Savory Rice and Green Pea Pilaf
MASALA HARI MATAR PULAU
-Recipe from Yamuna mataji
A savory, eye-catching center piece, this rice pilaf is perfect for the
buffet table or as an adaptable main dish for a light luncheon or
dinner. It is rich with color, texture and flavor.
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 30-40 minutes
1 cup (95 g) basmati or other long-grain white rice
3 table spoons (45 ml) ghee or vegetable oil
¼ cup (35 g) raw cashew, almond or peanut bits or halves
1 teaspoon (5 ml) cumin seeds
1-2 teaspoons (5-10 ml) minced seeded hot green chilies
½ table spoon (7 ml) scraped, finely shredded
or minced fresh ginger root
1 2/3- 1 ¾ cups (400-420 ml) water
¾ cup (189 ml) shelled fresh green peas
or frozen baby peas, defrosted
1 teaspoon (5 ml) turmeric
½ teaspoon (2 ml) garam masala
¼ cup (35 g) raisins or currants
½ -1 teaspoon (2-5 ml) salt
3 table spoons (45 ml) mixed fresh herbs (basil, oregano, thyme, etc.) or 1 ½ table spoons (22 ml) mixed dried herbs
1. If basmati rice is used, clean, wash, soak and drain as explained on page 4.
Heat the ghee or oil in a heavy 1 1/2 –quart/liter nonstick
saucepan over moderately low heat. Add the cashew, almond or peanut
bits or halves. Fry, stirring constantly, until the nuts are golden
brown. Remove the nuts with a slotted spoon.
Raise the heat to moderate and toss in the cumin seeds, green
chilies and ginger root. Fry until the cumin seeds turn brown. Pour in
the rice and stir-fry for about 2 minutes.
in the water, fresh peas (if you are using them), turmeric, garam
masala, raisins, salt and herbs. Raise the heat to high and bring to a
5. Immediately reduce the heat to very
low, cover with a tight-fitting lid and gently simmer without stirring
for about 20-25 minutes, depending on the type of rice, or until all
the water is absorbed and the rice is tender and fluffy. If you are
using frozen peas, defrost them in a strainer under hot running water.
After the rice has cooked for 15 minutes, remove the lid and quickly
sprinkle the peas on top. Replace the cover and continue cooking for
5-10 minutes, until all the water is absorbed and the rice is tender
6. Turn the heat off and let the rice
sit, covered, for 5 minutes to allow the fragile grains to form up.
Just before serving, remove the cover, pour in the fried nuts and fluff
the piping-hot rice with a fork.