MATAR PULAO
• INGREDIENTS
- ⅓ cup oil canola/sunflower/vegetable
- 1 medium yellow onion sliced in half rings
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 black cardamom
- 1- inch cinnamon stick
- 1 bay leaf
- ½ teaspoon black peppercorns
- ½ teaspoon cumin seeds
- 1 cup peas
- 2 teaspoons salt or to taste
- 2 cups rice
• INSTRUCTIONS
- Heat oil in a stockpot and add onions. Fry on medium-low heat until they are a medium golden brown, about 12 minutes.
- Add crushed ginger and garlic, and fry for 30 seconds.
- Add whole spices (cardamom, cinnamon stick, bay leaf, black peppercorns, cumin seeds) and fry for 1 minute.
- Add peas and fry for a few seconds.
- Add 4 cups water, salt and rice. Bring to boil.
- Lower to a simmer, and let the water boil out, about 10 minutes.
- Once the water has boiled out, remove from heat. Wrap a tight-fitting lid with a cloth and place it firmly on the pot. Bring the dial back to the lowest point and let the rice steam for 12 minutes.
- Remove from heat, place in serving dish and fluff the rice with a fork
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