Mutter Pulao

Green peas pilau. This is one of the simplest pilau rice preparations that you will ever come across. Traditionally in Lucknow and central states, pilaus were of many varieties and often used several ingredients together. In fact, pilaus were considered to be more exotic and special than biryanis, which were thought to be “rough and ready”. The basic difference between boiled rice and pilau rice is not the use of spices but the method of cooking. Boiled rice may well be cooked with spices, but the cooking liquid is drained away at the end, similar to when cooking pasta. For pilau rice it is important to use just the right quantity of water, as all should be absorbed when the rice is done. Rice has more flavour and nutrients when cooked by the pilau method.

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Main Course

Spicy

Ingredients

14 oz (400 g) Basmati rice		2 red onions, finely sliced
2½ oz (75 g) ghee		3½ oz (100 g) frozen petit pois or peas, thawed
1 tsp cumin seeds		1 tbsp salt
1/2 tsp cloves		⅓ oz (10 g) mint leaves, shredded
4 green cardamom pods		⅓ oz (10 g) coriander leaves, chopped
1 cinnamon stick

directions

Total:

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1
Wash the rice in cold running water, then soak in cold water to cover for 20–25 minutes. Soaking the rice reduces the cooking time and prevents the grains from breaking while cooking.
2
Heat the ghee in a thick-bottomed casserole over a moderate heat and add the whole spices. When they crackle, add the sliced onions and saute until they are golden brown. Add the peas and saute for 2–3 minutes. Pour in 1⅓ pints (800 ml) water. Add the salt, cover and bring to the boil.
3
Drain the soaked rice and add to the casserole. Cover again and bring back to the boil. Cook, covered, for 8–10 minutes over a moderately high heat. From time to time remove the lid and gently stir the rice, keeping in mind that too much handling can break the rice grains.
4
When the water is nearly all absorbed and you can see small holes on the surface of the rice, sprinkle over the mint and the coriander. Cover the casserole tightly and reduce the heat to low. Cook for a further 10 minutes. Alternatively, finish cooking the rice in a preheated 130°C (250°F/Gas 1/2 ) oven for 10 minutes.

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Mutter Pulao

Ingredients

directions