As the name suggests, this is a recipe that will give you a royal feeling. Rice beautifully cooked in aromatic spices with green peas and a range of dry fruits. Serve hot with raita.
SHAHI MATAR PULAO
¾ cup green peas (matar)
1½ cups Basmati rice, washed, soaked for 20 minutes and drained
4 tbsps ghee
8-10 cashew nuts
1 tsp caraway seeds (shahi jeera)
6-8 black peppercorns
3-4 green cardamoms
1 bay leaf
½ inch cinnamon stick
2 medium onions, thinly sliced
½ cup whisked yogurt
1½ tbsps biryani masala
2 tbsps chopped fresh coriander leaves
1 tbsp chopped fresh mint leaves
¼ cup fried onions + for garnish
Salt to taste
A large pinch of saffron, soaked in 2 tbsps warm water
½ tsp screw pine water (kewra)
½ tsp rose water
Fresh coriander sprig for garnish
Raita to serve
1. Heat ghee in a non-stick deep pan. Add cashew nuts and sauté till golden brown. Drain on a plate.
2. Add the almonds into the hot ghee and cook till golden brown. Drain on the same plate.
3. Similarly, add the raisins into the pan and cook till they puff up. Drain on the same plate again.
4. Add caraway seeds into the ghee remaining in the pan. Add black peppercorns, cloves, green cardamoms, bay leaf, cinnamon stick and onions and mix well. Cook till the onions turn golden brown.
5. Add yogurt and biryani masala and mix well. Cook for 2-3 minutes.
6. Add coriander leaves, mint leaves, fried onions and green peas and mix well. Cook for 1-2 minutes. Add the rice, salt and drizzle ½ of the soaked saffron and mix.
7. Add 3½ cups hot water, mix and cook till the mixture comes to a boil. Cover and cook on medium heat for 10-15 minutes.
8. Add the remaining soaked saffron, screw pine water, rose water and fried nuts and mix with light hands. Cover and set aside for 10-12 minutes.
9. Transfer the pulao into a serving plate, garnish with fried onions and coriander sprig. Serve hot with raita.
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