Vegculinary Menu » Mega Meals » Indian Dishes
Matar Pulao
Ingredients
7 oz. Rice
7 oz. Freshly Shelled Peas
1 1/2 tblspn. Butter or Ghee
6 Cloves
2 Small Pieces Cinnamon
Salt
1 tspn. Caraway Seeds
1/2 tspn. Turmeric
1/2 Pint
2 tblspn. Hot Water
7 oz. Rice
7 oz. Freshly Shelled Peas
1 1/2 tblspn. Butter or Ghee
6 Cloves
2 Small Pieces Cinnamon
Salt
1 tspn. Caraway Seeds
1/2 tspn. Turmeric
1/2 Pint
2 tblspn. Hot Water
Method
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 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 constantly. Next add the hot water. Mix thoroughly and bring quickly to the boil. Cook in oven 375o F. For 30 minutes with lid on.
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 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 constantly. Next add the hot water. Mix thoroughly and bring quickly to the boil. Cook in oven 375o F. For 30 minutes with lid on.