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Keema Pulao

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bipasha:
Keema Pulao


Ingredients
•Mutton mince (keema) 200 grams
•Basmati rice (soaked for 1/2 hour) 1 1/2 cups
•Oil 2 tablespoons
•Green cardamoms 2
•Black cardamom 1
•Cloves 5-6
•Cinnamon 1 inch stick
•Black peppercorns 8-10
•Cumin seeds 1 teaspoon
•Garlic,chopped 2 cloves
•Onion ,chopped 1 large
•Green chillies,chopped 3
•Garlic paste 1 tablespoon
•Ginger paste 1 tablespoon
•Red chilli powder 1 teaspoon
•Tomatoes,chopped 1 large
Green chilli papper 8/10
•Fresh coriander leaves,chopped a few sprigs
•Salt to taste
•Garam masala powder 1 teaspoon

Method
Heat oil in a pan, add green cardamoms, black cardamom, cloves,cinnamon, pepper corns, cumin seeds. Sauté for a minute, add chopped garlic, chopped onion and chopped green chillies. Sauté till onions turn golden. Add mutton mince and cook on high heat for five minutes. Add garlic paste, ginger paste, red chilli powder, chopped tomatoes and continue to sauté for two to 5/7 minutes. Add rice and sauté for a minute or two. Add three and a half cups of hot water, chopped coriander leaves and salt. Mix lightly. Add garam masala powder. Stir and bring the mixture to a boil. Cover the pan and further cook on low heat for 12to 15 minutes or till the rice and kheema are cooked. Serve hot.

R B Habib:
I cook it very often. My husband loves it a lot. Sometimes, I make it like Kichuri. 

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