🇮🇳 Indian Vegetarian

Matar Nimona Tahiri

Name: Matar Nimona Tahiri
Prep time: 24 min
Cook time: 33 min
Total time: 57 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2-inch piece Ginger; 2, slit Green Chili; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 1 cup Green Peas

🇮🇳 Indian

Green pea crush pulao, the Varanasi nimona spirit in a rice pot. Slow steam, long grains and a masala that perfumes every forkful. A bowl of plain yogurt and pickled onions is all it wants.

Prep 24 min Cook 33 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Ginger2-inch piece
Green Chili2, slit
Ghee3 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Green Peas1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Rinse the green peas in three changes of water and soak 20 minutes; drain well so the grains fry, not steam.
2
Heat ghee in a wide, heavy pot; fry the whole spices — bay, cardamom, cinnamon, cloves — till they swell and smell like a spice box.
3
Fry the onions till deep gold, add ginger garlic paste and green chili, then the ground spices; splash water to keep them from catching.
4
Add the basmati rice and saute two minutes, then slide in the drained rice and turn gently to coat every grain in the masala.
5
Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Video: thandi ke time khane wali sabse pasandida recipe |मटर निमोना रेसिपी | Matar nimona recipe · on YouTube