Recipe by FKhan
"This is very easy recipe, with basmati rice and green peas. It is very mild and fragrant, and great as a side dish, or for those picky kids who don't like their peas. The word 'matar' means green peas in Urdu."
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black cardamom seeds
whole black peppercorns
2 (3 inch)
frozen green peas, thawed
uncooked basmati rice, rinsed and drained
salt to taste
YUMMY and FRAGRANT!!! The scent kept bringing my whole family (ages 4-40) into the kitchen wondering when dinner would be ready. I followed the recipe exactly except that I used fresh garlic instead of garlic powder. Next time, I would wait until the very end of the cooking time to add the peas. They were very dull colored and over-done. I prefer my peas barely cooked and bright green.
I made this recipe the other day, and while it was very aromatic and made my whole house smell AMAZING, it was kind of lacking in the flavor department.
If you can't find whole spices, 2 cinnamon sticks is about a teaspoon of ground cinnamon, 3 cardamom seeds is about a half teaspoon ground, and 4 whole cloves is about a third teaspoon ground.
Edit: Also, I just wanted to add that people commenting on the blandness of the rice are missing the point. This dish is not meant to stand alone, but to be served with other Indian dishes. It has complemented the curries I've served it with very well.
Because I used ground spices, I prepared this in a slightly different way. I sauteed a small amount of each spice and the uncooked rice in oil. Then added the water and the frozen peas. The spice combination creates a wonderful aroma while cooking and an interesting mild flavor.
Easy to make. I cut back on the rice and water but kept the spices the same. When I poured the garlic powder/water into the pan I set off the smoke alarm, oops! Good mild dish. I was expecting it to have a bit more flavor, but it was still good. The peas added a nice sweetness. Used brown rice, so cooked for longer, and didn't add the thawed peas until the end of cooking time, they were just perfect.
This is a great recipe - very interesting spice combination without being overpowering. We had this with Butter Lamb Gravy from this site and enjoyed it thoroughly. I would give this a 5 if not for the way-off cooking time. Do not dream that you will have cooked basmati in 15 minutes unless it is precooked. It takes more like 40-45. Still, the rest of the recipe is excellent! Thanks!
Good recipe! I don't understand why people are saying that more time is required for rice cooking. I used basmati rice that cooked in 9 minutes after boiling. After boiling the mixture, cover the pan with a little escape for steam. The steam pressure cooks the rice.
Very simple and very tasty. My family is Pakistani, and I think this recipe is quite close to authentic.
* Percent Daily Values are based on a 2,000 calorie diet.
Matar Pulao (Rice with Peas)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 47
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