Jeera Matar Pulao (Cumin Pea Rice)

Name: Jeera Matar Pulao (Cumin Pea Rice)
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 bowl basmati rice (about 1 1/2 cups or 300 grams); 1 tablespoon ghee (to add while boiling); 2 bowls water (about 3 cups or 700 ml); 2 tablespoons ghee (for tempering); 1 tablespoon cumin seeds; 1/2 cup boiled green peas; 1 bay leaf; 8-10 cashews; Salt to taste

Hetal Shah @hetalcookingworld

Balasinor

Today I made a simple yet popular Jeera Matar Pulao, which is served with any dal or kadhi. You should try it too!

Hetal Shah @hetalcookingworld

Balasinor

Today I made a simple yet popular Jeera Matar Pulao, which is served with any dal or kadhi. You should try it too!

Saved

Ingredients

20 minutes

Serves 4 servings

1 bowlbasmati rice (about 1 1/2 cups or 300 grams)
1 tablespoonghee (to add while boiling)
2 bowlswater (about 3 cups or 700 ml)
2 tablespoonsghee (for tempering)
1 tablespooncumin seeds
1/2 cupboiled green peas
1bay leaf
8-10cashews
Salt to taste

Saved

Steps

20 minutes

1

First, rinse the basmati rice well and soak it for 30 minutes. Add salt and 1 tablespoon ghee, then boil the rice until cooked.
2

Once the rice has cooled, heat 2 tablespoons ghee in a large skillet. Add the bay leaf and cumin seeds, and sauté until fragrant. Add the cashews and cook until golden brown, then add the boiled green peas and cooked basmati rice.
3

Mix everything well. Add chopped cilantro and mix again. Since salt was added while boiling, only add more if needed.
4

Transfer to a serving bowl and serve.