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Keema Pulao Recipe

Keema Pulao Ingredients:

Keema Pulao Recipe

  • Mutton (minced) 200 gms.
  • Basmati Rice 1 1/2 cups
  • Oil 2 tbsps.
  • Garam Masala Whole a little
  • Peppercorns 8-10
  • Cumin Seeds 1 tsp.
  • Garlic (chopped) 2 tsps.
  • Onions (chopped) 1/2 cup
  • Green Chillies (chopped) 2 tsps.
  • Ginger Paste 1 tbsp.
  • Garlic Paste 1 tbsp.
  • Red Chilli Powder 1 tsp.
  • Tomatoes (chopped) 1 cup
  • Mint Leaves (chopped) 15-20
  • Coriander Leaves (chopped) 2 tbsps.
  • Salt to taste
  • Garam Masala Powder 1 tsp.

How to make Keema Pulao

  • Pick and clean basmati rice. Soak for 30 minutes. Drain and leave aside.
  • Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Sauté well.
  • Add mutton mince and cook on high heat for a few minutes.
  • Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, 3 1/2 cups of hot water, chopped mint leaves, chopped coriander leaves, salt and soaked basmati rice. Mix lightly.
  • Add garam masala powder. Allow rice to cook over a high heat.
  • Cover the pan and further cook on low heat for 10-12 minutes.
  • Serve hot.

Spicy Keema Pulao Recipe

Ingredients:

  • 500 gm minced mutton
  • 2 cups basmati rice
  • 4 cups water
  • 3 hard boiled eggs, peeled and quartered
  • 1 cup onion, finely chopped
  • 1/2 cup tomato, chopped
  • 4 tbsp mint leaves, chopped
  • 4 tbsp ghee or oil
  • 1 tsp  ginger, minced
  • 2 tsp  garlic, minced
  • 1 tsp  red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp whole garam masala
  • salt to taste

Method:

  • Wash the rice and drain completely. Add the water and leave to soak.
  • Meanwhile, heat the ghee or oil in a thick bottomed pan, preferably non stick.
  • Add onion, ginger and garlic.
  • Fry till onion is golden brown.
  • Add all the powders and tomato.
  • Fry till tomato is pulpy.
  • Add minced mutton and salt.
  • Cook till all the liquid given out by mince, dries up.
  • Fry further for 4-5 minutes.
  • Add mint leaves.
  • Add the rice along with soaking water
  • When the liquid begins to boil, cover the pan with a lid and lower the heat.
  • Leave undisturbed till the liquid is evaporated and the rice is cooked.
  • Turn off the heat;after 10 minutes.
  • Gently stir the rice without breaking the grains. Garnish with egg slices and serve hot with a raitha.
Keema Pulao Recipe
Spicy Keema Pulao Recipe