Pilaf with Green Peas (Masala Hari Matar Pulao)

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Author: Emily Johnson "Indian Vegetarian Cuisine"

Ingredients

Basmati rice - 1 cup
Ghee - 3 tablespoons
Macadamia Nuts - 1.4 oz
Toasted Cumin Seeds - 1 teaspoon
Red Long Chili Peppers - 1 piece
Water - 14 fl oz
Grated Ginger Root - ½ tablespoon
Green Peas - ¾ cup
Turmeric - 1 teaspoon
Garam Masala - ½ teaspoon
Salt - 1 teaspoon
Raisins - 2.1 oz
Herbs - 1 bunch

Step by Step guide

Step 1

Rinse and drain the basmati rice. If using Carolina rice, there is no need to rinse.

Step 2

Heat ghee or vegetable oil in a heavy 1.5-liter pot with a non-stick coating over medium-low heat. Add cashews, almonds, or peanuts and fry, stirring constantly, until golden brown. Remove the nuts with a slotted spoon.

Step 3

Slightly increase the heat and add cumin seeds, green chili, and grated ginger to the pot. Stir and sauté the spices until the cumin seeds turn brown. Add the rice and sauté, stirring, for about 2 minutes.

Step 4

Pour in the water, add fresh green peas (if using), turmeric, garam masala, raisins, salt, and herbs. Bring the water to a boil over high heat.

Step 5

Once the water boils, reduce the heat to the minimum, cover tightly with a lid, and let it simmer slowly for 20–25 minutes (depending on the type of rice) until all the water is absorbed and the rice is soft and fluffy. If using frozen green peas, place them in a strainer and thaw under hot running water. Add these peas 15 minutes after covering the pot with the lid. Remove the lid and quickly scatter the peas over the surface of the rice. Cover the lid again and continue cooking for another 5–10 minutes until all the water is absorbed and the rice is fluffy.

Step 6

Turn off the heat and let the rice sit covered for 5 minutes to allow the tender grains to firm up. Just before serving, remove the lid, add the fried nuts, and fluff the hot rice with a fork.