Matar Pulao with Nuts Recipe

By Bushra Waheed

2 min read

The spicy peas or matar pulao is as much a pleasure for our eyes as our taste buds. Basmati rice pilaf with peas, cashews and almonds. Similar to the rice pilaf served in Indian restaurants. Check it out the Matar Pulao with Nuts Recipe here!!

[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

2 cup basmati rice
4-1/4 cups of water
3 tbsp oil
1 tbsp butter
1 onion , thinly sliced
1 tsp cumin seeds
1 tsp black pepper, crushed
3 whole cloves
1 cinnamon stick (about 2-inch)
7 black peppercorns
1 cup green peas
salt to taste

For Garnishing:

4 tbsp cashew nuts, roasted
4 tbsp peeled almonds, roasted

[/tab] [tab]Yield: 6 servings

Amount Per Serving

Calories:222 kcal
Carbohydrates:29.7 g
Cholesterol:0 mg
Fat: 9.6 g
Fiber:1.4 g
Protein:3.9 g
Sodium:215 mg

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Rinse the rice in 4-5 changes of water until the water runs clear. Soak the rice in water for half an hour, then drain and set aside.

Step 2

Heat the 3 tbsp oil in a large skillet over medium- low heat .

Step 3

Add the cloves, cardamom pods, cumin seeds, peppercorns and cinnamon stick. Cook for 2 minutes to bring out the aroma of the spices.

Step 4

Then add the onion and fry for 4-5 minutes or until onion are golden brown.

Step 5

Then add 1/4 cup of water and green peas into the skillet, cover with the lid and cook for 4-5 minutes.

Step 6

Add the remaining 4 cups of water and rice into the skillet. Season with salt and pepper .