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
BROWN RICE WITH GREENS

Brown Rice With Greens

Brown rice is a nutritious whole grain that delivers fiber, protein and selenium. When br...

Ram Pulao (Gatta Pulao)

Ram Pulao (gatta Pulao)

An easy-to-make khichdi from the gujarati town of kathiyavad! A perfect combination of da...

Plain rice

Plain Rice

Rice also refers to Steamed rice that is cooked either by steaming or boiling. Rice is ...

ALU GOBI KI TAHARI

Alu Gobi Ki Tahari

A very popular combination of aloo and gobi cooked along with rice. This is a popular dis...

Walnut Saffron Pulao

Walnut Saffron Pulao

Saffron rice with walnuts is a deliciously rich authentic Indian recipe served as a main ...

Coconut Rice

Coconut Rice

Coconut Rice is a traditional rice preparation of south India. Cooked steamed rice added ...

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