Recipe for Kheema Rice or Pulao

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

Ingredients
1 cup rice
½ kg kheema – Minced Meat
2 onions
1” ginger
7-8 petals garlic
2 green chili
1 Masala elachi [Black Cardamom]
3 sticks Laung [clove]
1” dalchini
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
9-10 almonds
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.

About Sujata Nerurkar (2109 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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