Mattar Pulao
Ingredients
- 2 Cup Rice Parboiled / Sehla basmati Rice
- 1-1/2 Cup Peas (peeled)
- 2 Chicken Cubes
- 1 Tablespoon Cumin Whole
- 1 Tablespoon garlic Crush
- 1 teaspoon Ginger Crush
- 3 Red Chilies Whole and dry
- 2 Green Chilies Crush
- 5 Curry Leaves Finely Chopped
- 1 Bay Leaf
- 1 Tablespoon Chili flakes
- Salt As required
- 1 Tablespoon Cumin Roasted and Ground
- 1 Tablespoon Coriander Roasted and Ground
- 1 teaspoon Turmeric
- 1/2 teaspoon Black Pepper Powder
- 1 teaspoon Red Chili powder
- 1 Cinnamon Stick
- 4 Cloves
- 2 Black Cardamom Large
- 2 Star Spice
- 3 Cups Water
Topping
- 3 Tablespoon Lemon Juice
- 1 Tablespoon Mint Leaves
- 5 Dry Plum Washed
Servings:
Instructions
- Wash and Soak Sehla Basmati Rice for two to three hours
- Fry onions in oil till golden, add tomatoes, cook a little and blend with yogurt till smooth
- Heat 2 to 3 tablespoon oil in a pan, fry ginger, garlic, few curry leaves, bay leaf, cloves, large cardamom , star spice, cinnamon stick and two red whole dry chilies.
- Add the blended gravy to it and cook till gravy start giving of the oil
- Add peas and rest of spices to it
- Add 3 cups of water and bring to boil.
- Strain the rice well and add to the boiling mixture
- Cover with lid and cook preferably high heat for at least 5 minutes
- Give a stir and adjust spices accordingly continue cooking till rice is about to absorb all of the water. Add lemon juice and mint leaves
- Place news paper under the lid and lower the heat till minutes
- Serve with Raita or Chutni
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