RCI-RC.001.0120.001
Matar Pulao
Peas pilaf
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1 cup
- 4 cups
- onion1 smallthinly sliced
- – 6 cloves5 unit
- 5 unit
- 1 unit
- 1 tsp
- salt1 unitto taste
- a pinch of saffron1 unitmixed in 2 tbsp water
- 1 tbsp
Method
1
Rinse the basmati rice under cold water several times until the water runs clear, then drain well.
2
Heat the cooking oil in a heavy-bottomed pot or rice cooker insert over medium-high heat.
2 minutes
3
Add the cumin seeds to the hot oil and let them crackle for about 30 seconds, releasing their aroma.
4
Add the thinly sliced onion and sauté until it turns golden brown, stirring occasionally.
5 minutes
5
Stir in the cloves and black peppercorns, cooking for 1 minute until fragrant.
6
Add the drained basmati rice and mix well to coat with oil, stirring gently for 2 minutes.
7
Pour in the 4 cups of water and add the bay leaf, then bring to a boil over high heat.
8
Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
15 minutes
9
Scatter the frozen peas over the rice and pour the saffron-infused water (saffron mixed in 2 tbsp water) evenly over the top.
1 minutes
10
Cover again and continue cooking on low heat for 5 more minutes until the peas are cooked and all water is absorbed.
5 minutes
11
Turn off the heat and let the rice rest, covered, for 2 minutes before fluffing with a fork.
12
Discard the bay leaf and whole spices (or leave them in for presentation), adjust seasoning with salt, and serve hot.