Matar pulao
Green peas, whole spices and fried onion: the quiet weekday pulao that lets the aroma of Super Kernel basmati come through.
Made withHima OriginalThe classic Pakistani basmati. Fine, aromatic.
Ingredients
- 2 cups Hima Original rice
- 1½ cups green peas
- 1 medium onion, sliced
- 1 tsp zeera
- 4 cloves, 2 bay leaves, 4 green cardamom, 1 cinnamon stick
- 2 green chillies, slit
- ½ tsp ginger-garlic paste
- ¼ cup oil or ghee
- 3 cups hot water
- Salt to taste
Method
- Rinse the rice and soak for 30 minutes.
- Fry the onion in the oil until golden. Add the zeera and whole spices for 30 seconds, then the ginger-garlic paste.
- Add the peas, green chillies and salt and stir-fry for 3 minutes.
- Pour in the hot water and bring to the boil. Add the drained rice and cook on high until the water is level with the rice.
- Cover and cook on the lowest heat for 10 minutes. Rest for 5 minutes, then fluff.
Timings are written for Hima Original. With another rice, adjust the soak and boil to the grain: see the cooking guide.
