Matar Pulao

I grew up eating rice almost every day. Plain boiled rice and a variety of pulao’s I can list for days. But my favorite rice dishes are biryani and matar pulao. I have a delicious Millennial Biryani up already, and it’s a recipe everyone should try, but Matar Pulao is so simple and uses way less ingredients, and I find myself making it on it’s own, with a bowl if raita, or as a side with Chicken Handi or Chicken Jalfrezi. Either way it’s delicious, and it’s the perfect simple meal that takes you home, even if you’re thousands of miles away.

Here’s what you’ll need to serve 4-5 people

2 cups rice, soaked in luke warm water

2 cups peas

4-6 Tblspn oil

1/2 cup fried onion (1 large onion thinly sliced and fried till golden brown)

1 tomato, seeded and chopped

3-4 green chillies, roughly chopped

2-3 whole dried red chilies

2 inch piece cinnamon stick

1 tsp cumin seeds

2 black cardamom seeds

5-6 peppercorns

2 tsp salt

4 1/2 cups water

If you don’t have fried onions start off by thinly slicing an onion. Fry till light golden brown. Once the onions are fried add the peas, tomatoes and green chillies. If you have fried onions just add them in with the peas and tomato. Add the whole spices and sauté for a few minutes.

Drain the rice, and add it to the peas along with the salt and water and increase the flame so everything comes to a boil, then reduce the heat to a simmer and leave uncovered for a minute, then cover the pot, reduce the heat to a low simmer and let the rice cook till steam starts to escape from the lid’s edges. That can take about 10-15 minutes, but if you leave it little longer the rice won’t burn. It’s as simple as that. Perfect for last minute guests, and easily manageable if you’re hangry too!

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