Peas Pulao Hot, Peas Pulao Cold

Packed with the protective fire of onion and chiles, Indian rice with peas (Muttar Pulao) would be a welcome addition to your Imbolc feast table. Serve it with saag aloo on February 24 to honor Shiva too.

Muttar Pulao – Recipe adapted from www.daawat.com

2 cups Basmati rice (don't forget to charge it before washing, if applicable)
2 cups peas (frozen are fine)
½ cup carrots, cut into small cubes
1 small onion, finely chopped
2 green chiles, finely minced (you can remove the seeds and membranes for less heat)
1 ½ teaspoon grated fresh ginger
6 garlic cloves, minced
1 teaspoon cumin seeds or ground cumin
2-3 cardamom pods (or use about ½ teaspoon ground)
2-3 whole cloves
1 small cinnamon stick
2 tablespoons butter, clarified butter, or oil
1-2 bay leaves
Salt to taste

Wash and drain the rice.

Heat the fat in a pan. Add the cinnamon, cardamom pods, cloves and cumin seeds. Allow to sputter. Don’t let anything burn.

Add the onion, ginger, garlic, green chilies and fry until they are golden brown.
Add the drained rice and vegetables. Cook until the rice is well coated.

Add 1 ½ cups water and salt to taste. Cover and cook the rice. Basmati does best if you cook it over low heat for 10-12 minutes or so, then take it off the heat and leave it alone for another 10-15 minutes.