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

• Pepper

  Spices, black

  1 dash or 0.1g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Garlic powder

  Spices

  2 tsp or 6g

• Water

  Plain, clean water

  2 tbsp or 30g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Water

  Plain, clean water

  4 cup or 947g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom, pepper, and cinnamon. Cook for a few minutes until aromatic.
2. Mix garlic powder with water to form a paste and add it to the pan. Add the green peas to the pan, cover, and cook for about 5 minutes.
3. Add the remaining water and rice to the pan. Season with salt. Bring to a boil, then cover and cook for about 15 minutes, until the rice is tender and the water is absorbed.
4. Adjust seasonings to taste and serve.