कुकर में SPICY ALOO MATAR Pulao बनाएं इतना आसान और टेस्टी की आप उंगलिआं चाटते रह जाओगे

Ingredients

• 2 cups Basmati Rice (washed 3‑4 times, no soaking)
• 7 pieces Small Potatoes (peeled and quartered)
• 1 cup Green Peas (frozen) (thawed)
• 1 medium Onion (thickly chopped)
• 1 medium Tomato (thickly chopped for the pulao; another hybrid tomato used for chutney)
• 7 pieces Garlic Cloves (peeled)
• 1 inch Ginger (peeled and sliced)
• 5 pieces Dry Red Chili Peppers (adjust to taste; 10 for extra spicy)
• 1 handful Coriander Stems (tied together for boiling)
• 3 cups Water (for chutney) (for boiling chilies, garlic, ginger, tomato, coriander stems)
• 2 tablespoons Oil (neutral oil for tempering)
• 1 tablespoon Unsalted Ghee (adds richness and a non‑stick layer)
• 1 teaspoon Cumin Seeds
• 1 small piece Cinnamon Stick
• 1 piece Bay Leaf
• 7 pieces Black Peppercorns
• 3 pieces Green Cardamom Pods
• 4 pieces Curry Leaves
• 1.5 teaspoons Salt (adjust to taste; potatoes absorb some salt)
• 0.25 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Kashmiri Red Chili Powder (optional for extra red color)
• 2 pieces Green Chilies (slit lengthwise)
• 1 handful Fresh Coriander Leaves (chopped for garnish and mixing)
• 1.5 cups Chili Water (from chutney boil) (reserved from step 1; this is the flavored broth)

Instructions

1. Prepare Spicy Garlic Chutney Base

   In a saucepan bring 3 cups of water to a boil over high flame. Add 5 dry red chilies (or 10 for extra heat), 7‑8 garlic cloves, 1‑inch ginger slice, 1 hybrid tomato, and a handful of coriander stems. Boil for 10 minutes until everything is soft.

   Time: PT10M

   Temperature: high flame

2. Blend the Chutney

   Strain the boiled mixture, discard the skins, and transfer the soft ingredients to a blender. Add just a splash of water (no more than 2 tbsp) and blend to a thick paste. Let it cool slightly.

   Time: PT5M

3. Prep Vegetables and Potatoes

   Peel 7 small potatoes and cut each into 4 quarters. Thickly chop 1 onion and 1 tomato. Keep peas ready (thawed).

   Time: PT5M

4. Wash the Rice

   Rinse 2 cups of basmati rice 3‑4 times in cold water until the water runs clear. Drain completely; do not soak.

   Time: PT5M

5. Temper Whole Spices

   Heat 2 tbsp oil in the pressure cooker on medium flame. Add 1 tsp cumin seeds, 1 small cinnamon stick, 1 bay leaf, 7 black peppercorns, 3 green cardamom pods, and 4 curry leaves. Sauté for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium flame

6. Sauté Onion

   Add the chopped onion to the cooker and sauté for 2 minutes until it turns translucent but not browned.

   Time: PT2M

   Temperature: medium flame

7. Add Tomato

   Stir in the chopped tomato and cook for 1 minute just to soften.

   Time: PT1M

   Temperature: medium flame

8. Incorporate Chutney and Spices

   Add the blended chutney, 1.5 tsp salt, 0.25 tsp turmeric, 1 tsp coriander powder, and optionally 1 tsp Kashmiri red chili powder. Cook, stirring, for 2 minutes.

   Time: PT2M

   Temperature: medium flame

9. Add Peas and Potatoes

   Add 1 cup peas and the quartered potatoes. Stir quickly and sauté for 30 seconds.

   Time: PT0.5M

   Temperature: medium flame

10. Mix Rice and Aromatics

    Add the washed rice, slit green chilies, 1 tbsp ghee, and fresh coriander leaves. Gently toss for 1 minute ensuring each grain is coated.

    Time: PT1M

    Temperature: medium flame

11. Add Chili‑Infused Water

    Pour the reserved 1.5 cups of chili‑water (from step 1) over the rice mixture. Do NOT add any extra water.

    Time: PT0M

12. Pressure Cook

    Close the pressure cooker lid securely. Cook on medium flame until you hear 2 whistles (approximately 10 minutes). Then turn off the heat and let the pressure release naturally for about 5 minutes.

    Time: PT15M

    Temperature: medium flame

13. Fluff and Aerate

    Open the cooker, gently fluff the rice with a fork. Transfer the pulao to a wide serving plate and let it sit for 5 minutes so air incorporates and grains stay separate.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

65 g

Fat

8 g

Fiber

5 g