Matar Pulao with Keera Raita

Date: 3/13/2010
By Mini Jain

Matar Pulao (Rice with Peas)
Ingredients:

• 2 cups Basmati or long grain rice, washed, soaked and drained
  
• 3-4 tablespoons butter OR 3 tablespoons clarified butter, ghee, oil OR half-and-half mixture of oil and ghee
  
• 2 inch stick cinnamon
  
• 2 bay leaves
  
• 2 large cardamoms OR 6 to 8 green cardamoms
  
• 6 cloves
  
• 8 peppercorns
  
• 1 medium onion, thinly sliced
  
• 10 ounces frozen peas or 1 cup of fresh shelled peas
  
• 1 teaspoon salt
  
• 4 cups water

Method:

In a large heavy pot, melt the butter or ghee on low. Stir in the spices and saute for 30 seconds. Add the sliced onions. Turn heat to medium and saute until the onions are golden brown.

Add the drained rice and saute for a minute or so with the onions and spices. Raise the heat to medium high. Add the peas, salt and stir.

Add the water and turn the heat to high. Bring to a boil. Cook on high until the water level is reduced to the level of the rice. Stir gently. Reduce heat to the lowest setting. Cover the pan and simmer for 5 minutes. Turn the heat off and let the rice sit for another 2 to 3 minutes before serving. Fluff the rice very gently with a fork before serving.

Cucumber Raita
Ingredients:

• 1 quart yogurt
  
• 2 cups cucumbers, peeled, grated and squeezed
  
• Salt and freshly ground pepper to taste
  
• 1 teaspoon whole cumin seeds, dry roasted and ground
  
• 2 tablespoons cilantro, finely chopped, for garnish

Method:

Mix the yogurt with the grated cucumbers. Stir in the salt and pepper and garnish with cumin seeds and cilantro.

Note: If you are using tender European cucumbers, you don't need to peel them.