Matar (peas) Potato Pulao Biryani
Matar Potato Pulao Biryani is a delicious and flavorful rice dish that combines the goodness of peas, potatoes, and aromatic spices. Here’s a recipe to make it:
Ingredients:
- 1 cup basmati rice
- 1 tablespoon ghee or oil
- 1 bay leaf
- 2-3 cloves
- 1 cinnamon stick
- 2-3 cardamom pods
- 1 onion, thinly sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili, finely chopped
- 1 cup frozen peas, thawed
- 1 large potato, peeled and cubed
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- 2 cups water
- Chopped cilantro for garnish
Instructions:
- Rinse the rice many times until the water is completely clear. Soak the rice in water for at least 20 minutes.
- Heat the ghee or oil in a large pot or Dutch oven. Add the bay leaf, cloves, cinnamon stick, and cardamom pods. Fry for a minute until fragrant.
- Place the thinly sliced onions in the pan and cook until golden brown.
- Add the ginger paste, garlic paste, and chopped green chili. Fry for a minute.
- Add the peas, potatoes, cumin powder, coriander powder, turmeric powder, red chili powder (if using), and salt. Mix well and fry for a minute.
- Drain the rice and add it to the pot. Fry for 2-3 minutes until the rice is coated with the spices.
- Bring it to a boil after adding 2 cups of water. Turn down the heat to low and secure the lid on the saucepan.
- Cook the rice for 15-20 minutes, or until the water has been absorbed and the rice is thoroughly cooked.
- After turning off the heat, leave the pot covered for five to ten minutes.
- Fluff the rice with a fork and garnish with chopped cilantro.
Your Matar Potato Pulao Biryani is now ready to be served, you can eat with spicy yogurt & enjoy!