Jeera Matar Pi­lao

Long grain bas­mati rice tem­pered with jeera, peas, chilli and fresh co­rian­der

South African Country Life - - Country Chef -

• 250g bas­mati rice par

boiled in salted wa­ter • 50g ghee

• 1 tbsp jeera

• 100g green matar par boiled in salted wa­ter • 2 green chill­ies, split in half length­wise

• ½ tsp salt

• 50ml mix­ture of rose and Kewra wa­ter

METHOD Heat a fry­ing pan. Add the ghee and melt. Add the jeera and cook till light brown. Add the chill­ies and matar. Sauté for 2 min­utes over medium heat. Add in the rice and sauté for 1 minute. Add the mixed wa­ter and cover the rice to fin­ish steam­ing. To serve add fresh co­rian­der to the rice.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.