MATARPULAO ( Indian rice pulao with peas ) Recipe
Summary
Ingredients
| Rice | 7 Ounce | |
| Shelled peas | 7 Ounce | |
| Butter/Ghee | 5 1⁄2 Tablespoon | |
| Cloves | 6 | |
| Cinnamon | 2 Small | |
| Salt | To Taste | |
| Caraway seeds | 1 Teaspoon | |
| Turmeric | 1⁄2 Teaspoon | |
| Hot water | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1513 Calories from Fat 614
% Daily Value*
Total Fat 70 g107.8%
Saturated Fat 43 g215%
Trans Fat 0 g
Cholesterol 177.4 mg59.1%
Sodium 432 mg18%
Total Carbohydrates 194 g64.8%
Dietary Fiber 16.8 g67.3%
Sugars 11.7 g
Protein 27 g54.5%
Vitamin A 72.1% Vitamin C 137.6%
Calcium 19.1% Iron 37.2%
*Based on a 2000 Calorie diet
Directions
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.
Chef
