Rice with green peas (Masala hari matar pulau)

Rice with green peas (Masala hari matar pulau)

Ingredients

• Basmati rice 190 g
• Vegetable oil 3 tablespoons
• Cashew 40 g
• Cumin 1 teaspoon
• Green chili peppers 2 teaspoons
• Ginger 1/2 tablespoon
• Water 430 ml
• Green peas 180 g
• Turmeric 1 teaspoon
• Garam masala 1/2 teaspoon
• Raisins 60 g
• Salt to taste
• Greens 1 bunch
• Herbal mixture 1.5 tablespoons

Directions

1. If using basmati rice, sort, rinse, soak and drain.
2. Rub the ginger
3. Peel and finely chop the pepper
4. Heat ghee or vegetable oil in a heavy one and a half liter teflon-lined saucepan over medium-low heat. Add cashews, almonds, or peanuts and cook, stirring constantly, until golden brown. Remove the nuts with a slotted spoon.
5. Turn up the heat slightly and add the cumin seeds, green hot peppers, and grated ginger to a saucepan. Stir and sauté the spices until the cumin seeds are brown. Add rice and sauté, stirring occasionally, about 2 minutes
6. Pour in water, add fresh green peas (if you are using it), turmeric, masala mountains. raisins, salt and herbs. Bring water to a boil over high heat.
7. When the water comes to a boil, keep the heat to a minimum, cover with a tight-fitting lid, and simmer slowly for 20-25 minutes (depending on the type of rice) until all the water is absorbed and the rice is soft and fluffy.
8. If you are using ice cream peas, place them in a colander and defrost them under running hot water. Add these peas 15 minutes after you put the lid on the pot. Remove the lid and quickly tip the peas onto the surface of the rice. Close the lid again and continue cooking for 5-10 minutes until all the water has been absorbed and the rice is puffy.
9. Turn off the heat and leave the rice covered for 5 minutes to firm up the delicate grains. Before serving, remove the lid, add the toasted nuts and loosen the hot rice with a fork.