Matar Aloo Pulao

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-Ghee (Clarified butter) ¼ Cup

-Sabut kali mirch (Black peppercorns) 10-12

-Darchini (Cinnamon sticks) 2

-Badi elaichi (Black cardamom) 1

-Badiyan ka phool (Star anise) 1

-Zeera (Cumin seeds) 1 tsp

-Laung (Cloves) 2

-Pyaz (Onion) sliced 1 medium

-Tamatar (Tomatoes) sliced 2 medium

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs

-Hari mirch (Green chilli) paste 1 & ½ tbs

-Namak (Salt) 1 & ½ tsp or to taste

-Lal mirch powder (Red chilli powder) 1 tsp or to taste

-Jaifil powder (Nutmeg powder) ¼ tsp

-Haldi powder (Turmeric powder) 1 tsp

-Javitri powder (Mace powder) ½ tsp

-Dahi (Yogurt) whisked 3 tbs

-Chicken cubes 2

-Aloo (Potatoes) cubes 4 medium

-Matar (Peas) 1 & ½ Cup

-Water 1 & ½ Cup or as required

-Chawal (Rice) 500g (boiled with salt until 80% done)

-Hara dhania (Fresh coriander) chopped

-Podina (Mint leaves) chopped

-Hari mirch (Green chillies) 2-3

-Pyaz (Onion) fried

-Zarda ka rang (Orange food color) 1 pinch

-Ghee (Clarified butter) melted 2 tbs

-Pyaz (Onion) fried



-In a pot,add clarified butter & let it melt.

-Add black peppercorns,cinnamon sticks,black cardamom,star anise,cumin seeds,cloves & mix well.

-Add onions & fry until light golden.

-Add tomatoes,ginger garlic paste,green chilli paste,mix well & cook until tomatoes are soft (4-5 minutes).

-Add salt,red chilli powder,nutmeg powder,turmeric powder,mace powder,yogurt,mix well & cook for 1-2 minutes.

-Add chicken cubes & mix well.

-Add potatoes,peas,mix well & cook for 2-3 minutes.

-Add water,mix well & bring it to boil,cover & cook on low flame for 10-12 minutes then cook on high flame for 1-2 minutes.

-Take out half quantity & reserve for layering.

-In remaining quantity of gravy,add boiled rice,fresh coriander,mint leaves,green chillies,fried onion,reserved gravy,remaining boiled rice,fresh coriander,mint leaves,green chillies,orange food color,fried onion,melted clarified butter,cover & steam cook on low flame for 8-10 minutes.

-Sprinkle fried onion & serve!

Recipe By: Kanwal Mohsin

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