Uzair's Dum ka Matar Pulao (Pulao with Fresh Peas) – Diaspora Co.

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While matar pulao might be considered too pale a rice dish in comparison to the mighty biryanis of the Indian subcontinent, it is a wonderful pulao to have at the height of spring . My family always ate matar pulao for lunch on Eid. On a day where one tends to overeat at festive gatherings, this was our choice of a light, one-pot meal that didn’t overwhelm both maker and eater after a month of fasting and skipping lunch. This version of matar pulao is made on a dum, with yogurt moisturizing the contents of the pulao and lemon juice gives the rice some gloss. Serve the pulao with a fresh chutney of mint, cilantro and green chilies, a raita or your favourite achaar.

Ingredients

1 tablespoon ghee
2 medium Himalayan Tejpatta leaves
4 pods Baraka Green Cardamom or Iniya Cardamom
4 Kandyan Cloves
1 teaspoon Jodhana Cumin
1 Wild Cinnamon stick (2-3 inch long)
1 star anise
1 small onion or shallot, thinly sliced
2 tablespoons green garlic, minced
1 tablespoon ginger, minced
1 teaspoon Nandini Coriander, pan-roasted and hand powdered
1 1/2 teaspoons Hariyali Fennel, pan-roasted and hand powdered
1/2 teaspoon powdered Guntur Sannam Chillies or chili flakes
1 serrano or 2 green chilies, roughly chopped
1 1/2 cups (200g) fresh peas, shelled
1 cup (200g) basmati rice, washed and drained
3 tablespoons whole fat plain yogurt (not Greek)
Juice of half a lemon
2 cups water

Methods

Heat ghee in a heavy-bottomed pot or Dutch over medium-high heat. Add in the whole spices—bay leaves, cinnamon, cardamom, cloves and cumin. Let the spices sizzle until fragrant, about 1-2 minutes. Add the onions and sauté, reducing the heat to medium, until translucent, about 3-4 minutes. Next, add the minced green garlic and ginger, cover and let everything cook until the alliums begin to soften, about another 1-2 minutes.
Add the powdered spices—coriander seed and fennel seed, as well as the crushed chilli and mix well. Add the chopped green chillies. If the mixture feels too dry, add 1-2 tablespoons of water to prevent the spices from burning.
Add the peas, mix well and cook until just starting to become tender, about 2-3 minutes. Season with salt and taste. Adjust accordingly.
Add the drained rice and mix everything well. Cook for 1-2 minutes. Next, add the water and taste for salt.
Increase the heat to high, add yogurt and mix well to let it “dissolve.” After about a minute squeeze in the juice of half a lemon. Cover the lid and let this boil on a high flame until it reaches a vigorous boil, about 3-4 minutes.
Transfer the covered cooking vessel and place it on top of a hot cast iron pan. On a low flame, let the pulao boil for 5-6 minutes. (This method of cooking with a closed lid over indirect heat is called dum.)
Once all the water is absorbed, turn off the heat, allow the pulao to rest covered for 10-15 minutes. Fluff with a fork or a chopstick, and serve.

Cook’s note: A Dutch oven works very well for a technique like dum since the weight of the lid ensures a good seal. If you do not have a Dutch oven, use a heavy-bottomed pan with a tight-fitting lid, wrapping the lid with a kitchen towel.