Matar Pulao with Brown Rice

Ingredients

• Water

  Plain, clean water

  2 tbsp or 30g

• Peas

  Green, raw

  1 cup or 145g

• Water

  Plain, clean water

  4 cup or 947g

• Salt

  Table

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ginger Garlic Paste

  Laxmi

  1 tbsp or 100g

• Green Chillies

  Fresh, Raw - Tesco

  1 chilli or 17g

• Cinnamon Sticks

  Canela - Don Enrique

  1 piece or 6g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  2 pod or 0.4g

• Cloves, Whole

  Castella

  ½ teaspoon or 50g

• Cumin, Whole

  Castella

  1 serving or 100g

• Brown rice

  Long-grain, raw

  2 cup or 370g

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.

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