Matar Pulao

An aromatic one pot rice dish cooked with peas

Serves 3-4 people

Ingredients:

500g or 2 cups basmati rice (wash and soak for at least half an hour)

1 cup boiled peas (if using frozen peas no need to boil them before using)

5 tbsp cooking oil

Whole garam masala-

· 6-8 cloves

· 8-10 peppercorns

· 4 black cardamom

· 6 green cardamom

· 3 small cinnamon sticks

· 1 bay leaf

· 2 tsp zeera (cumin seeds)

60g onion (sliced)

2 tsp ginger paste

2 tsp garlic paste

2 tsp fennel seeds powder

1 tsp garam masala powder.

2 ½ tsp Salt

For garnishing (optional)

2 tsp kewra water

A pinch of deep orange food colour

Few strands of saffron

Mix the three together and keep aside

Method:

In a pot, add oil. When its warm add the whole garam masala. Add in the sliced onions and fry until golden brown. Put in peas and ginger garlic paste. Fry for about 6-8 minutes, add fennel seeds powder and salt. Fry for couple of more minutes.

Add approximately 3 ½ cups of water and bring it to boil. Cover and simmer cook on low medium heat for about 10 minutes. This will help to blend in all the flavours nicely.

Time to add the soaked rice and gently mix in. Add garam masala powder and taste to adjust the salt if needed. The rice will get the taste as the water will taste at this stage.

Let it cook on high flame, when the water starts boiling. Let it boil for about 3-4 minutes. Some water would evaporate in the process. When some water is left..........

switch the flame to medium and cover the pot with the lid. After another 3-4 minutes, switch the flame to low and ensure the pot is covered tightly with the lid. Use aluminium foil or a damp muslin cloth with the lid for the purpose. Before doing that, gently mix once. Leave it to steam cook on low flame for about 15-20 minutes. At this point make sure the pot is covered properly in order to prevent any steam to escape.

Tips:

· Once the flame is switched off, sprinkle the garnishing and let it rest for about 10-15 minutes before serving. This adds a very rich festive look to the dish.

· You can use mixed vegetables – carrots, beans, pepper and sweet corn with the peas. Dice them into small cubes and add them with the peas.

Serve with the raita!