Rice with green peas (Masala hari matar pulau)
4 servings
35 minutes
Masala Hari Matar Pulao is a fragrant Indian rice dish with green peas, seasoned with spices and nuts. This dish has roots in traditional Indian cuisine where rice is often cooked with aromatic spices to create a rich flavor and appetizing aroma. In this recipe, basmati rice is infused with the warmth of ginger, chili pepper, and cumin, then enriched with fresh peas, turmeric, and garam masala that give it a golden hue and depth of flavor. The addition of roasted nuts and raisins enhances the texture while the sweet notes of raisins contrast harmoniously with the spicy spices. This dish pairs perfectly with yogurt or vegetable curry and makes an exquisite addition to any Indian feast.
1
If you are using basmati rice, sort, rinse, soak, and dry it.
- Basmati rice: 190 g
2
Grate the ginger
- Ginger: 0.5 tablespoon
3
Remove the seeds and finely chop the pepper
- Green chili pepper: 2 teaspoons
4
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.
- Vegetable oil: 3 tablespoons
- Cashews: 40 g
5
Slightly increase the heat and add cumin seeds, green hot pepper, 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: 1 teaspoon
- Green chili pepper: 2 teaspoons
- Ginger: 0.5 tablespoon
- Basmati rice: 190 g
6
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: 180 g
- Turmeric: 1 teaspoon
- Garam masala: 0.5 teaspoon
- Raisins: 60 g
- Salt: to taste
- Fresh herbs: 1 bunch
- Mixed dried herbs: 1.5 tablespoon
7
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 rice variety) until all the water is absorbed and the rice is soft and fluffy.
8
If you are using frozen green peas, place them in a colander and thaw under hot running water. Add the peas 15 minutes after you covered the pot with a lid. Remove the lid and quickly pour the peas onto the surface of the rice. Close the lid again and continue cooking for 5-10 minutes until all the water is absorbed and the rice is fluffy.
- Green peas: 180 g
9
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.
- Cashews: 40 g
