Halal Aloo Matar Pulao with Chicken Shorba

Ingredients for Aloo Matar Pulao:

Rice and Vegetables

 

• 2 cups basmati rice, washed and soaked
• 1 cup green peas (matar)
• 2 medium potatoes (aloo), diced
• 1 large onion, finely chopped
• 2 green chilies, slit
• 4 tbsp vegetable oil
• Fresh coriander leaves for garnishing

Whole Spices

• 2 bay leaves
• 4 whole cardamom pods
• 2 cinnamon sticks
• 4 whole cloves
• 1 tsp cumin seeds

Ground Spices

• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste

Ingredients for Chicken Shorba:

Chicken

• 500g halal chicken, cut into medium pieces
• 2 tbsp ginger-garlic paste
• Salt to taste

Base Ingredients

• 2 large onions, finely chopped
• 3 tomatoes, pureed
• 4 tbsp vegetable oil
• Fresh coriander leaves for garnish

Whole Spices

• 2 bay leaves
• 4 whole cardamom pods
• 2 cinnamon sticks
• 4 whole cloves

Ground Spices

• 1 tsp turmeric powder
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala

Preparation Method:

For Aloo Matar Pulao:

1. Heat oil in a heavy-bottomed pan
2. Add whole spices and let them splutter
3. Add chopped onions, sauté until golden brown
4. Add green chilies and diced potatoes
5. Cook potatoes until they start turning light golden
6. Add green peas and ground spices
7. Add washed rice and mix gently
8. Add water (2:1 ratio of water to rice)
9. Cover and cook on low heat until rice is tender
10. Garnish with fresh coriander leaves

For Chicken Shorba:

1. Heat oil in a large pot
2. Add whole spices and let them release aroma
3. Add chopped onions, sauté until golden
4. Add ginger-garlic paste, cook for 2 minutes
5. Add tomato puree and ground spices
6. Cook until oil separates from masala
7. Add halal chicken pieces
8. Add water to create a soupy consistency
9. Simmer until chicken is fully cooked
10. Garnish with fresh coriander

Halal Cooking Notes:

• Ensure all meat is halal-certified
• Use vegetable oil or halal-certified ghee
• Verify that all spices and ingredients are halal
• Clean utensils and workspace to maintain halal standards

Serving Suggestions:

• Serve hot pulao with chicken shorba
• Accompany with raita or salad
• Garnish with fresh mint leaves
• Best enjoyed with family and friends

Nutritional Information (Approximate):

• Calories per serving: 450-500
• Protein: 25-30g
• Carbohydrates: 50-55g
• Fat: 15-20g

Cooking Tips:

• Soak rice for 30 minutes before cooking for fluffy texture
• Use long-grain basmati rice for best results
• Control spice levels according to preference
• Use fresh spices for enhanced flavor

Storage:

• Refrigerate leftovers within 2 hours of cooking
• Consume within 2-3 days
• Reheat thoroughly before serving

Dietary Considerations:

• Gluten-free if using gluten-free spices
• Can be modified for vegetarian diet by replacing chicken
• High in protein and complex carbohydrates