Mattar Pulao is one of the famous dishes of Pakistani Cuisine. We make this rice dish when serving roasts, shaami kabab, fried chicken, chops or other steamed meats ……..
- 3.5 cups basmati rice (soak for 20 minutes in lukewarm water)
- ½ kg peas (fresh, not frozen)
- ¼ cup oil/ ghee
- 1 onion sliced
- 1 tspn crushed ginger
- 1 tspn sliced ginger
- 2 – 4 cloves
- 2 black cardamoms
- A piece of cinnamon
- 4 black peppercorns
- 1 bay leaf
- 6 ¾ cups water
- Salt to taste
- Chicken powder (OPTIONAL)
-Heat oil in a non-stick pan and fry onion, garam masala (peppercorns, cloves, cinnamon, cardamom and bay leaf) and ginger paste until they are brown.
-Add peas and stir for a minute and add water in it. Cook covered for 10 minutes and then add salt and soaked rice.
-Let it cook on high medium heat for 5 minutes or until the rice begins to boil.
-Cover it with the lid and cook on very low heat until there is no water left in the pot.
-Serve hot with roasts, shaami kabab and fried chicken.