THE SPICE MAGIC KITCHEN
Kashmiri matar pulao
A home-style pea pulao scented with ground fennel and ginger.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Lidded stainless-steel saucepan, sieve.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Soak rice
No heat
Have readyBasmati rice, Water
- Rinse rice; soak in 2 cups water 20 minutes, then drain thoroughly.
Illustrative preparation stage 2 Bloom spices
Low
Have readyGhee, Fennel powder, Ground ginger
- Warm ghee; stir in fennel and ginger for 15 seconds, then add drained rice.
SPICE MAGICFennel PowderView this spice →Next: Cook ↓Illustrative preparation stage 3 Cook
Medium, then low
Have readyFrozen peas, Fine salt
- Add peas, salt and 1 1/2 cups cooking water.
- Bring to simmer, cover and cook 12–15 minutes on low.
Illustrative preparation stage 4 Rest
Off heat
Have readyNothing new
- Turn off heat; keep covered 10 minutes, then fluff gently.
AT THE TABLE
A few good things alongside.
Cucumber raita
Tomato salad
Green salad
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Kitchen tip 2
Stovetop adaptation of the fennel-led flavor direction; not a pressure-cooker timing conversion.
Ingredients and allergens
Allergen check: includes milk. Check all packaged ingredients, including spice blends, and separate serving suggestions.
FROM YOUR SPICE SHELF