For a week I have suffered with the worst flu ever- headaches, vomiting, fever, aches and pains- I have suffered the whole lot. All I wanted was some hearty food, that was easy to make and keep so I could eat, sleep and repeat for a few days.
Matar Bhaath (translated as petit- pois rice!) is one of my favourite dishes to make, I make it nice and spicy to clear the sinuses! My best friend Nish would always make it for me at uni and since then- it is tradition for me to call Nish and ask questions about this recipe! So Nishy- this blog post is dedicated to you! Thank you for always feeding me!
Matar Bhath Recipe for 6 people
Preparation time: 10 minutes
Cooking time: 20 minutes
2 handfuls Indian Basmati Rice (for a healthier option, substitute rice for quinoa)
1 large potato (peeled and chopped into medium cubes)
1/2 cup frozen petit pois
1/2 frozen sweetcorn
1 large carrot, peeled and chopped in small discs
1 finely chopped white onion
1 tbsp sunflower oil
1 small bunch of long green beans, chopped into small pieces
Spices: 1/2 tsp turmeric powder, 1/2 tsp asafoetida, 1 tbsp red chilli powder, 1 tbsp cumin seeds, 1 cinnamon stick, 3 cloves, 1 tbsp salt (to taste)
- It is important to always wash your rice a few times in lukewarm water. Once you have washed, leave to soak in water whilst you chop veg. Once you have chopped veg, drain rice one last time and add in water again (always add water 1.5 times higher than the level of rice in saucepan)
- Chop your veg and keep ready to add
- In a pan, heat oil and once hot add in your onions and stir until onions are dark brown
- Once onions are a dark brown, take off heat and add in the cumin seeds, cinnamon, cloves, and asafoetida (this burns easily so act fast!)
- Add in the water and rice, put back onto the heat and make this a high flame so water can boil and cook the rice.
- Whilst the rice is still raw, add in the chopped veg, and all other spices. (When rice is cooked it will break easily so I try do all the stirring earlier on!)
- Leave to boil for about 15 mins, add more water if necessary to avoid the bottom of pan burning. HINT: Don’t put too much water because we want all the water to cook off and we won’t drain this at the end!
- When the rice is almost ready have a taste and add flavour according to your preference. I switch off the heat a few minutes early as the heat will cause the rice to continue to cook.
- Ready to serve! See Tips below for additional info…
- Use Basmati rice for the long beautiful white grain, perfect for Indian cooking- always wash your rice plenty of times to rid of dirt and starch
- Served well with Cucumber Raita: grate cucumber into thick plain yoghurt, add salt and ground cumin to taste & chill
- Take rice off heat a 2-3 minutes before entirely cooked to prevent overcooking (the heat in the pan causes the rice to keep cooking- so this avoids overcooked rice)
- Don’t over stir cooked rice to avoid breaking. If needed to stir use gentle hand and try not to break the delicate cooked grain
- Try to keep veg at the same size so it’s better presented and takes same amount of time to cook as the rice and as each other!