July 23, 2020 -
A Pakistani household classic, matar pulao is the textbook rice dish to stir up vibrant meat curries or serve alongside a spoonful of flavorful yogurt and salad.
- 1/3cup oil canola/sunflower/vegetable
- 1medium yellow onion sliced in half rings
- 1tsp crushed ginger
- 1tsp crushed garlic
- 1black cardamom
- 1-inch cinnamon stick
- 1bay leaf
- ½tsp black peppercorns
- ½tsp cumin seeds
- 1cup peas
- 2tsp salt or to taste
- 2cups rice
- Heat oil in a stockpot and add onions. Fry on medium-low heat till they are a medium golden brown, about 12 minutes.
- Add crushed ginger and garlic, and fry for 30 seconds.
- Add whole spices (cardamom, cinnamon stick, bay leaf, black peppercorns, cumin seeds) and fry for 1 minute.
- Add peas and fry for a few seconds.
- Add 4 cups water, salt and rice. Bring to boil.
- Lower to a simmer, and let the water boil out, about 10 minutes.
- 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.
- Remove from heat, place in serving dish, and fluff the rice with a fork.