ACK 4.7: Matar pulao

Matar pulao

Rice with peas and cheese

Pulaos are exquisitely beautiful. They are the main attraction on the table, and they're often a meal in themselves. Pulaos stand out for their garnishes. Some use a dozen or more. And every pulao recipe uses ghee or butter to saute the rice before the cold water is added.

Soaking time: 15 min
Preparation and cooking time: 30 min

2 cups (350 g) basmati or other good-quality long-grained rice
7 oz (200 g) pressed paneer
ghee or vegetable oil for deep-frying
1 teaspoon turmeric
3 1/2 teaspoon salt
2 tablespoon ghee or butter
4 cups (950 ml) cold water
6 cardamom pods, bruised
6 cloves
4 oz (100 g) fresh peas, shelled and parboiled
1 tablespoon butter

Wash the rice in cold water, soak it for 15 minutes, and let it drain. Cut the paneer into 1-inch cubes and deep-fry them over medium high heat until they are lightly browned. Dissolve the turmeric and 2 teaspoons of salt in a cup of warm water or whey and put the paneer cubes in to soak. Add the rest of the salt to the water for the rice.

Heat the ghee or butter in a saucepan over medium heat and fry the cardamom pods and cloves for a minute. Add the rice and peas, and keep stirring for a few minutes longer. Now pour the salted water into the rice and bring to a rapid boil. Stir once, lower the heat, and simmer for at least 20 minutes without lifting the cover or stirring.

Uncover the pan and allow the water to evaporate for 2-3 minutes. Add the drained cheese cubes and a few pats of butter. Mix gently with a fork before serving.

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