MATARPULAO ( Indian rice pulao with peas ) Recipe
Summary
VegetarianVegetarian
Ingredients
7 oz. rice
7 oz. freshly shelled peas
11/2 tblspn, butter or ghee
6 cloves
2 small pieces cinnamon
salt
1 tspn, caraway seeds (optional)
1/2 tspn, turmeric (optional)
1/2 pint plus 2 tblspn, hot water
Directions
Wash and soak the rice for about 1 hour.
Heat the butter in a heavy saucepan and put in the cloves and pieces of cinnamon and (if liked) the turmeric and caraway seeds.
Keep the heat very low and.
fry these for 1 or 2 minutes.
Add the washed, drained rice, salt and peas.
Mix and fry gently for a few minutes, stirring con- stantly.
Next add the hot water.
Mix thoroughly and bring quickly to the boil.
Cook in oven 375°F.
for 30 minutes with lid on.
Heat the butter in a heavy saucepan and put in the cloves and pieces of cinnamon and (if liked) the turmeric and caraway seeds.
Keep the heat very low and.
fry these for 1 or 2 minutes.
Add the washed, drained rice, salt and peas.
Mix and fry gently for a few minutes, stirring con- stantly.
Next add the hot water.
Mix thoroughly and bring quickly to the boil.
Cook in oven 375°F.
for 30 minutes with lid on.
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