Matar Pulao with Nuts

This Basmati rice pilaf with peas, cashews, and almonds is similar to the rice pilaf served in Indian restaurants.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 222 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons slivered almonds
• 1 ¾ cups water
• ¼ cup green peas
• 2 whole cloves
• ¼ teaspoon cumin seeds
• 1 cup basmati rice
• 3 tablespoons vegetable oil, divided
• 2 cardamom pods
• 2 tablespoons cashews
• ½ (1 inch) piece cinnamon stick
• ⅓ cup thinly sliced onion

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.