Keema Mattar Pulao

I make this pulao when I have to cook for a small set of group or when there are short notice visitor, when I don’t have time but want to serve something special.  I serve this with curd salad, lemon pickle and papads. 

Ingredients

For Rice cooking

Rice – 2 cups
Water – 8 to 9 cups
Salt – 3tsp
Green cardamom – 4
Cinnamon – 1 stick
Clove – 4
Bay leaf - 3
Lemon juice – 2tsp

Main Ingredient

Chicken kemma– 400gm
Matter (fresh green peas) – (100gm)
Onion – 2 sliced
Ginger – 1tsp (finely chopped)
Garlic – 1tsp (finely chopped)
Curd – ½ cup beaten
Green Chilies – 2 (if you feel the recipe is very spicy, you can opt out)
Coriander leaves – tbsp, finely chopped
Mint leaves – 1 tbsp, finely chopped
Salt to taste
Red chilli powder – ½ tsp
Haldi – ¼ tsp
Jerra powder – ½ tsp
Biryani Masala – 1-2 tsp
Oil/Ghee – 1 tbsp

Method

To cook the Rice

1.      Boil the water adding all the ingredient mention in the section “for rice cooking”, except the rice.
2.      When the water comes to boil add the rice. 
3.      Cook till it is done, strain off the excess water. 
4.      Keep aside and spread out in a tray

For the pulao

5.      Heat Ghee or oil in a pan
6.      Add ginger, garlic & onions. Cook till light brown.
7.      Add keema and cook for 5 min.
8.      Now add salt, chilli powder, jeera powder, biryani masala, haldi and peas. Mix well and cook covered for a min.
9.      Add curd and ½ cup water. Cover and cook on low flame till all the water dries (about 10 min)
10.  Now uncover and toss in the cooked rice. Also add mint leaves, coriander leave and green chilli. Mix it properly so that every this blends with each other. Cook for a min.
11.  Serve hot.