How to Make Award-winning Keema Matar Pulao

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, keema matar pulao. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Keema Matar Pulao is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Keema Matar Pulao is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook keema matar pulao using 20 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Keema Matar Pulao:

1. Get 750 gm basmati rice,
2. Prepare 500 gm chicken keema,
3. Prepare 200 gm green peas (frozen)
4. Get 2 tbsp ginger garlic paste,
5. Take 3 large onions sliced,
6. Take 3 tomatoes chopped,
7. Get 6 green chillies slit,
8. Get as required curd,
9. Get 2 tbsp salt to taste,
10. Make ready 150 ml oil,
11. Make ready 3 tsp jeera powder,
12. Take 1 1/2 tsp kashmiri red chilli powder,
13. Get 1 tsp garam masala,
14. Make ready 3 bay leaves,
15. Get 1 tsp shahjeera,
16. Take 8 peppercorns,
17. Get 6 cloves,
18. Take 2 green cardamom,
19. Prepare 1 inch cinnamon
20. Prepare 1 Annapurna leaf

Steps to make Keema Matar Pulao:

1. Marinate keema in curd, ginger garlic paste, salt, garam masala, jeera powder, chilli powder and set aside for 15-20 min when you get ready other ingredients.
2. Chop tomatoes, slit chillies, and slice onions. Get all the khada masala mentioned above in a plate.
3. Heat oil in a heavy bottom vessel, add the khada garam masala and let it splutter for few seconds, add onion and saute till lightly caramelised.
4. Add marinated chicken and cook covered in medium flame until half done. It took around 8-10 min for me.
5. Add tomatoes and chillies and cook for another 5 minutes covered in low to medium flame. And then transfer it to another dish leaving some residual masala in the vessel.
6. Meanwhile wash rice and soak it for 10 minutes
7. Add exact double the volume (say if rice is one glass then water will be 2 glasses) of rice to the vessel in which keema was cooked, add 2 and half tsp of salt and let it boil. Be very accurate in water measurement else the texture of rice grains will go wrong.
8. Add rice and let it boil on high flame.
9. Meanwhile wash and drain the green peas
10. When the 3/4 water is almost absorbed add peas, keema and mix all gently. Place annapurna leaf on top
11. Place a tawa on the gas on high flame for 5 min. Place the vessel on tawa.Wrap aluminum foil around the vessel and place the lid and top it with another heavy thing. Let this cook in lo flame for 10 min.

So that is going to wrap this up for this special food keema matar pulao recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!