Keema Pulao or Mattar Pulao

Lifestyle Parenting, Household Affairs and Cuisine corner
1

Or maybe just pulao in general.

How do you make it? an authentic pakistani recipie if possible all the searches ive done on google have turned out to be tainted indian recipies:vivo:

2

Re: Keema Pulao or Mattar Pulao

yaKhnii pulaao is the best followed by maTar pulaao :slight_smile:

3

Re: Keema Pulao or Mattar Pulao

Mattar pulao (or any veg pulao):

  1. Heat oil
  2. Fry some cumin seeds until they sizzle
  3. Add thawed frozen peas & fry until they look roasted
  4. Add rice and mix until every grain of rice is coated with oil
  5. Add water or stock, bring to boil, cover and simmer 20 mins
    *For 1 cup of rice, add 1.5 cups water. The longer the rice has been soaked, the more you need to reduce the amount of water. So if you soak rice for 45 mins, only add 1.25 cups water. You can add a splash more towards the end if needed.
  6. After 20 mins, turn off stove but do not lift the lid. Let the rice finish cooking in the remaining steam for 5-10 mins, then open and check it for doneness.
4

Re: Keema Pulao or Mattar Pulao

Qeema Masoor Pulao by Sara Riaz

¼ cup oil
2 onions sliced
1 lb qeema
1 tsp ginger paste
1 tsp garlic paste
1.5 tsp salt
2 tsp red chili pdr
½ tsp haldi
1 tsp coriander pdr
1 tsp cumin powder
3 tomatoes sliced= 1 pao tomatoes (1 pao= ¼ kg = ½ lb)
4 gaddis methi whole with shoots taken off or 2 TBS dry kasoori methi
½ kilo potatoes cut in cubes (1 lb)
½ cup yogurt
1 tsp garam masala powder

½ kilo rice, soak for 30 mins……… 1 cup
Whole garam masala:
1 big black elaichi
1” cinnamon stick
4-5 cloves
4-5 black peppercorns
1 tsp whole cumin seeds
2 TBS salt

1 pao masoor daal= ¼ kg, soaked= approx ½ cup

Garnish:
Cilantro, chopped
Mint, chopped
Green chilis, chopped
Brown onion
Yellow color
Kewra water

  1. Brown onions, reserve half and leave half in the oil
  2. Add ginger, garlic, salt, red chili, haldi, coriander, & cumin powders
  3. Add tomatoes, methi, aloo, then meat
  4. Bhuno
  5. Add yogurt, cover & let meat cook
  6. Bhuno qeema until water dries
  7. Then add 1 tsp garam masala powder
  8. Boil masoor daal until cooked but still retains shape
  9. Boil rice in lots of water with 2 TBS salt, 1 TBS whole garam masala, cook until 70% done, then drain.
  10. Layer 1/2 rice, then all qeema, then all daal, then green garnishes, then ½ rice
  11. Add yellow color, kewra water, and brown onions
  12. Put on dum
5

Re: Keema Pulao or Mattar Pulao

With what?:disgust:

6

Re: Keema Pulao or Mattar Pulao

^ well pulao in india was so different to the way i’ve had it in the UK so i dont know what they put in it :chai:

7

Re: Keema Pulao or Mattar Pulao

this is not pulao… pulao is made in some sort of stock.

8

Re: Keema Pulao or Mattar Pulao

my simplified recipe for pulao…chicken,keema, lamb/goat, vegetable.
In a pan heat some oil, add sliced onions, when they are golden brown add ginger garlic paste, add salt, dhania powder, blk ilaichi, cinnamon stick(s), cloves, little ilaichi. Stir it for a minute, add chicken, and fry the chicken in that oil until it changes color, now add water and let it cook. Once your yakhni is ready, add rice.

9

Re: Keema Pulao or Mattar Pulao

I know that, but she asked for qeema pulao, and the only qeema pulao I know is technically a biryani.

10

Re: Keema Pulao or Mattar Pulao

^^ edit…the only keema “rice” not “pulao” you know is a…

11

Re: Keema Pulao or Mattar Pulao

thank you Lusi for this simplified version my eyes were going ----------->:eek: at the other one :cb: