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Frixos Personal Chefing

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Pakistani Rice with Peas

A typical savoury Pakistani rice, otherwise known as ‘`Mattar Pilau’ where rice and peas are matched wonderfully with the caramelised onions and with the fragrant and gorgeous spices.

It’s a satisfying vegetarian main dish or even a glorious accompaniment to grilled or barbequed meats or chicken, all sorts of patties, as well as curries.

Pakistani Rice with Peas

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Pakistani Rice with Peas
Course Side Dish
Prep Time 10 Minutes
Cook Time 25 Minutes
Passive Time 10 Minutes
Servings
4 People
Ingredients
Course Side Dish
Prep Time 10 Minutes
Cook Time 25 Minutes
Passive Time 10 Minutes
Servings
4 People
Ingredients
Instructions
  1. Under cold running water wash the rice until the starch is gone (water no more milky). Place in a colander/sieve and allow to drain.
  2. In the meantime, place a large sauteing pan on medium heat and add the oil. Wait to heat-up, about 1-2’, and then add to the pan the spices (cinnamon, cardamon, cloves, cumin and bay leaves). Sauté for 1’ until fragrant and immediately add the onions, cooking until nicely browned and in order to give a nice dark color to the rice.
  3. Then add the peas, which you have already thawed, mix well and cook for 3-4’ and add the rice. Give it a good stir to be coated with the dark color of the onions and the spices and season with the salt.
  4. Add the boiling water, increase the heat to high, stir and bring to a boil. Turn the heat to very low and cover with the pot’s lid to steam for 8’ and until the water has been absorbed, stirring just once halfway through.
  5. Turn off the heat and leave aside to rest for 6’ with the pod still covered. Then add a kitchen towel in between the pot and the lid and allow to steam for further 10’.
  6. Use a non-metallic fork to fluff the rice and serve.
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