Rice with Peas

Black mustard seeds crackling in hot oil for just 10-20 seconds is the flavor foundation of this Indian rice dish. Those tiny seeds pop and release a nutty, peppery aroma that infuses the basmati rice and peas as they cook together.

This is matar pulao in its most basic form. Rice and peas, seasoned simply, cooked in one pot. The basmati rice brings its own fragrance to the table, and the mustard seed tempering adds the distinctly Indian character.

Stir-frying the dry rice in the oil with the mustard seeds before adding water toasts the grains slightly and helps them cook up separate and fluffy instead of clumping. Just one minute of stir-frying makes a noticeable difference.

Frozen peas go in during the last 5 minutes so they stay bright green and slightly firm. Fresh peas go in from the start since they take longer to cook.

Kitchen Tips

• Cover the pot when the mustard seeds start popping. They jump out of the oil and can burn you.
• Use a 1:1.5 ratio of rice to water for basmati. Too much water makes the rice mushy.
• Keep the heat very low after bringing to a boil. Basmati cooks best with gentle steam, not aggressive bubbling.
• Serve alongside dal and a vegetable curry for a traditional Indian meal.

Variations

• Jeera rice: Replace mustard seeds with cumin seeds for a milder, more aromatic version.
• Peas and paneer: Add cubed paneer with the peas for a more substantial protein-added side.