Mattar Pulao
Ayurveda | Dairy Free | Gluten Free | Institutional | Vegan

Mattar Pulao

Ingredients:

Mattar Pulao

  • 1 cup long grain basmati rice
  • 1 tablespoons ghee use oil for a vegan version
  • ½ teaspoon cumin seeds
  • 2-3 whole cloves
  • 1 whole black cardamom
  • 3-4 whole black peppercorns
  • 1 whole bay leaf
  • ½ cup thinly sliced onions
  • ½ cup green peas
  • 1 teaspoons salt
  • 1-2 drops lime juice
  1. Wash rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 20 minutes.
  2. Heat ghee in a pan over medium-high heat. When the ghee is hot, add cumin seeds and fry for 3-4 seconds.
  3. Lightly crush whole cloves, whole black cardamom, and whole black peppercorns in a mortar and pestle, and add them to the pan. Fry for 3-4 seconds.
  4. Add sliced onions and fry until they are golden brown (6-8 minutes).
  5. Drain the rice and add it to the pan, along with green peas, lime juice, salt, bay leaf and 2 cups of water.
  6. Cover the pan with a tight-fitting lid and cook the pulao on low heat until all the liquid is absorbed and the rice is tender. It should take 20-25 minutes. Stir the rice gently once during cooking using a fork.
  7. Remove pan from heat and let the pulao rest for 5 minutes. Fluff it gently with a fork and serve hot.

By Anjalina Chugani

Main Course
Ayurveda, Dairy Free, Gluten Free, Institutional, Vegan

Method:

Mattar Pulao

  • 1 cup long grain basmati rice
  • 1 tablespoons ghee use oil for a vegan version
  • ½ teaspoon cumin seeds
  • 2-3 whole cloves
  • 1 whole black cardamom
  • 3-4 whole black peppercorns
  • 1 whole bay leaf
  • ½ cup thinly sliced onions
  • ½ cup green peas
  • 1 teaspoons salt
  • 1-2 drops lime juice
  1. Wash rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 20 minutes.
  2. Heat ghee in a pan over medium-high heat. When the ghee is hot, add cumin seeds and fry for 3-4 seconds.
  3. Lightly crush whole cloves, whole black cardamom, and whole black peppercorns in a mortar and pestle, and add them to the pan. Fry for 3-4 seconds.
  4. Add sliced onions and fry until they are golden brown (6-8 minutes).
  5. Drain the rice and add it to the pan, along with green peas, lime juice, salt, bay leaf and 2 cups of water.
  6. Cover the pan with a tight-fitting lid and cook the pulao on low heat until all the liquid is absorbed and the rice is tender. It should take 20-25 minutes. Stir the rice gently once during cooking using a fork.
  7. Remove pan from heat and let the pulao rest for 5 minutes. Fluff it gently with a fork and serve hot.

By Anjalina Chugani

Main Course
Ayurveda, Dairy Free, Gluten Free, Institutional, Vegan

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