Mutter Pulao (Rice Pilaf with Peas)
White rice, peas and bay leaves steamed and spiced with cardamom and black peppercorns for a Pakistani pilaf.
25 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Cook 25 min · 25 min total
- medium
- 1
In a pot, heat up the oil on medium high heat. Add the onion and cook till it softens, becomes translucent and releases its water. Do not brown or dry out.
- 2
Add cloves, bay leaf, cardamom, peppercorn and cumin. Fry for about a minute or so. Add turmeric powder, coriander powder and chilli powder. Stir and fry a bit. If it looks a little dry add a little bit of the chicken stock that you have aside.
- 3
Add the garlic and ginger paste, stir fry a minute or two. Add the peas and chicken stock and let it warm up but not to a boil.
- 4
Add rice and salt to taste. Stir well. Increase heat to high. Let the rice come to a boil and let boil for 5 minutes.
- 5
Give a quick stir, cover with lid and turn heat down to medium and let cook for 15 minutes.
- 6
Turn the stove off. Do not uncover the rice or move it from the stove. Let it sit in its steam for 5-10 minutes as the stove cools down allowing the rice to become fluffy. Serve hot!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
