Mattar Pilau

My Mattar Pilau recipe combines rice with peas to make the most flavourful indian dish! Cooked to perfection, the rice turns out fluffy and makes for a comforting meal at the end of a long day.

Ingredients for Mattar Pilau

• 380 g Rice (1 Cup 189g)
• 665ml water
• 1 Medium onion sliced
• ½ tbsp Cumin seeds
• 1½ tbsp Garlic paste
• 1½ tbsp Ginger Paste
• Half a star anise
• 15 black peppercorns
• 6 cloves
• 4 green cardamom
• 2 small bayleaf
• 1 small cinnamon stick
• 2 tsp Salt
• 2 tsp cumin powder
• Red food dye powder (optional)

Method for Mattar Pilau

• Begin by measuring out the rice and washing it 2 to 4 times with warm water until the water becomes clear. After the rice has been washed, leave it in warm water to soak for 30 minutes.
• Tip for measuring rice: I use a plastic cup to measure out my rice, one of my cups equates to 190g of rice. For this recipe I used 2 cups which is 380g of rice. The ratio of water I use later on is 3.5 cups of water to 2 cups of rice which equates to 665ml of water for this recipe. 
• Whilst your rice is soaking, slice 1 medium onion and set aside.
• Into a large pot, add the oil and heat for 1 -2 minutes on a high heat, once the oil is hot add in the sliced onion and cumin seeds.  Fry until the onions have browned nearly all the way. On a medium high heat this should take about 7-10 minutes.  Refer to the video to see how brown you need to get the onions, do not under brown them as the colour of the onions will determine the colour of your rice!
• Next add in the cinnamon stick, black peppercorns, green cardamom, star anise, bay leaf and cloves, ginger and garlic paste and rinse out the bowl and fill up the bowl with water that the ginger and garlic paste was in and add to the pot. Fry for 2-3 minutes on a medium heat.
• Then add in the yoghurt, rinse and fill up the bowl of yoghurt with water and add to the pot. Stir and fry for 2-3 minutes on a medium heat. 
• Add in the frozen peas, salt and cumin powder. Fry for 3-4 minutes on a medium high heat.
• Add in the washed and soaked rice. Along with 3.5 cups of water. Stir well and put the lid on, keep on a medium heat. Check every 5 minutes by gently pushing the sides of the rice with a wooden spoon, do not stir as you will break the rice. Once the rice has been cooking for 20 minutes the water should have entirely been absorbed at this point then lower the heat to a low simmer and with the lid on cook for a further 10 minutes.
• Remove the lid and enjoy! Serve with chutneys and kebabs and you’ve got an insane dinner.

Top Tips for Muttar Pilau

1. Wash the Rice Thoroughly:
   • Rinse the rice 2-4 times with warm water until the water runs clear. This removes excess starch, preventing sticky rice.
2. Soak for Best Texture:
   • Soak the rice in warm water for 30 minutes to help it cook evenly and achieve a light, fluffy texture.
3. Brown the Onions Well:
   • Don’t rush this step! Browning the onions deeply enhances the colour and flavour of the rice. Aim for a rich golden brown without burning.
4. Measure Water Precisely:
   • Stick to the recommended ratio of 3.5 cups of water for 2 cups of rice (665 ml) to ensure perfectly cooked rice every time.
5. Gentle Handling:
   • When checking the rice, push the sides gently with a wooden spoon instead of stirring to avoid breaking the grains.
6. Use Medium Heat:
   • Cook the rice on medium heat initially to absorb water, then reduce to a low simmer to finish cooking without burning.
7. Let It Rest:
   • After cooking, let the rice rest with the lid on for a few minutes to allow the steam to settle and flavors to meld.
8. Serve Fresh:
   • This rice is best enjoyed fresh and hot, paired with chutneys, kebabs, or your favourite curries.

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