Matar Pulao
A Pakistani household classic, matar pulao is the perfect rice dish to mop up vibrant meat curries or serve alongside a dollop of savory yogurt and salad.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ cup oil canola/sunflower/vegetable
- 1 medium yellow onion (sliced in half rings)
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 black cardamom
- 1- inch cinnamon stick
- 1 bay leaf
- ½ teaspoon black peppercorns
- ½ teaspoon cumin seeds
- 1 cup peas
- 2 teaspoons salt or to taste
- 2 cups rice
Instructions
- 1
Heat oil in a stockpot and add onions. Fry on medium-low heat until they are a medium golden brown, about 12 minutes.
- 2
Add crushed ginger and garlic, and fry for 30 seconds.
- 3
Add whole spices (cardamom, cinnamon stick, bay leaf, black peppercorns, cumin seeds) and fry for 1 minute.
- 4
Add peas and fry for a few seconds.
- 5
Add 4 cups water, salt and rice. Bring to boil.
- 6
Lower to a simmer, and let the water boil out, about 10 minutes.
- 7
Once the water has boiled out, remove from heat. Wrap a tight-fitting lid with a cloth and place it firmly on the pot. Bring the dial back to the lowest point and let the rice steam for 12 minutes.
- 8
Remove from heat, place in serving dish and fluff the rice with a fork.