Keema Pulao

Keema Pulao

A combination of minced meat and rice. This preparation with a rich flavour is from India.

INGREDIENTS

  • Mutton mince 200 gms
  • Basmati rice (soaked for ½ hour) 1½ cups
  • Oil 2 tbsps
  • Green cardamoms 2
  • Black cardamom 1
  • Cloves 5-6
  • Cinnamon 1 inch stick
  • Pepper corns 8-10
  • Cumin seeds 1 tsp
  • Garlic (chopped) 1 inch piece
  • Onion (chopped) 1 large sized
  • Green chillies (chopped) 3
  • Garlic paste 1 tbsp
  • Ginger paste 1 tbsp
  • Red chilli powder 1 tsp
  • Tomatoes (chopped) 2 large sized
  • Fresh mint leaves (torn) 15-20
  • Fresh coriander leaves (chopped) a few sprigs
  • Salt to taste
  • Garam masala powder 1 tsp

 

DIRECTIONS

 

1.
Heat oil in a pan, add green cardamoms, black cardamom, cloves,cinnamon, pepper corns, cumin seeds. Sauté for a minute, add chopped garlic, chopped onion and chopped green chillies. Sauté till onions turn golden.
2.
Add mutton mince and cook on high heat for five minutes.
3.
Add garlic paste, ginger paste, red chilli powder, chopped tomatoes and continue to sauté for two to three minutes. Add rice and sauté for a minute or two. Add three and a half cups of hot water, torn mint leaves, chopped coriander leaves and salt. Mix lightly.
4.
Add garam masala powder. Stir and bring the mixture to a boil.
5.
Cover the pan and further cook on low heat for ten to twelve minutes or till the rice and kheema are cooked.
6.
Serve hot.

 

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Written by Priya

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