Mughlai (Delhi & Lahore)
Matki Pulav
Gently simmered rice, wheat and capsicum, warmed with chilli and ginger, a South Asian pilaf.
30 min · Serves 3 · Easy
3
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- easy
- 1
Heat the oil, add the cloves and asafoetida and saute for a few seconds. Add the green chilli, ginger, capsicum and spring onions and saute for 2 to 3 minutes.
- 2
Add the turmeric powder, chilli powder, coriander powder and the matki and mix well. Add 1/4 cup of water and salt and simmer over a slow flame till the matki is cooked. Add the rice and toss well.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
