My special version of Gujarati Matar Bhaat with super fluffy rice, fresh peas, potatoes and paneer. Serve it with Kadhi or as part of a larger thali-style meal. It's simple, comforting and utterly delicious. If you're looking for something a little more traditional, skip the paneer.
Course: Side Dish
Keyword: gujarati, peas, pulao, rice
225glong-grain basmati rice
250gyoung peas in their pods(or peas without the pods)
225gpaneerdiced (2cm cubes)
125gpotatoespeeled and diced (2cm cubes)
5cmstick cassia bark(or cinnamon)
Place the rice in a bowl. Wash it in plenty of cold water by gently swishing it with your hand. Be careful not to break the grains. Tip the water away and repeat another 2-3 times. This will clean the rice and also remove any excess starch for fluffy, separate grains.
After the last drain, fill the bowl of rice with water once more. Add enough so the water level is 5cm above the surface of the rice. Allow to soak for 30 minutes.
While the rice is soaking, prepare the peas, potatoes and paneer.
To prepare the peas, top and tail them, also removing the long, stringy membrane that runs down the length (on both sides). Pop the pods open and remove the peas inside. Snap the top and pull downwards to remove the tough membrane from inside the pods. Do this for both halves. The pods and peas are now ready to cook.
Peel and dice the potatoes in 1-2cm cubes (according to your preference). Place in a bowl and cover with plenty of cold water. Make sure they're all fully submerged. This will prevent the potatoes oxidising and turning brown. You can keep the skins on if you like.
If you're using shop-bought paneer, cut it into 1-2cm cubes (according to your preference) and place it in a bowl. Pour hot water directly over the paneer until it's fully submerged. This will soften the paneer up beautifully. Skip this step if you're using homemade paneer.
After the paneer has soaked for 10 minutes, you can drain it well (along with the potatoes) and fry them in oil or ghee if you like. However, I prefer not to brown the paneer or potatoes in this recipe.
Melt the ghee in a large non-stick pan that has a tight-fitting lid. Once melted, add the cumin seeds, cassia bark and curry leaves. Sauté over a medium-low heat for 2-3 minutes to infuse the ghee with the delicate aromas of the spices.
Drain the soaked rice well and add it to the pan. Sauté over a medium-high heat for 3-4 minutes. Fold the rice using a large spatula to ensure the delicate grains do not break. Once the rice is coated in ghee and very lightly toasted, add the paneer, potatoes and peas.
Very gently combine the rice, vegetables and paneer. Season with salt.
Pour in 550ml boiling water and give everything a final mix. Bring to the boil.
Cover the top of the pan with a piece of aluminium foil - it shouldn't be touching the rice. Place the pan lid on top of the foil and press it down to seal the pot completely.
Leave the pan over a moderate heat and cook for 5 minutes exactly. Once 5 minutes has elapsed, switch the heat off and leave the pan as it is for 20 minutes. Don't uncover it, not even for a second.
After 20 minutes, remove the lid and carefully remove the foil to allow the steam to escape. Place the heat back on high and cook for 3-4 minutes. This will crisp up the bottom beautifully.
The final step is to give the rice a final toss and fluff up with a fork. You can check the potatoes are cooked through by piercing them with a fork. They should be tender.
Serve immediately with Gujarati-style Kadhi or in place of jeera rice alongside your favourite curry or daal.
Pack leftovers away in an air-tight container. Store in the fridge for up to 48 hours. Reheat thoroughly before serving.