Shahi Pulao & Matar ka Raita Chef Ranveer Brar

SHAHI MATAR PULAO - Who says Pulao is a simple dish?? It takes just as much finesse and technique as a Biryani :) Like this one..

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RB Store - https://www.amazon.in/shop/chefranveer
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: https://bit.ly/BiryaniPulaorecipesbyRB

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SHAHI MATAR PULAO
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 4-5

Ingredients
For Besan ke Kofte
2-3 no. Green chillies, chopped,
1 cups Gram flour,
3 heaped tbsp Curd, beaten,
1 tbsp Ginger Garlic paste,
50 gms Paneer, crumble,
Salt to taste,
A pinch of asafoetida,
tsp Turmeric powder,
tsp Degi red chili powder,
1 tsp Ghee,

For Shahi Matar Pulav
1 tbsp Oil,
2 tbsp Ghee,
1 no. Bay leaf,
3 no. Green cardamom,
1 no. Black cardamom,
1 no. Mace,
1 tsp Cumin seeds,
1 cup fresh Green peas,
cup Curd, beaten,
2-3 tbsp Ghee,
Salt to taste,
4 cups Sella basmati rice (soaked for 30 minutes)
Fried Paneer,
1 cup fresh Green peas,
2-3 tbsp Fried onion,
2-3 tbsp Saffron water,
1 no. Green chili (less spicy & diagonally sliced)
6-7 cups Warm Water,
cup fresh Green peas,
Water Mixture,
Fried Kofta,
2 tbsp Ghee,
2 tbsp fresh Coriander leaves, finely chopped,
inch Ginger (peeled & finely chopped)
2-3 tbsp Fried onions,

For Water Mixture
1 tbsp Sugar,
Salt to taste,
2-3 cups Warm water,
2 tbsp Ghee,

For Garnish
Fried Cashew Nut,
Fried Raisins,
Pomegranate pearls,
Silver vark,
Coriander sprig,

For Matar Ka Raita
1 tbsp Oil,
A pinch of asafoetida
tsp Cumin seeds
1 cup fresh Green peas
Salt to taste
inch Ginger (peeled & finely chopped)
tsp Chilli flakes
2-3 tbsp Water
1 cup Curd, beaten
Salt to taste
1 tsp Sugar
Fried Kofta, chopped

For Garnish
A pinch of roasted cumin powder
A pinch of degi red chili powder
Sauteed Matar
Fried kofta, crushed
Coriander sprig

Other Ingredients
Oil for greasing
Oil for frying
400 gms Paneer, cut into diamond shape

Process
Besan Ke Kofte
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,

For Shahi Matar Pulav
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.

For Water Mixture
In a bowl, add salt to taste, sugar, warm water, ghee, and mix it well.
Keep it aside for further use.

For Matar Ka Raita
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
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