KEEMA PULAO recipe,video recipe,how to make KEEMA PULAO recipe


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Author Vahchef Servings 0 persons
Published March 26, 2008 Cooking Time (mins) 30
Main Ingredient Lamb Preparation Time 45 mins

A mince meat and rice preparation with a rich flavour.

Ingredients 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

1.Heat oil in a pan, add green cardamoms, black cardamom, cloves,cinnamon, pepper corns, cumin seeds. Sauteacute; for a minute, add chopped garlic, chopped onion and chopped green chillies. Sauteacute; 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 sauteacute; for two to three minutes. Add rice and sauteacute; 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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