Mattar Pullao

Course : Indian
Serves: 2
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1/4 cup vegetable oil
3/4 medium onion -- peeled and chopped
1/2 piece cinnamon stick -- broken up
1 piece fresh ginger root -- peeled and chopped
1/4 teaspoon ground chile
1 dash turmeric
1/4 teaspoon cumin seeds
7/8 cup long-grain white rice
1/2 cup green peas -- defrosted if frozen
1 tablespoon butter

Preparation / Directions:

Heat oil in large saucepan over medium-low heat. When hot, add 2/3 of the chopped onion, cinnamon, ginger, chile, turmeric and cumin seeds. Cook for 10 minutes, stirring occasionally. Carefully add 1/2 cup water and bring to boil. Add rice, lower heat, cover and simmer for 15 minutes, or until rice is fluffy. Add peas, stir well, cover, and cook for a further 10 minutes. Meanwhile, melt the butter in a pan over medium heat. Add the remaining chopped onion and cook, stirring frequently, until onion is brown and crisp. Spread hot onion and butter over pilaf to serve. Notes: I adapted this recipe from Ishmael Merchant's new cookbook "Passionate Cuisine". I scaled it down from a party-size recipe to one for two people. This is an excellent side-dish for various Indian chicken dishes or as a main course vegetarian dish

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