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
SAKKARAI PONGAL

Sakkarai Pongal

Sakkarai Pongal is a delicious sweetened rice dish made with the addition of jaggery and ...

Corn Mushroom Rice

Corn Mushroom Rice

A classic combination of mushroom and corn cooked with butter gives out the intense earth...

PULI KACHAL FOR TAMARIND RICE

Puli Kachal For Tamarind Rice

Pulikachal, Tamarind rice is a popular dish of South India. This is a traditional Sout...

KOKUM AND COCONUT CHITRANNA WITH SPINY GOURD CRISPIES

Kokum And Coconut Chitranna With Spiny Gourd Crispies

A spin to South Indian tasty rice of coconut and kokum and it is easy to prepare....

Chooza biryani aromatic basmati rice with spring chicken

Chooza Biryani Aromatic Basmati Rice With Spring Chicken

Chooza biryani is one of the aromatic and special recipe which made from fresh spring chi...

SAMBAR RICE

Sambar Rice

Sambar rice is one of the common main course meal of South India. Especially it is a popu...

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