Want more deliciousness? Follow me on X @TeresasRecipes
Keema Pulao with Basmati Rice
Keema Pulao is a delightful and aromatic rice dish that brings together the richness of minced meat and the fluffiness of basmati rice, making it a comforting meal for any occasion. This dish is not only a staple in Indian households but also holds a special place in the hearts of many, often served at family gatherings and celebrations. The fragrant spices and tender meat create a symphony of flavors that will transport you to the bustling streets of South Asia with every bite.
Ingredients
- Basmati rice
- 2 cups, washed and soaked in water for 30 minutes
- Minced meat (beef or lamb)
- 500 grams
- Onion
- 1 large, finely chopped
- Ginger
- 1-inch piece, grated
- Green chili
- 1-2, slit lengthwise (adjust to taste)
- Tomato
- 1 medium, chopped
- Yogurt
- 1/2 cup, whisked
- Ghee
- 3 tablespoons
- Salt
- to taste
- Turmeric powder
- 1/2 teaspoon
- Coriander powder
- 1 teaspoon
- Cumin powder
- 1 teaspoon
- Garam masala
- 1 teaspoon
- Whole spices (cinnamon stick, cardamom pods, cloves)
- 1 each
- Fresh coriander leaves
- for garnish
- Water
- 4 cups
Instructions
- Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
- In a large pot, heat the ghee over medium heat. Add the whole spices (cinnamon, cardamom, cloves) and sauté for about a minute until fragrant.
- Add the finely chopped onions and cook until they turn golden brown, stirring occasionally.
- Stir in the grated ginger and slit green chili, cooking for an additional minute until aromatic.
- Add the minced meat to the pot and cook, breaking it up with a spoon, until it changes color and is no longer pink.
- Incorporate the chopped tomatoes, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well and let it cook for 2-3 minutes until the tomatoes soften.
- Add the whisked yogurt and combine it thoroughly with the meat mixture, cooking for another 2 minutes.
- Gently fold in the soaked and drained basmati rice, ensuring it is well mixed with the meat mixture.
- Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
- Once done, remove from heat and let it rest for 5 minutes. Fluff the rice with a fork before serving.
- Garnish with fresh coriander leaves and serve hot with raita or salad.
Tips
- For added flavor, consider adding a few drops of lemon juice before serving.
- You can also include vegetables like peas or carrots for added nutrition.
- For a spicier variant, add more green chilies or a pinch of red chili powder.
Dietary Information
Servings: 4-6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 550 Fat: 30g Carbs: 50g Protein: 25g Sodium: 600mg Sugar: 5g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...