Matar pulao

Name: Matar pulao
Total time: 3300 s
Yield: 5 people
Cuisine: Pakistani
Ingredients: 1 cup matar; 2.5 glasses basmati chawal; 3/4 cup oil; 2 medium piyaz slices; 2 medium tamater slices; 5 sabz mirchen chopped; 1.5 tbsp lehsan adrak ka paste; 5 laung; 1/2 tsp sabat kali mirchen; 2 sticks darchini; 1.5 tsp safed zeera; Salt; 1 tsp dhania powder; 1/2 cup dahi; 4 glasses pani; 1 lemon juice; Sabz dhania chopped

Hammad Nadeem @HammadNadeem

Lahore, Pakistan.

#joy
Matar pulao dahi wale raite ke sath bht bht delicious lagta he! 😋

Hammad Nadeem @HammadNadeem

Lahore, Pakistan.

#joy
Matar pulao dahi wale raite ke sath bht bht delicious lagta he! 😋

Saved

Ingredients

55 mins

5 people

1 cupmatar
2.5 glassesbasmati chawal
3/4 cupoil
2medium piyaz slices
2medium tamater slices
5sabz mirchen chopped
1.5 tbsplehsan adrak ka paste
5laung
1/2 tspsabat kali mirchen
2 sticksdarchini
1.5 tspsafed zeera
Salt
1 tspdhania powder
1/2 cupdahi
4 glassespani
1lemon juice
Sabz dhania chopped

Saved

Steps

55 mins

1

Sab se pehle ek pot ko medium-high flame par rakhen aur usmen 3/4 cup oil shamil karein.
Sath hi laung, sabat kali mirchen, darchini aur 1 tsp safed zeera bhi shamil karein aur 1 min tak saute krlen.
2

Jab zeere ki khushboo ane lage to slices mein cut kiye hue piyaz shamil karein aur golden brown hone tak pkaen.
3

Piyaz golden brown hone par thora pani shamil karein take piyaz jal na jaen.
4

Lehsan adrak ka paste aur chop ki hui sabz mirchen shamil karein aur 3 mins tak bhoon lein.
5

Slices mein cut kiye hue tamater shamil karein aur sath hi namak aur dhania powder bhi shamil karein aur mix kar ke low flame par cover kar ke pkaen take tamater soft hojaen.
6

Jab tamater soft hojaen to flame ko medium krden aur dahi ko phent ke shamil karein aur dahi ka pani khushk hone to mazeed pkaen.
7

Jab dahi ka pani khushk hojae to matar shamil karein aur 7 mins tak bhoon lein.
8

Jab matar achi trhan bhun jaen to 4 glasses pani ke shamil karein aur sath hi 1 lemon ka juice bhi shamil karein (take chawal khile khile tyar hon) aur high flame par ubaal ane dein.
9

Ek Ubaal ane ke baad 2.5 glasses basmati chawal jo ke achi trhan wash kar ke aur 30 mins tak bhigo ke rakhe hue the, strain kar ke shamil karein aur namak adjust krlen.
10

Jab pani dry hone lage to chawalon ko masale mein halke haathon mix krlen aur uske uper 1/2 tsp safed zeera aur chop kiya hua sabz dhania shamil karein aur aluminium foil ya kapde ke sath cover kar ke tawe ke uper low flame par 15 mins tak dum dein aur uper weight bhi rakh dein take steam leak na ho.
11

15 mins ke baad open karein aur mix kar ke garma garam serve karein.