Goan Lemon-Coriander Pulao with Kashmiri-Style Keema Matar Pulao
⏱️ 10m Prep🔥 25m Cook
Primary Dish
Goan Lemon-Coriander Pulao
Ingredients
- • 150 g Basmati rice
- • 250 ml Water
- • 1 tbsp Ghee
- • 1 tsp Mustard seeds
- • 10 g Fresh coriander
- • 15 ml Lemon juice
Cooking Steps
1
Heat ghee in pressure cooker, add mustard seeds until they pop.
2
Add washed rice and water; seal lid.
3
Cook for two whistles on stove, release steam immediately.
4
Fold in fresh coriander and lemon juice before serving.
The Perfect Pairing
Kashmiri-Style Keema Matar Pulao
Ingredients
- • 200 g Minced mutton
- • 50 g Green peas
- • 1 tsp Ginger paste
- • 0.5 tsp Fennel powder
- • 0.5 tsp Cinnamon powder
- • 10 ml Mustard oil
Cooking Steps
1
Heat oil in pressure cooker, brown mutton with ginger paste.
2
Add peas, fennel, cinnamon, and 50 ml water.
3
Pressure cook for three whistles on medium stove heat.
4
Open, stir well, and sauté until dry consistency is achieved.