Keema Matar Pulao, a fragrant and flavorful rice dish, is a perfect centerpiece for your Ramadan dinner table. This beloved South Asian recipe combines tender minced meat, sweet peas, and aromatic spices, creating a culinary symphony in every bite. The rich blend of spices, from warming cardamom to pungent cumin, dances on your palate, leaving you wanting more. It’s a dish that effortlessly balances savory and sweet, making it an appealing choice for both adults and children. The hearty nature of the pulao also makes it incredibly satisfying after a long day of fasting.
Beyond its deliciousness, Keema Matar Pulao is surprisingly easy to make, even for novice cooks. The recipe utilizes readily available ingredients and simple techniques, resulting in a restaurant-quality dish you can proudly serve. Ready to embark on a culinary journey and create this delightful Ramadan feast? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pan
Ingredients
- Cooking oil: a little more than half
- Fried onion: 1/4 cup
- Onion: 2 pieces
- Garlic: 2 tablespoons
- Ginger: 2 tablespoons
- Cinnamon: 1 teaspoon
- Black pepper: 1 teaspoon
- Cumin seeds
- Black cardamom: 1 tablespoon
- Green cardamom: 2
- Bay leaves: 5-6
- Green chilies: 2 medium-sized
- Crushed red chili powder: 1 tablespoon
- Salt: 1 tablespoon
- Crushed and roasted coriander and cumin seeds: 1 tablespoon
- Crushed fennel seeds: 1 1/2 teaspoon
- Minced meat (beef, chicken, or mutton): 1/2 kg
- Peas: 2 cups
- Tomatoes: 2
- Plums: 4-5
- Lemon: 1/2
- Nutmeg
- Jabri powder
- Garam masala: 1/4 teaspoon
- Rice: 1/2 kg
- Water: 3 glasses
- Kewda essence: a few drops
- Tomato
- Green chili
- Mint: optional
- Lemon juice
Step-by-Step Instructions
Step 1. Sauté Aromatics and Meat
- Heat oil in a pan. Add fried onions.
- Fry two onions until golden brown.
- Add garlic, ginger, cinnamon, black pepper, cumin seeds, black cardamom, green cardamom, bay leaves, and green chilies.
- Add red chili powder, salt, crushed coriander and cumin seeds, and crushed fennel seeds. Fry until fragrant.
- Add minced meat and cook until the color changes.
- Add peas and cook for a while.
- Add tomatoes, plums, green chilies, and mix well.
Step 2. Simmer and Season
- Add water and cook for about half an hour until the peas and meat are tender.
- Add lemon juice, nutmeg, jabri powder, and garam masala. Mix well.
Step 3. Cook the Rice
- Add soaked rice and water, and cook on medium flame for 12-15 minutes until the rice is swollen.
- Add kewda essence and salt. Cook for another 12-15 minutes.
Step 4. Finalize and Serve
- Steam the pulao for 10 minutes.
- Prepare Kachumber salad by mixing onion, tomato, green chili, salt, mint (optional), and lemon juice.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- This pulao cooks quickly and is very flavorful.
- Fry the spices well until fragrant.
- The color added at the end is optional.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 80-90g
- Protein: 30-35g
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 pot.
2. What can I do if my pulao is too dry?
Add a little more water or broth, a tablespoon at a time, and stir gently. Cook for a few more minutes until the desired consistency is reached.
This Keema Matar Pulao recipe is a testament to the simple elegance of flavorful cooking. Enjoy this delicious and satisfying dish with your loved ones this Ramadan, and savor the warmth and comfort it brings to your table. May your celebrations be filled with joy and the delicious aroma of this perfect Ramadan meal.