Mattar pilau

Mattar pilau

Rice with fresh green peas

By
From
The Complete Asian Cookbook
Serves
2-3
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon ghee or oil
4 whole cloves
1 small stick cinnamon
2 cardamom pods
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric, (optional)
250g long-grain rice
200g fresh or frozen peas
2 teaspoons salt

Method

  1. Heat the ghee in a heavy-based saucepan over medium heat. Add the cloves, cinnamon stick, cardamom pods and cumin seeds and cook for 1 minute. Add the turmeric and rice and cook for 2 minutes, stirring constantly. Add the fresh peas, if using, the salt and 625 ml hot water and bring to the boil, then reduce the heat to low, cover, and cook for 25 minutes without lifting the lid or stirring. Remove the whole spices and use a fork to fluff up the grains before serving. Serve hot with vegetable or meat dishes.

Note

  • If using frozen peas, quickly lift the lid and scatter over the rice 10 minutes before the end of cooking time.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again