Practical Method to Homemade 5-Star Keema Matar Pulao

Hoping to dine Keema Matar Pulao a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with clear instructions on producing a Keema Matar Pulao like a famous chef made.

We hope you got benefit from reading it, now let's go back to keema matar pulao recipe. To cook keema matar pulao you only need 2 ingredients and 11 steps. Here is how you cook it.

To cook an extraordinary Keema Matar Pulao, here are the components required:

1. You need 750 gm of basmati rice, 500 gm chicken keema, 200 gm green peas (frozen) 2 tbsp ginger garlic paste, 3 large onions sliced, 3 tomatoes chopped, 6 green chillies slit, 2 tbsp curd, salt to taste,.
2. Take 150 ml of oil, 3 tsp jeera powder, 1 and half tsp kashmiri red chilli pwdr, 1 tsp garam masala, 3 bay leaves, 1 tsp shahjeera, 8 peppercorns, 6 cloves, 2 green cardamom, 1 inch cinnamon 1 Annapurna leaf.

After preparing the components, now you are good to prepare your 5-star Keema Matar Pulao by following the guidances below:

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..

This particular version, Classic Keema Matar (mince with peas) is one of two. Keema Matar/Motor aka minced mutton gravy with peas is a very popular Mughlai preparation in which minced meat is cooked with green peas. In India mostly we refer minced mutton as keema. Keema Matar - Mince meat and pea fry always serve as a simple yet exotic meal. Keema Matar Pulao And Zeera Kali Mirch Ka Raita - Rice is versatile to cook with addition of different ingredients.

Recipe : Keema Matar Pulao

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