Matem Palao is a flavorful rice dish often made with a mix of spices, meat, and vegetables. Here’s a simple recipe you can try:
Ingredients
- For the rice:
- 2 cups basmati rice
- 4 cups water
- Salt to taste
- For the meat and spices:
- 1 lb chicken or lamb, cut into pieces
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 4-5 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, slit (adjust to taste)
- 1/2 cup yogurt
- 1/4 cup cooking oil or ghee
- Whole spices: 2-3 cardamom pods, 2-3 cloves, 1 stick of cinnamon, 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Fresh cilantro and mint for garnish
Instructions
- Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- Cook the Meat:
- Heat oil or ghee in a large pot. Add the whole spices (cardamom, cloves, cinnamon, bay leaf, and cumin seeds) and sauté for a minute until fragrant.
- Add sliced onions and cook until golden brown. Stir in garlic, ginger, and green chilies, and cook for another 2-3 minutes.
- Add the meat and cook until browned on all sides. Stir in chopped tomatoes, coriander powder, turmeric, and salt. Cook until the tomatoes are soft.
- Add yogurt and mix well. Cook for about 10 minutes until the meat is tender and the oil separates.
- Add Rice:
- Gently layer the soaked rice over the meat mixture. Add 4 cups of water and bring it to a boil. Adjust salt if needed.
- Once boiling, reduce heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and all water is absorbed.
- Final Touch:
- Once done, remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork.
- Garnish with chopped cilantro and mint before serving.
Serving Suggestions
Serve Matem Palao hot with raita (yogurt sauce), salad, or your favorite chutney. Enjoy your meal!
