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Keema Pulao

KEEMA PULAO
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Keema Pulao Recipe, How To Make Keema Pulao Recipe

A mince meat and rice preparation with a rich flavour.

About Recipe

How to make KEEMA PULAO

(2 ratings)
0 reviews so far
Prep time
45 mins
Cook time
30 mins
Total time
75 mins
KEEMA PULAO
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 26, 2016


Ingredients used in KEEMA PULAO
• 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.
Method:
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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