vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Keema Pulao - Minced Lamb Pulao

Keema Pulao - Minced Lamb Pulao
ADAS POLOW

Adas Polow

Adas Polow, a delicious rice layered with lentils. It's a great rice dish to prepare when...

Pineapple Raw Banana Coconut Pulav

Pineapple Raw Banana Coconut Pulav

Pineapple raw banana pulav is a sweet and spicy rice recipe to try. It have unique flavor...

Chicken pukhi Biryani

Chicken Pukhi Biryani

Chicken biryani cooked in the pukhi style of cooking the rice and chicken separately and ...

CHETTINAD STYLE POTATO SAMBAL WITH KIRI RICE

Chettinad Style Potato Sambal With Kiri Rice

Hotness of the sambal served with plain Kiribath a traditional srilankan coconut milk ric...

CORIANDER AND MINT RICE

Coriander And Mint Rice

Coriander Mint rice, the paste is cooked and mixed with steamed rice, the paste add flavo...

RAGI SANKATI(FINGER MILLET DUMPLINGS)

Ragi Sankati(finger Millet Dumplings)

This is favorite recipe of Rayalaseema served in combination with spicy natu kodi pulusu...

Keema Pulao - Minced Lamb Pulao Recipe, How To Make Keema Pulao - Minced Lamb Pulao Recipe

A mince meat and rice preparation with a rich flavour. Learn the recipeKeema Pulao - Minced Lamb Pulao by vahchef.

A rice preparation made with mutton mince which is absolutely delicious and tasty and yet so simple to make.

About Recipe

How to make Keema Pulao - Minced Lamb Pulao

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
50 mins
Total time
60 mins
Keema Pulao - Minced Lamb Pulao
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Keema Pulao - Minced Lamb Pulao
• Lean ground lamb or mutton - 500 grams.
• Rice - 500 grams.
• Ghee - 125 grams.
• Yoghurt - half cup.
• Milk - 1 cup.
• Pine nuts - 1 cup.
• Ginger - 1 piece.
• Cayenne pepper - 2 teaspoons.
• Kashmiri garam masala - 2 teaspoons.
• Coriander powder - 1 tablespoon.
• Saffron - 1 pinch.
• Salt - to taste.
• Water - as required.
Method:
  • Heat ghee and fry keema with dahi and spices on low heat until meat is nicely browned.
  • Add drained rice, saffron, milk, salt and enough water to cook the rice. Cook until done.
  • Sprinkle a little milk if necessary, addnuts and then cook as for pullao- (tightly covered), about 30-45 minutes at 375 F.

Serve hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter