Hyderabadi cuisine is renowned for its rich flavors and aromatic spices, and the Hyderabadi Matar Pulao is a shining example of this culinary artistry. This vibrant and flavorful dish, a fragrant rice preparation studded with tender peas and infused with the warmth of aromatic spices, is a true delight. The subtle sweetness of the peas perfectly complements the depth of the spices, creating a balanced and satisfying culinary experience. It's a dish that effortlessly transports you to the bustling streets and vibrant culture of Hyderabad, evoking a sense of warmth and deliciousness with every bite. Imagine the enticing aroma filling your kitchen as you prepare this masterpiece.
This recipe offers a simplified yet authentic approach to creating Hyderabadi Matar Pulao, perfect for both seasoned cooks and enthusiastic beginners. We will guide you through each step, ensuring you achieve a perfectly cooked, flavorful pulao that rivals the best Hyderabadi restaurants. Ready to embark on this culinary journey? Let's begin with the step-by-step guide below!
Tools Needed
- Pot
- Frying pan
Ingredients
- Ghee: 250 grams
- Onion: 1 medium
- Bay leaves: 3-4
- Big Cardamoms: 5
- Cumin seeds: null
- Cloves: 1 tablespoon
- Black peppers: 10-12
- Almond flowers: 1 teaspoon
- Sugar candy: 1 piece (3 inches)
- Garlic ginger paste: 2 tablespoons (ground without water)
- Potatoes: 5 medium
- Tomatoes: 3/4 (or 6-7 medium)
- Salt: 2 tablespoons (or more to taste)
- Dried plums: 7-8
- Crushed red chilies: 2 tablespoons
- Crushed coriander: 1 tablespoon
- Fennel: 1 tablespoon (ground)
- Nutmeg and barley powder: 1/2 teaspoon
- Peas: 1 kg
- Basmati rice: 1 kg
- Water: 1 liter
- Biryani essence: 1 tablespoon (optional)
- Kewda essence: a little (optional)
- Mint leaves: 1 bunch
- Fried onions: null
- Green chilies: null
Step-by-Step Instructions
Step 1. Sauté Aromatics and Vegetables
- Heat ghee (or oil) in a pot. Add onions, bay leaves, cardamoms, cumin seeds, cloves, black peppers, almond flowers, and sugar candy. Sauté until onions turn pink.
- Add garlic ginger paste and sauté for a few minutes.
- Add potatoes and fry for 3-4 minutes.
- Add tomatoes and cook until soft. Add salt to help soften tomatoes.
- Add dried plums, crushed red chilies, crushed coriander, and ground fennel. Fry spices for 3-4 minutes.
- Add nutmeg and barley powder and mix well.
Step 2. Incorporate Peas and Rice
- Add peas and fry for 1-2 minutes.
- Add water and check salt. Add more if needed. Add biryani essence and kewda essence (optional).
- Add soaked and washed rice. Add green chilies. Simmer for 12 minutes.
Step 3. Simmer and Finish
- Add mint leaves.
- Add fried onions on top.
Step 4. Garnish and Serve
- Garnish and serve.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Soak basmati rice for 40 minutes before cooking.
- Adjust the amount of green chilies according to your spice preference.
- For a juicier pulao, ensure sufficient liquid is present during cooking.
Nutrition
- Calories: approximately 6500-7000
- Fat: approximately 250-280 g
- Carbs: approximately 900-950 g
- Protein: approximately 150-170 g
FAQs
1. Can I use frozen peas instead of fresh?
Absolutely! Frozen peas work perfectly well in this recipe. Just make sure to thaw them completely before adding them to the pulao.
2. What if I don't have all the spices listed?
Don't worry! You can adjust the spices to your liking. The key spices are turmeric, chili powder, and garam masala. You can omit the others or substitute with similar spices you have on hand.
3. How can I make this dish vegetarian?
This recipe is already vegetarian! It uses no meat products. Enjoy!
This Hyderabadi Spicy Potato Peas Pulao is a testament to the magic of simple ingredients combined with bold flavors. The aromatic spices and perfectly cooked rice create a dish that’s both satisfying and memorable. Enjoy this delicious pulao as a comforting meal or a delightful addition to your next gathering!