Teresa's Recipes
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
- 2 cups, washed and soaked in water for 30 minutes Basmati rice
- 500 grams Minced meat (beef or lamb)
- 1 large, finely chopped Onion
- 1-inch piece, grated Ginger
- 1-2, slit lengthwise (adjust to taste) Green chili
- 1 medium, chopped Tomato
- 1/2 cup, whisked Yogurt
- 3 tablespoons Ghee
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 each Whole spices (cinnamon stick, cardamom pods, cloves)
- for garnish Fresh coriander leaves
- 4 cups Water
Dietary Notes
- 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
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.