Easy Shahi Matar & Kofta Pulao मटर & कोफ्ते पुलाव की नायाब रेसिपी Matar ka Raita Recipe
Who says Pulao is a simple dish?? It takes just as much finesse and technique as a Biryani:) Like this one..
Ingredients · Servings 4-5
- Besan / Gram Flour
- Curd
- Green Peas
- Paneer
- sella basmati rice
Method · 45 min
- In a bowl, add green chillies, gram flour, curd, ginger garlic paste, paneer, salt to taste, a pinch of asafoetida, turmeric powder, degi red chili powder and mix it well.
- Add a little oil and make a semi thick dough.
- Transfer the mixture into a greased tray and keep it aside for further use.
- Apply oil on the palm, take a coin size small ball and give it a desired shape.
- Heat oil in a kadai, add prepared balls and fry until golden brown.
- Transfer it to an absorbent sheet and keep it aside for further use.
- Take the remaining mixture and flatten it like a puri.
- Transfer it to the hot oil, fry until golden and crispy.
- Transfer it to an absorbent sheet and keep it aside for further use.
- In the same hot oil, add paneer and fry until golden brown.
- Keep it aside for further use,
- In a handi, add ghee & oil, once it's hot, add bay leaf, green cardamom, black cardamom, mace, cumin seeds and let it splutter.
- Add fresh green peas and saute well for 2-3 minutes.
- Add curd, ghee, salt to taste and saute it for a while.
- Layer it with 1st batch sella basmati rice, fried paneer, fried onion and saffron water.
- Add the 2nd batch of sella basmati rice, green chili, warm water, fresh green peas, water mixture, fried kofta and cover it with silver foil.
- Cook it on low flames for 10-15 minutes until cooked well.
- Finish it with some ghee, coriander leaves, ginger, fried onion and give it a gentle mix.
- Transfer it to a serving bowl, garnish it with, fried cashew nuts, fried raisins, pomegranate pearls, silver vark and coriander sprig.
- Serve hot with prepared matar ka raita.
- In a bowl, add salt to taste, sugar, warm water, ghee, and mix it well.
- Keep it aside for further use.
- In a pan, add oil, once it's hot, add asafoetida, cumin seeds and let it splutter well.
- Add green peas, salt to taste, ginger, chili flakes and saute it for 2-4 minutes.
- Add water and cook it for 2-4 minutes until cooked well.
- In a bowl, add curd, salt to taste, sugar and mix it well.
- Add fried kofte and mix well.
- In a serving bowl, add sweetened curd, Sprinkle a pinch of roasted cumin powder and a pinch of degi red chili powder.
- Add prepared matar mixture, fried kofta and garnish it with coriander sprig.
