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Before you jump to Keema Matar Pulao recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is today a great deal more popular than before and rightfully so. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. No matter where you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. Most people typically believe that healthy diets demand a great deal of work and will significantly change how they live and eat. In reality, though, merely making some minor changes can positively impact day-to-day eating habits.
One way to approach this to start seeing some results is to understand that you do not need to change everything instantly or that you need to altogether get rid of certain foods from your diet. Even more important than wholly modifying your diet is just substituting healthy eating choices whenever you can. Eventually, you will see that you actually prefer to eat healthy foods after you have eaten that way for some time. As with many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.
Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to keema matar pulao recipe. You can cook keema matar pulao using 20 ingredients and 11 steps. Here is how you do it.
The ingredients needed to prepare Keema Matar Pulao:
- Use 750 gm basmati rice,
- Provide 500 gm chicken keema,
- Provide 200 gm green peas (frozen)
- Take 2 tbsp ginger garlic paste,
- Provide 3 large onions sliced,
- Get 3 tomatoes chopped,
- Provide 6 green chillies slit,
- Provide as required curd,
- Use 2 tbsp salt to taste,
- Get 150 ml oil,
- Provide 3 tsp jeera powder,
- Take 1 1/2 tsp kashmiri red chilli powder,
- Prepare 1 tsp garam masala,
- You need 3 bay leaves,
- Prepare 1 tsp shahjeera,
- Prepare 8 peppercorns,
- Prepare 6 cloves,
- Provide 2 green cardamom,
- Provide 1 inch cinnamon
- Take 1 Annapurna leaf
Steps to make Keema Matar Pulao:
- Marinate keema in curd, ginger garlic paste, salt, garam masala, jeera powder, chilli powder and set aside for 15-20 min when you get ready other ingredients.
- Chop tomatoes, slit chillies, and slice onions. Get all the khada masala mentioned above in a plate.
- Heat oil in a heavy bottom vessel, add the khada garam masala and let it splutter for few seconds, add onion and saute till lightly caramelised.
- Add marinated chicken and cook covered in medium flame until half done. It took around 8-10 min for me.
- Add tomatoes and chillies and cook for another 5 minutes covered in low to medium flame. And then transfer it to another dish leaving some residual masala in the vessel.
- Meanwhile wash rice and soak it for 10 minutes
- Add exact double the volume (say if rice is one glass then water will be 2 glasses) of rice to the vessel in which keema was cooked, add 2 and half tsp of salt and let it boil. Be very accurate in water measurement else the texture of rice grains will go wrong.
- Add rice and let it boil on high flame.
- Meanwhile wash and drain the green peas
- When the 3/4 water is almost absorbed add peas, keema and mix all gently. Place annapurna leaf on top
- Place a tawa on the gas on high flame for 5 min. Place the vessel on tawa.Wrap aluminum foil around the vessel and place the lid and top it with another heavy thing. Let this cook in lo flame for 10 min.
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