Mattar pilau I

cooming soon


Mattar pilau

Ingredients :

400 gm basmati rice

2 tablespoon kewra

10 clove

12 green cardamom

2 pieces cinnamon stick

250 gm peas

150 gm onion

20 gm garlic paste

1/4 teaspoon saffron

1 tablespoon lemon juice

1 pinch mace powder

18 peppercorns

3 black cardamom

2 leaves bay leaf

6 tablespoon ghee

20 gm ginger paste

salt as required

Method :

Step 1

To prepare this delicious rice recipe, put black peppercorns, black cardamoms, cinnamon sticks, bay leaves along with 6 green cardamoms and 5 cloves in a mortar. Pound with pestle to break spices, fold in a muslin cloth and secure with enough string for it to hang over the rim of a pan.

Step 2

Take rice and wash it in running water, drain water and transfer to a separate pan. Add the muslin cloth with spices in it and reserve for 30 minutes.

Step 3

Drain at the time of cooking and reserve the bouquet garni for later use. Pour 3 litres of water in a deep-bottomed pan and add the reserved bouquet garni with salt.

Step 4

Stir well, pour lemon juice in the pan and bring it to a boil over medium heat until almost cooked. When cooked, drain water and transfer the bouquet garni to a separate pan.

Step 5

Sprinkle kewra water along with cardamom and mace powder. Cover with a lid and keep aside for 10 minutes. Meanwhile, heat ghee in a frying pan.

Step 6

Then add onions, saute over a medium heat until onions are translucent and glossy. Add the ginger and garlic pastes, stir-fry until onions are light golden.

Step 7

Then add green peas and sprinkle salt, stir-fry for a minute, remove and transfer to the pan with rice. Now sprinkle saffron and mix gently.



Serves : 4

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal

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