Green Peas Pulao - Matter Pulao

Name: Green Peas Pulao - Matter Pulao
Yield: 6 servings
Cuisine: British
Ingredients: 400 g Basmati rice; 75 g ghee or oil; 1 tsp cumin seeds; 1 bay leaf; 4 green cardamom pods; 1 cinnamon stick; 1 large red onion; 100 g frozen green peas, fresh or thawed from frozen; 100 g chopped green beans, fresh or thawed from frozen; 1 small handful mint leaves, shredded; 1 handful cilantro (coriander leaves), shredded; 1 tbsp salt; 800 ml water

jesseclark @jesseclark

Bristol, U.K.

We made this at a Cookpad community event for World Curry Day at the Cookpad Bristol kitchen.

jesseclark @jesseclark

Bristol, U.K.

We made this at a Cookpad community event for World Curry Day at the Cookpad Bristol kitchen.

Saved

Ingredients

6 servings

400 gBasmati rice
75 gghee or oil
1 tspcumin seeds
1bay leaf
4green cardamom pods
1cinnamon stick
1large red onion
100 gfrozen green peas, fresh or thawed from frozen
100 gchopped green beans, fresh or thawed from frozen
1small handful mint leaves, shredded
1 handfulcilantro (coriander leaves), shredded
1 tbspsalt
800 mlwater

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Steps

1

Wash the rice in cold water then soak for at least 20 minutes.
2

Assemble other prepped ingredients.
3

Heat ghee or oil over medium-high heat in a thick bottomed large sauce pan, stock pot, or casserole. Add spices and cook until they crackle. Add red onions and sauté until golden brown.
4

Add peas and green beans and sauté for 2-3 minutes. Drain the rice add and sauté for 2-3 minutes. Add 800ml water and the salt and bring to a boil.
5

Cover and cook for 8-10 minutes over medium-high heat, stirring gently 2-3 times.
6

Reduce the heat to low and cook for 10 more minutes.
7

Transfer to a serving platter and garnish with mint and cilantro.