This is a step-by-step and easy to understand recipe for preparing at home spicy and delicious Mughlai Keema Rice or Pulao; this is a wholesome Mutton Dish for main course meals.
The Keema Pulao preparation method given by me is is the typical Restaurant or Dhaba Style of Cooking.
Preparation Time – 60 Minutes
Serves – 4 Persons
1 cup rice
½ kg kheema – Minced Meat
7-8 petals garlic
2 green chili
1 Masala elachi [Black Cardamom]
3 sticks Laung [clove]
¼ tea spoon Sahajeera [Black Cumin seeds]
2 leave Tamalpatra or Tejpatta [Bay Leaves]
1 tea spoon coriander seeds & Jeera powder
1 tea spoon garam masala
½ tea spoon turmeric
½ cup curd
½ cup milk
7-8 pistachio nuts
10-12 cashew nuts
1 table spoon raisin
½ tea spoon saffron (Soak in the warm milk)
2 boiled eggs (cut in round pieces)
¼ cup ghee & salt to taste
Method for Preparation
First wash the kheema & it keep aside, grind the ginger, garlic & green chili & mix in the curd & then mix in the kheema, keep aside for 30 minutes, then cut 1 onion into medium size pieces and the other onion into fine pieces & fry in ghee till colour changes to brown, then wash the rice & keep aside for 15-20 minutes.
Heat the oil and add the garam masala, fry for 2 minutes and then add the first onion and fry till color change to pink then add the kheema and fry for 15-20 minutes, then add salt, chili powder, turmeric coriander seeds & jeera powder and put on slow sim. When the kheema is cooked add rice, milk & 1 cup water put on a slow sim, add saffron milk, cook for 5 -7 minutes.
Pour the rice in to a rice tray & decorate with dry fruits & boiled eggs round pieces & serve hot.