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Before you jump to Keema Matar Pulao recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.
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Probably the most popular treats is low fat yogurt. Occasionally people choose to eat yogurt over a nutritious lunch which is not the right idea. Low fat yogurt helps make a wonderful snack, nevertheless. It is a protein-rich source of healthy minerals and vitamins. Easily digestible, yogurt can actually help your gastrointestinal system work correctly depending upon the culture used to make it. Try including some healthy nuts to unsweetened natural yogurt for a healthy snack idea. It’s an easy way to reduce sugar while still enjoying a delicious snack.
A large selection of easy health snacks is easily accessible. Being healthier doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to keema matar pulao recipe. To cook keema matar pulao you need 20 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Keema Matar Pulao:
- You need 750 gm basmati rice,
- Take 500 gm chicken keema,
- Use 200 gm green peas (frozen)
- Take 2 tbsp ginger garlic paste,
- Prepare 3 large onions sliced,
- Prepare 3 tomatoes chopped,
- Take 6 green chillies slit,
- Get as required curd,
- Take 2 tbsp salt to taste,
- Take 150 ml oil,
- Provide 3 tsp jeera powder,
- You need 1 1/2 tsp kashmiri red chilli powder,
- Use 1 tsp garam masala,
- Take 3 bay leaves,
- You need 1 tsp shahjeera,
- Get 8 peppercorns,
- You need 6 cloves,
- Prepare 2 green cardamom,
- Prepare 1 inch cinnamon
- Get 1 Annapurna leaf
Instructions to make Keema Matar Pulao:
- 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.
- Chop tomatoes, slit chillies, and slice onions. Get all the khada masala mentioned above in a plate.
- 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.
- Add marinated chicken and cook covered in medium flame until half done. It took around 8-10 min for me.
- 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.
- Meanwhile wash rice and soak it for 10 minutes
- 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.
- Add rice and let it boil on high flame.
- Meanwhile wash and drain the green peas
- When the 3/4 water is almost absorbed add peas, keema and mix all gently. Place annapurna leaf on top
- 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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