You are here

Matar Chawal

foolproof.cook's picture
  Cooking oil 2 Tablespoon
  Cloves 2
  Cinnamon 1 Small
  Cumin seeds 1 Teaspoon
  Onions 2 , sliced
  Ginger 1 , ground
  Garlic 3 Clove (15 gm), grated or ground
  Salt 1 Teaspoon
  Rice 1 Cup (16 tbs), picked, washed and soaked
  Water 2 Cup (32 tbs)
  Shelled peas 1 Cup (16 tbs)

Put the oil in the pan.
Let it heat up gently for about 5 minutes.
Drop in the cloves and cinnamon.
They will turn aromatic.
Add the cumin.
Let it turn just a few shades darker.
Add the onion.
Fry it golden brown.
Add the ginger and garlic, if you're using it.
Fry another minute.
Add the peas and salt.
Stir to coat the peas well with the masala.
After a few minutes, add the rice, along with the water in which it has been soaking.
Stir, cover the pan tightly and raise the heat to high.
Very soon, the liquids will come to boil.
Let them keep boiling on high heat till they reach the level of the rice.
Now turn the heat to low, put the tava, underneath the pan and continue to cook for 15 minutes.
Open the pan and gently fluff up the rice and mix it with the peas before serving.
Use any other peeled, cubed vegetables carrots, potatoes, beans, cauliflower or even chick-peas.
To use chick-peas, however, you must soak them for a couple of hours then pressure cook for about 10 minutes before you add them to the rice.
Also, remember to use the water in which they were cooked to cook the rice in.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 3.9 (24 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1249 Calories from Fat 295

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1986 mg82.8%

Total Carbohydrates 211 g70.3%

Dietary Fiber 16.9 g67.8%

Sugars 21.1 g

Protein 27 g53.8%

Vitamin A 23.7% Vitamin C 143.5%

Calcium 24.5% Iron 45.4%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Matar Chawal Recipe