Tasty Veg Masala Pulav | स्वादिष्ट वेज मसाला पुलाव |

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Matar pulaav ek sugandhit aur swadisht bhaarateey rice ka vyanjan hai jise hari matar aur rice ke saath masaalon ke saath pakaaya jaata hai. yahaan matar pulaav banaane kee saral vidhi dee gaee hai:
saamagree:
1 Cup basamati rice (ya koi bhi lambe daane wala rice), dhokar 30 minute ke liye bhigo den
1 cup taza ya frozen matar (matar)
1 madhyam akar ka pyaaj, patala kata hua
1 madhyam akar ka tamaatar, kata hua
2-3 hari mirch, lambaee mein katee hui (apane masale kee pasand ke anusaar samaayojit karen)
2-3 kaliyan lehasun, baarik kaat len
1 inch adarak ka tukada, baarik kaat le
1 daalachini
2-3 hari ilaayachee ke phalee
4-5 saabut laung
1 tej patta
1/2 chamach jeera
1/2 chamach haldee powder
1 chamach dhaniya powder
1/2 chamach lal mirch powder (swadaanusaar)
namak swad anusaar
2 bade chamach ghee ya tel
2 kap pani
sajaavat ke liye kati hui dhaniya pate
nirdesh:
taiyaaree:
- rice ko achchhee tarah dhokar kareeb 30 minat ke lie paanee mein bhigo den. bheege hue rice ko chhaanakar alag rakh len.
yadi jame hue matar ka upayog kar rahe hain, to unhen kuchh minaton ke lie garm paanee mein bhigokar pighalaen. chhaanakar alag rakh den.
sabjiyaan taiyaar karen, lahasun aur adarak ko kaat len, aur pyaaj aur tamaatar ko kaat len.
matar pulaav pakaana:
ek gahare pan ya pressure cooker mein madhyam aanch par ghee ya tel garm karen.
- jeera daalen aur tadakne den.
daalacheenee, hari ilaayachee kee phalee, laung aur tej patta daalen. khushaboo aane tak kuchh sekand tak bhoonen.
isamen kata hua pyaaj daalen aur sunahara bhoora hone tak bhoonen.
keema banaaya hua adarak aur lahasun aur hari mirch daalen. ek minat ke lie bhoonen jab tak ki kachchee sugandh gaayab na ho jae.
kate hue tamatar daleien aur naram aur goodedaar hone tak pakaen.
Haldi powder, dhaniya powder, laal mirch powder aur namak daalen. achchhee tarah milaen aur ek aur minat tak pakaen.
pain mein hari matar aur chhaane hue rice daalen. sab kuchh milaane ke lie dheere se milaen.
pain mein paanee daalen aur ise dheere se hilaen. yadi aavashyak ho to namak samaayojit karen.
agar preshar kukar ka upayog kar rahe hain, to ise dhakkan se dhak den aur 2 seetee aane tak pakaen. yadi niyamit pain ka upayog kar rahe hain, to dhakkan se dhak den aur dheemee aanch par tab tak pakaen jab tak ki rice pak na jae aur paanee sokh na le, lagabhag 15-20 minat.
sajaakar parosen:
ek baar jab rice pak jae to ise kante se dheere se phula len.
chaahen to kati hui hari dhaniya se sajaen.
garama garam matar pulaav ko raayata (dahee kee chatanee), achaar ya apane pasand ki kisi bhi sabjee ke saath parosen.
pulaav ko adhik paushtik aur rangeen banaane ke liye aap ismein gajar, aaloo ya shimala mirch jaisee sabjiyan mila sakate hain.
apanee pasand ke anusaar hari mirch aur lal mirch powder kee maatra samaayojit karen.
behatar swad ke lie, aap pakaane se pahale pulaav mein garm doodh mein bhigoe hue kesar ke kuchh dhaage mila sakate hain.
khaana pakaane se pahale rice ko bhigona sunishchit karen taaki yah sunishchit ho sake ki rice saman roop se pake hue aur phoole hue hain.
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