Pulao is a rice dish that is similar to biryani. The only difference between pulao and biryani is that in pulao, the rice is cooked with all of the ingredients (a one pot wonder) while in biryani, the rice is cooked separately from all of the other ingredients. There are so many varieties of pulao as well.
Sometimes, plain steamed rice seems so boring! Tonight, I wanted to spice up white basmati rice with a little bit of flavor. Actually, I got the idea for this from a dinner we recently had at the Taj Hotel in Delhi. We ordered dal makhani with some type of spiced rice, and the duo tasted wonderful. Here is my version, a bit different, but it will work ...
1 cup basmati rice
1/2 cup frozen or fresh peas
1 onion, thinly sliced
Pinch of saffron, soaked in warm water
2 cups water
Salt to taste
1 tsp cumin seeds
1. Heat oil/ghee in pot. Add the cumin seeds and let them fully splutter. Then add onions and cook onions until translucent.
2. Add the rice next and cook the rice kernels until each grain is coated with oil.
3. Next, add the peas, salt, saffron water and 2 cups of water. Bring rice to a vigorous boil.
4. Reduce heat to simmer and let cook with lid closed for about 20 minutes.
5. Mattar Pulao is ready. Serve hot with any dal or curry of your choice and enjoy.
This Mattar Pulao tasted very nice. The one thing I would change, though, is that I did not soak the saffron in warm water. I was in a rush so just soaked in normal water. The color would have turned out much better. Otherwise, this one is a winner.
I served this Mattar Pulao with Dal Makhani and cool cucumber raita for dinner tonight.
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