KEEMA PULAO
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Author saijasthi Yield No Value
Published Mar 26, 2008 Cooking Time 30 Minutes
Recipe Type Rices Preparation Time 45 Minutes
Ingredient Lamb Standing Time 30 Minutes
Description: A mince meat and rice preparation with a rich flavour.

Recipe of KEEMA PULAO

Ingredient Name Quantity Unit
Ginger Paste 1 Tablespoons
Garlic Paste 1 Tablespoons
Green Chillies (chopped) 3 No
Onion (chopped) 1 large sized
Garlic (chopped) 1 inch piece
Cumin Seeds 1 Teaspoons
Pepper Corns 8-10 No
Cinnamon 1 inch stick
Cloves 5-6 No
Black Cardamom 1No
Green Cardamoms 3 No
Oil 2 Tablespoons
Basmati Rice (soaked For ½ Hour) 1½ Cup
Mutton Mince 200 Grams
Red Chilli Powder 1 Teaspoons
Tomatoes (chopped) 2 large sized
Fresh Mint Leaves (torn) 15-20 No
Resh Coriander Leaves (chopped) a few sprigs
Salt to tast
Garam Masala Powder 1 Teaspoons

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.
Posted Mar 26, 2008

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