Keema pulao Recipe

Ingredients

For Keema pulao Recipe

Minced meat (keema) 200 gm
Biryani Rice (Biryani chawal) 2 cups
Medium onions (payaj) chopped 2 big
Green Chillies (hari mirch) Chopped 2 table spoons
Tomatoes (tamatar) chopped 1 big
Ginger (adrakh) paste 1 table spoon
Garlic (lahsan) paste 1 table spoon
Clarified butter (ghee ) 1 table spoon
Salt (namak) to taste
Caraway (shahijeera) seeds ½ tea spoon
Bay leaf (tej patta) 1-2 pieces
 Coriander leaves (hara dhaniya) chopped ½ cup
Mint leaves (pudina) chopped 2-3 tea spoons
Turmeric powder  ½ tea spoon

Spices to be ground

Brown Cardamom (Moti elaichi) 1 piece
Cloves (laung) 3-4 pieces
Cinnamon (dalchini) 1”
Black pepper (kali mirch) 5-6 pieces
Cumin (jeera) seeds ½ tea spoon
Whole red chilli ( lal mirch) 2
Mace ½ tea spoon
Stone flower ½ tea spoon

Method

  • 1. Wash the rice and soak in water for about 20 min. Cook rice with some salt and ghee
  • 2. Take cardamoms, cloves, cinnamon, black pepper, cumin seeds, red chilli, mace and stone flower in a jar and grind these well and keep aside.
  • 3. Take minced mutton to another vessel and wash lightly, drain with help of a strainer and keep aside.
  • 4. In a non stick vessel, heat the clarified butter. Add bay leaves and caraway seeds and leave for 30 second to flavor the oil.
  • 5. Now add onion, ginger garlic paste and sauté it till onion gets golden colour.
  • 6. Then add turmeric powder, tomato and green chillies and cook it for 5 – 7 minutes.
  • 7. Add in the prepared spices powder and salt and stir well
  • 8. Once the spices start giving out oil, add minced mutton and cook it well for 20 minutes or till it is done (If required add little water).
  • 9. Now add mint and coriander leaves and stir it.
  • 10. Lower the flame, and add in the cooked rice to the minced mutton mixture and mix well, so that the spices coat the rice real well. Cook this for further 3-4 minutes and turn off the heat.
  • 11. Serve "Keema pulao" with raita and salad.

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