Matar Pulao With Nuts

Ingredients

• Servings: 6
• 1 cup basmati rice
• 3 tablespoons vegetable oil, divided
• 1/4 teaspoon cumin seeds
• 2 cardamom pods
• 2 whole cloves
• 1/2 (1 inch) piece cinnamon stick
• 1 3/4 cups water
• 1/2 teaspoon salt
• 1/3 cup thinly sliced onion
• 1/4 cup green peas
• 2 tablespoons cashews
• 2 tablespoons slivered almonds

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• 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.
• 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.