Mater pulao with shami kabab

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Mater pulao with shami kabab. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mater pulao with shami kabab is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. Mater pulao with shami kabab is something which I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Mater pulao with shami kabab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mater pulao with shami kabab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mater pulao with shami kabab is 12 person. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mater pulao with shami kabab estimated approx 2 hours.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Mater pulao with shami kabab using 19 ingredients and 6 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Mater pulao with shami kabab:

1. 1 kg Rice
2. 3 aloo cubs cutting
3. to taste Salt as
4. 1/2 kg Mater (peel)
5. 2 tbsp Ginger garlic paste
6. 2 Onion (slice and fry)
7. 1 tsp Gram masala powder
8. 1/2 cup Yogurt
9. 1 tbsp Chilli powder
10. 1 tsp Coriander powder
11. 1 tspCumin powder
12. Mix whole spicesas required
13. 3 Tomatoes chopped
14. 4-6 Green chilies
15. 1/4 tsp Turmeric
16. bunch Coriander leaves¼
17. bunch Mint leaves¼
18. drops Kewra few
19. 1 cup oil

Steps to make to make Mater pulao with shami kabab

1. Heat oil in a pan, add 2 slice onion and sauté till golden brown. Remove a little brown onion and keep aside.
2. In the remaining onion add 2 tbsp ginger garlic paste and cook.
3. Add mater,aloo,yogurt, a little turmeric, 1 tbsp chili powder, 1 tbsp coriander leaves, 1 tbsp cumin seeds, gram masala,mix whole spices and salt to taste.
4. Cover and cook on low flame for 10 – 12 minutes cut 4 – 5 green chilies and add to the pan, also add ¼ bunch of coriander leaves, ¼ bunch of mint leaves, 3 chopped tomatoes.
5. Add in rice and water 4 glass.boil for a few minutes.jab water dry ho Jay.
6. Spreads top with few drops kewra and brown onion. Simmer on low flame for 8 – 10 minutes.dam dehn.ready to mater pulao.
   And serve to Chutney, salad and shami kabab.

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