Scrumptious Kheema Pulao, best start for your week
By Indira Ireni Kheema pulao is a super scrumptious rice dish cooked with minced mutton (lamb) and long-grained basmati rice. Kheema is a rich source of high-protein but also a high source of many vitamins, including iron, zinc and B12. Regular intake of kheema may promote muscle growth. Many recipes are cooked with kheema like […]
By Indira Ireni
Kheema pulao is a super scrumptious rice dish cooked with minced mutton (lamb) and long-grained basmati rice. Kheema is a rich source of high-protein but also a high source of many vitamins, including iron, zinc and B12.
Regular intake of kheema may promote muscle growth. Many recipes are cooked with kheema like Kheema masala, Matar kheema, Kheema paratha, Kheema methi, kheema biryani and a few more to go. Kheema pulao makes a delightful delicacy for special occasions, with not much effort needed. It can be cooked easily and quickly, yet is an impressive and relishing recipe for main course meal. The dish also goes well with any gravy curry or raita. This Christmas, do try this mouth-watering recipe and enjoy the festivity.
Ingredients:
4Kheema (minced mutton): 1/2 kg 4Basmati rice: 1/2 kg 4Ghee: 2 tbsps 4Bay leaves: 3 nos 4Caraway seeds: 1/2 tsp 4Star anise: 1 nos 4Cardamom: 4 nos 4Cinnamon: 2 to 3 sticks 4Cloves: 5 nos 4Onions: 2 (cut lengthwise) 4Tomatoes : 2 (finely chopped) 4Chilli powder: 2 tsps 4Coriander powder: 1 tsp 4Salt: 1-1/2 tsps or as needed 4Cumin powder: 1/2 tsp 4Garam masala: 1/4 tsp 4Mint leaves: 1/4 cup 4Coriander leaves: 1/4 cup 4Green chillies: 2 to 3 (slit) 4Water: 3 cups or as needed.
Method:
4Take 1/2 kg kheema, wash and keep it aside. Take 1/2 kg basmati rice, wash and soak it for halfan- hour prior to cooking. 4Heat a pan with 2 tbsps of ghee along with some oil. 4Add 3 bay leaves and whole garam masala like 1/2 tsp of caraway seeds, 1 star anise, 4 cardamoms, 2 to 3 cinnamon sticks and 5 cloves. Sauté for a while. 4Add 2 medium-sized onions, cut into long pieces, sauté until brown. Add 1-1/2 tsps of ginger garlic paste and 1/2 tsp of turmeric powder. 4Add washed kheema, cook it on low-flame until water evaporates, add 2 finely chopped tomatoes and cook until soft with a lid on it. 4Add 2 tsps of chilli powder, 1 tsp of coriander powder, 1-1/2 tsps of salt or as needed, 1/2 a tsp of cumin seeds and 1/4 tsp of garam masala. 4Add 1/4 cup of mint and coriander leaves each, mix well, and add 2 to 3 green chillies slits. 4Add 1/4 cup of fenugreek leaves (optional), mix well, and place a lid and cook for a while to combine the flavours well. 4Add water — for a cup of rice, add 1-1/2 cups of water. Let it boil. 4When boiling, add soaked rice and drain off the water while adjusting the taste. Stir well, place a lid and cook it on a high flame. 4Don’t stir/mix it much as rice grains may break, cook it until water evaporates completely. 4Add some fried cashews to add a crunch to it, it’s optional. 4Put off the flame, let it rest for 5 minutes. Serve it hot, tasty and delicious. 4As it is minced-mutton it can be cooked in a normal pan and not in a cooker as it cooks easily.
Stay tuned to Hyderabadi Ruchulu column for more recipes. YouTube Channel: https://www. youtube.com/hyderabadiruchulu; Website: www.hyderabadiruchulu. com
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