Pilaf with green peas (Masala hari matar pulau)
4 servings
40 minutes
Masala Hari Matar Pulao is a fragrant and exquisite rice dish with green peas, originating from Indian cuisine and adapted for European tables. Its base is airy basmati infused with warm spices: garam masala, cumin, and turmeric. Crunchy cashews, sweet raisins, and spicy green peppers create a rich palette of flavors. The dish's hallmark is the balance of tenderness and mild spiciness, making it perfect as a standalone dish or an accompaniment to meat and vegetable dishes. In Indian tradition, this pulao is often prepared for festive gatherings to delight guests with its rich taste and appetizing aroma. Serve it with fresh herbs and enjoy the refined combination of textures and shades.
1
Sort, wash, and dry the basmati rice. If using 'Carolina' rice, sorting and washing are not necessary.
- Basmati rice: 1 glass
2
Heat clarified or vegetable oil in a heavy 1.5-liter non-stick pot over moderately low heat. Add cashews, almonds, or peanuts and fry, stirring constantly, until golden brown. Remove the nuts with a slotted spoon.
- Melted butter: 3 tablespoons
- Cashew: 40 g
3
Slightly increase the heat and add cumin seeds, green chili, and grated ginger to the pot. Stir and roast the spices until the cumin seeds turn brown. Add rice and sauté, stirring, for about 2 minutes.
- Caraway seeds: 1 teaspoon
- Green pepper: 1 g
- Grated ginger: 0.5 tablespoon
- Basmati rice: 1 glass
4
Pour in water, add fresh green peas (if using), turmeric, garam masala, raisins, salt, and herbs. Bring the water to a boil over high heat.
- Water: 430 ml
- Green peas: 0.8 glass
- Turmeric: 1 teaspoon
- Garam masala: 0.5 teaspoon
- Raisin: 60 g
- Salt: 1 teaspoon
- Green: 1 bunch
5
When the water boils, reduce the heat to minimum, cover tightly with a lid, and let it simmer slowly for 20-25 minutes (depending on the type of rice) until all the water is absorbed and the rice is soft and fluffy. If using frozen green peas, place them in a colander and thaw under hot water. Add the peas 15 minutes after covering the pot with a lid. Remove the lid and quickly pour the peas over the rice. Cover the lid again and continue cooking for another 5-10 minutes until all the water is absorbed and the rice is fluffy.
- Green peas: 0.8 glass
6
Turn off the heat and let the rice sit covered for 5 minutes to allow the tender grains to firm up. Just before serving, remove the lid, add the toasted nuts, and fluff the hot rice with a fork.
- Cashew: 40 g