Muttar Pulao
A simple but flavourful Pakistani rice and peas dish that is perfect as a main or as the side to any curry dish.
Servings: 4
Ingredients
- 1 1/2 cup basmati rice - I prefer sella basmati rice
- 2-3 tbsp oil
- 1 tbsp whole cumin seeds (plus 1 tsp extra for garnish)
- 1 small cinnamon stick
- 1 whole clove (laung)
- 2 whole black peppercorn
- 6-7 curry leaves
- 1 large onion, diced
- 1/2 tsp salt
- 1 cup frozen peas
- 2 cups water or stock
- 1 tsp ground black pepper
Instructions
- Rinse the rice until the water turns clear then soak the rice in water for at least 30 mins. Drain and set aside.
- In a large saucepan with a lid, on medium high heat 2-3 tbsp oil, add 1 tbsp cumin seeds, cinnamon stick, clove, black peppercorns and curry leaves. Cook for 2-3 mins until sizzling and fragrant.
- Add onions and salt and cook for 10 mins until onions start to soften and turn golden on the edges.
- Add the 1 cup frozen peas, and 2 cups water or stock. Bring to a boil. Now is the time to check for salt and adjust to taste.
- Add the soaked and drained rice and allow to come to a boil again.
- Once the rice has absorbed most of the liquid, turn the heat down to a simmer. Sprinkle the rice with 1 tsp cumin seeds and black pepper and then place the lid on the pot. Allow the rice to steam for at least 8-10 mins undisturbed. (Do not lift the lid to check on it! Trust the process! The steam needs to stay in the pot so the rice can get nice and fluffy!)
- Uncover and fluff the rice. Serve warm with some curry or yogurt!