Mator Pulao | Healthy Living Star

 

Ingredients

1. Rice
2. Whole Spices
3. Cooking Oil
4. Peas
5. Ginger Garlic Paste
6. Onion

Instructions

Saute and Temper

Add oil in a large thick bottom pot and heat it for a minute at medium heat. Then go ahead and add all your whole spices and onions. Allow the onions to caramelize and turn golden brown. This also gives your spices enough time to infuse flavor into the oil.

Cooking peas

Add your peas, and garlic ginger paste to your onions. Cook for 2 to 4 minutes or until the peas have released all their water and change their color slightly.

Cooking the rice

1. Add rice, salt and water to your pot. 
2. The water level should be an inch above the rice. 
3. This is by far the best method to have the perfect rice:water ratio, regardless of the width of the pot you use. 
4. To check the water level, you can do 1 of two things.
5. You can do a finger test. To do this, turn off the heat before adding rice to the pot. 
6. Then add your rice, water and salt. 
7. Dip your index finger in the water and your finger should touch the rice, while the water touches your first joint. 
8. You can turn on the heat after checking the water level.

If you are hesitant to dip your finger, then use the back of your laddle. Mark the back of your laddle at 1 inch mark with tape or permanent marker. Then dip to touch the rice, and pour enough water that the water level touches the 1 inch mark

Use a spoon and taste your broth for seasoning. It should taste just right. Neither unseasoned nor overly seasoned.

Boiling rice

After the water level check and salt taste test, cover the pot and boil the rice at high heat for about 4 to 5 mins or until most of the liquid has evaporated.

STEAM RICE

Reduce the heat to low and use a flat spoon or a large slotted spoon to toss the rice around gently and cover. Let the rice steam for another 5 mins at lowest heat.

FLUFF: Turn off flame and use a fork to fluff your rice and it is ready to be served.