This Mughalai vegetable pulav is an adapted pulav in the regions of the deccan area where...

This is a tangy and yummy rice recipe prepared especially in summer season....

This biryani is slightly different from the usual method, the chicken is first fried and...

A classic dish from the state of Karnataka made to combination of rice, toor dal, vegetab...

Omurice is a popular contemporary Japanese fusion creation blending Western omelet and Ja...

A delicious rice dish, this one is simple to make with mixed vegetables....

Keema Pulao Recipe, How To Make Keema Pulao Recipe

Name: KEEMA PULAO
Prep time: 45 min
Cook time: 30 min
Total time: 30 min
Yield: 4

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

Author : Vahchef
Main Ingredient : Mutton

Servings : 4 persons
Published date : November 26, 2016

Ingredients used in KEEMA PULAO
• Ginger paste - 1 tablespoon.
• Garlic paste - 1 tablespoon.
• Green chillies (chopped) - 3 numbers.
• Onion (chopped) - 1 number.
• Garlic (chopped) - 1 piece.
• Cumin seeds - 1 tea spoon.
• Pepper corns - 8-10 numbers.
• Cinnamon - 1 small.
• Cloves - 5-6 numbers.
• Black cardamom - 1 number.
• Green cardamoms - 3 numbers.
• Oil - as required.
• Basmati rice (soaked for Â½ hour) - 1 ½ cups.
• Mutton mince - 200 grams.
• Red chilli powder - 1 tea spoon.
• Tomatoes (chopped) - 2 number.
• Fresh mint leaves (torn) - 15-20 leaf.
• Resh coriander leaves (chopped) - 1 bunch.
• Salt - to taste.
• Garam masala powder - 1 tea spoon.
Method:
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. Saute till onions turn golden. Add mutton mince and cook on high heat for five minutes. 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. Add garam masala powder. Stir and bring the mixture to a boil. Cover the pan and further cook on low heat for ten to twelve minutes or till the rice and kheema are cooked. Serve hot.