I love peas! No, I mean I LOVVVEEE peas – always have, and hopefully, always will. I go through a 2 lb bag of frozen peas every 2-3 weeks.
With the cold weather creeping up so steadily, I find that my cravings for rice has increased tremendously. Maybe its the comfort that comes from a big bowl of warm rice, I really don’t know. So its no surprize that I find myself cooking more varieties of rice-based dishes in winters as compared to warmer months.
Often, I make a big batch of plain rice over the weekend, and spruce it up during the week. Of the many variations of rice dishes I make from (purposely) left-over rice, some of my all-time easy-breezy favourites can be seen here, here and here.
When I decided to make dinner last night, I knew I would once again be cooking what else, but rice. So I settled for a recipe that was simple and so delicious – Pulao or as some call it, Pilaf. Pulao is very common in the North Indian cuisine. It is often served as a side to exotic curries and salads.
So that was it then, I was craving for Pulao. But not just any Pulao, I wanted Peas Pulao!
Matar Pulao (Peas Pilaf)
2 cups Basmati rice 1 cup frozen peas 4 cups water 1 small onion, thinly sliced 5-6 cloves 5-6 black peppercorns Â 1-2 bay leaves 1 tsp cumin seeds salt, to taste a pinch of saffron, mixed in 2 tbsp water 1 tbsp cooking oil
- Heat oil in a non-stick pan and saute cumin seeds and sliced onions, till tender and slightly browned.
- Add rice, water, salt, peppercorns, cloves, and bay leaves, and cover cook on medium-low heat till rice is tender.
- Add in peas and saffron water and cover cook for another 5-6 minutes till peas heat through.
Best eaten warm with any curry or on its own!