority of northern India uses Basmati rice to cook their dishes. It is the most popular rice of all the long grain varieties. Rice bought from a specialist Asian shop can be soaked for 20-30 minutes before cooking. This allows the grains to absorb water so the heat penetrates more easily and the rice cooks evenly, but do prepare rice according to the instructions on the packet.
200g white or brown Basmati rice
1 tbsp vegetable or groundnut oil
2 bay leaves
2 pieces cinnamon (5cm in length)
4 green cardamoms
¼ tsp turmeric
1 dried red chilli
¼ tsp salt (optional)
150g frozen peas or petit pois, defrosted
Sprig of mint, to garnish
Wash the rice in a sieve until the water runs clear.
In a heavy based pan with a lid, heat the oil over a low heat and add the bay leaves, cloves, cinnamon, cardamoms, turmeric and dried red chilli, and fry for 30 seconds.
Tip in the peas and sauté for 3 minutes.
Stir in the rice and fold into the peas mixture to combine well.
Pour 500ml of just boiled water to the pan, cover and cook for 12-14 minutes till the rice is tender.
Serve piping hot.
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