Matar Pulao with Nuts

Matar Pulao with Nuts Basmati rice pilaf with peas, cashews and almonds. Similar to the rice pilaf served in Indian restaurants.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 30 mins

    TOTAL : 30 mins

    SERVING : 6

    YIELD : 6 servings

  • Rinse the rice in 3 or 4 changes of water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

    Advertisement
  • Heat 2 tablespoons of vegetable oil in a saucepan with a tight fitting lid over medium-high heat. Pour in the cumin seeds, and cook briefly until they begin to pop, about 30 seconds. Add the cardamom pods, cloves, and cinnamon stick; continue cooking for another minute until the cinnamon stick absorbs the oil.

  • Pour in the rice, and stir well to completely coat with the oil. Stir in the water, salt, onion, and peas. Bring to a boil, cover with the lid, reduce heat to medium-low, and simmer until the rice has absorbed all of the water, about 15 minutes.

  • Meanwhile, in a separate pan, heat the remaining 1 tablespoon of oil over medium heat. Stir in the cashews and slivered almonds; cook until golden brown, then stir into the cooked rice.

Per Serving: 222 calories; protein 3.9g; carbohydrates 29.7g; fat 9.6g; sodium 215mg.