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Keema Matar Pulao
Keema Matar Pulao

Before you jump to Keema Matar Pulao recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got benefit from reading it, now let’s go back to keema matar pulao recipe. You can have keema matar pulao using 20 ingredients and 11 steps. Here is how you cook it.

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

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