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–+ servings

green pea pulao

A simple and delicious pulao. Matar pulao is mildly spiced, aromatic rice with bursts of flavour from the fresh green peas. An ideal accompaniment to many of the meat or poultry recipes in this book.
a serving bowl of pulao with peas
prepare: 10 minutes
cook: 45 minutes
soak: 1 hour
total time: 1 hour 55 minutes
difficulty: simple
yield: 4 servings
calories: 470 kcal
diet: gluten free, vegan, vegetarian
cuisine: Indian, rajasthani

equipment

  • large bowl
  • deep pot with lid

ingredients

for cooking

instructions

  • Place the rice in a large bowl and rinse it in cold water, using your hand to stir it thoroughly. Discard the water and repeat this step twice more to remove any excess starch. Note that after the third rinse that the water will not be clear but will be noticeably less cloudy than after the first rinse.
  • Drain the rice, then cover with luke-warm water. Soak for one hour.

to cook

  • Heat the pot over medium-low heat. Add the oil, and when hot, add the cloves, black peppercorns, cassia, cardamom pods and the bay leaf. Fry for about one minute, until the spices start to sizzle.
  • Add the onion, sprinkle with the salt and fry, stirring frequently, for ten minutes or until the onion is turning golden brown.
  • Increase the heat to medium, then add the tomatoes and turmeric to the pan. Mix well and fry, stirring frequently, for five minutes. You want the tomatoes to soften and to see the oil separating from the masala.
  • Drain the rice and add to the masala. Mix well, and fry, stirring continuously, for two minutes. The grains of rice will start to look translucent and will be well coated with the masala and oil.
  • Add the greens peas and mix well.
  • Add the water and very gently mix. Bring to the boil, mix again, then reduce the heat to very low. Cover and cook for 25 minutes. Do not open the lid or heat and steam will escape.
  • Remove the pot from the heat and gently fluff the pulao with a fork. Cover the pot with a tea towel and replace the lid. Stand for another ten minutes.

to serve

  • Transfer to serving dish by inverting the pot and serve.

notes

Sella rice is parboiled rice, available from Indian grocers. If unavailable, basmati rice can be substituted. Note that you will need to reduce the rice cooking time by about 10 minutes.
400g of uncooked rice is approximately two cups.
You could use stock to cook this dish. Substitute the water with a mix of half water, half stock.
The whole spices are not meant to be eaten.
Gingelly oil is Indian sesame oil. It is very different from the Asian sesame oil, being much less intense in flavour. Substitute with vegetable oil if unobtainable

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nutrition

Serving: 250 g | Calories: 470 kcal | Carbohydrates: 86 g | Protein: 10 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 0.03 g | Sodium: 609 mg | Potassium: 530 mg | Fiber: 7 g | Sugar: 4 g | Vitamin A: 660 IU | Vitamin C: 18 mg | Calcium: 69 mg | Iron: 3 mg