Matar Pulao

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Cardamom

  Spices

  ¼ tsp, ground or 0.5g

• Peppercorn

  Whole peppercorns, black

  6 dash or 0.6g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Garlic powder

  Spices

  2 tsp or 6g

• Water

  Plain, clean water

  2 tbsp or 30g

• Peas

  Green, raw

  1 cup or 145g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Water

  Plain, clean water

  4 cup or 947g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns, and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. Add the green peas to the pan, cover and cook for about 5 minutes.
3. Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.