Matar Chawal
A home-style recipe for Matar Chawal. Serves 4, ready in about 40 minutes.
Ingredients
- 2 cups (400 g) basmati rice, washed and soaked for 30 minutes
- ⅓ cup oil
- 1 tsp cumin seeds
- 1 bay leaf, 4 cloves, 6 black peppercorns, 1 small cinnamon stick, 2 green cardamoms
- 1 onion, sliced
- 1 cup peas (matar), fresh or frozen
- 1½ tsp salt
Missing something?
- No rice? Use any other rice, or broken rice (cooks faster).
- No peas? Use diced carrot or green beans.
- No onion? Use spring onions, or a little onion powder (less depth).
Method
- Heat the oil and add the cumin and whole spices. Fry for 30 seconds.
- Add the onion and fry for 6–8 minutes until golden.
- Add the peas and fry for 2 minutes. Add 3 cups water and the salt and bring to a boil.
- Drain the rice and add it. Boil uncovered on medium heat for 8–10 minutes, until the water drops below the top of the rice and small holes appear.
- Cover tightly and cook on the lowest heat for 10–12 minutes. Fluff gently with a fork before serving.