Winter is at its peak and we all look for hot comforting meals. With so much of fresh produce available in the market it's fun cooking your favourite dishes. Matar ki Tahari or green peas Pulao is one such dish. It's a soul satisfying meal. It's staple in U. P. households. Each house has its own way of making it. This is how my mom makes it. Use the best quality basmati rice. And always serve it with hot desi ghee.
Ingredients Rice 1 1/2 cups Green Peas 2 1/2 cups Mustard oil 2 tbsp Bay leaf 2 Cumin seeds 1 tsp Asaefotida a large pinch Ginger 1 tbsp grated Green Chilli 1 slit lengthwise Dry red chilli 2 Red chilli powder 2 tsp Turmeric powder 1 tsp Salt to taste Water 3 1/2 cups Ghee
Spice powder Cloves 6 Peppercorns 6 Black cardamom 1 Method
Wash and soak rice for half an hour.
Crush into a coarse pd all the spices under spice mix.
Heat oil in a large wok.
Add Asaefotida and Cumin seeds. Once the seeds crackle add dry red chilli, bay leaf and green chili.
Now add chilli pd, turmeric pd.
Give it a nice mix add tip in grated ginger and salt.
Mix well.
Add the spice mix.
Tip in rice and mix gently so as not to break the rice but still coat it with the spices.
Add the peas and water.
Give it a mix and let it come to a boil.
Cover and cook on low heat till rice is almost done.
Switch off the gas and let it sit for ten minutes.
Serve it hot with a dollop of ghee, accompanied with papad, coriander chutney, pickle and yogurt.