Banarasi Aloo Matar Pulao, a fragrant and flavorful rice dish hailing from the culturally rich city of Varanasi, India, is a culinary delight that transcends geographical boundaries. This recipe isn't just about combining potatoes and peas with rice; it's about layering rich spices, creating a symphony of aromas, and achieving a perfectly fluffy texture that dances on your palate. Imagine the warmth of aromatic spices mingling with tender potatoes and sweet peas, all embraced by fluffy basmati rice. The subtle sweetness and savory notes create a balanced and satisfying dish, perfect for a weeknight dinner or a special occasion.
This captivating dish is surprisingly easy to make, even for novice cooks. The unique blend of spices, including cardamom, cloves, and cinnamon, imparts a unique depth of flavor that elevates this pulao above the ordinary. Ready to embark on a culinary journey and create this exquisite Banarasi Aloo Matar Pulao? Let's dive into the step-by-step instructions below.
Tools Needed
- Mixer jar
- Cooking pot
- Spatula
Ingredients
- Fennel: 1 spoon
- Mint leaves: 8-10
- Green coriander (including stalk): 1/2 bunch
- Cooking oil: 1 cup
- Onions
- Bay leaves: 4-5
- Cumin seeds: 1 teaspoon
- Cinnamon: 3-inch piece
- Big cardamoms: 5
- Almond flowers: 4
- Cloves: 10
- Black peppercorns: 10-12
- Potatoes: 4 medium-sized
- Garlic and ginger paste: 2 spoons
- Curd (yogurt): 1/2 cup
- Peas: 1/2 kg
- Salt
- Coriander powder: 1 spoon
- Crushed red chillies: 1 spoon
- Pickle (mango green chili pickle): 2 spoons
- Basmati rice: 750 grams
- Kewda water: 2 spoons
- Chicken cubes or powder/stock
- Ghee: 2 tablespoons
- Green chilies
Step-by-Step Instructions
Step 1. Preparing the Flavor Base
- Prepare a chutney by grinding fennel, mint leaves, and green coriander with a little water.
- Heat cooking oil in a pot and add sliced onions.
- Add whole garam masala (bay leaves, cumin seeds, cinnamon, cardamoms, almond flowers, cloves, black peppercorns).
- Add potatoes (cut into small pieces) and fry for 8-10 minutes.
- Add garlic and ginger paste and continue frying until potatoes are slightly pink.
- Add curd (yogurt) and stir quickly to prevent splitting.
- Add the prepared chutney and roast well.
- Add peas, salt, coriander powder, crushed red chillies, and pickle.
Step 2. Incorporating Rice and Liquids
- Add water (amount based on rice quantity - 750g of rice in this recipe).
- Add kewda water and check salt. Add chicken cubes or powder/stock for extra flavor.
- Add soaked basmati rice and cook on low flame for 10 minutes, covered.
Step 3. Simmering and Finishing
- Add fried onions and ghee (2 tablespoons) on top after 10 minutes of cooking. Do not stir.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Store onions after slicing by freezing them for better preservation.
- Pre-cut and store onions and peas before Ramadan to save time and money.
- Use kewda water sparingly as it has a strong flavor.
Nutrition
- Calories: approximately 2500-3000
- Fat: 50-60g
- Carbs: 400-450g
- Protein: 50-60g
FAQs
1. Can I use other types of rice instead of basmati?
While basmati is recommended for its fluffy texture and aroma, you can experiment with other long-grain rice varieties. However, the cooking time might need adjustment.
2. What can I do if my pulao is too dry?
Add a little bit of water or warm milk to the pulao, stir gently, and cover it for a few minutes to allow the rice to absorb the moisture and become fluffier.
This Banarasi Aloo Matar Pulao recipe is a testament to the simplicity and deliciousness of Pakistani cuisine. With its fragrant spices and perfectly cooked rice, it's sure to become a family favorite. Enjoy the rewarding experience of creating this flavorful dish and savor every bite!