Description
A flavorful and fragrant rice dish made with basmati rice, spices, and green peas.
Ingredients
Scale
- 1 cup long grain white basmati rice
- 2–3 whole cloves (laung)
- 1 whole black cardamom (badi elaichi)
- 3–4 whole black peppercorns (kali mirch)
- 1 tablespoon ghee (use oil for a vegan version)
- ½ teaspoon cumin seeds
- 1 whole bay leaf (tejpatta)
- 10–12 whole cashew nuts (optional)
- ½ cup thinly sliced red onions
- ½ cup green peas (fresh or frozen)
- 1 teaspoon salt
- ½ teaspoon freshly squeezed lime juice
Instructions
- Rinse the rice with water 2-3 times until the water runs clear.
- Soak the rice in 3-4 cups of water for 20 minutes.
- Add cloves, black cardamom, and peppercorns to a mortar and pestle and crush gently. Keep aside.
- Heat ghee in a pan over medium heat.
- When the ghee is hot, add cumin seeds, bay leaves, and crushed spices to the pan and saute for 4-5 seconds.
- Add cashew nuts and saute until they turn light brown, stirring continuously.
- Add onions and saute until golden brown (3-4 minutes). Stir frequently while frying.
- Reduce the heat to low.
- Drain the rice and add it to the pan along with green peas, lime juice, salt, and 2 cups of water. Stir gently.
- Cover the pan with a tight-fitting lid and cook the pulao undisturbed on low heat until all the liquid is absorbed and the rice is tender (20-25 minutes).
- Remove pan from heat and let the pulao rest for 5 minutes.
- Remove the lid and fluff the matar pulao gently with a fork. Serve hot.
Notes
- For a vegan version, substitute ghee with oil.
- Adjust the spice level according to your preference.
- This pulao pairs well with raita or salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg