Keema Pulao

Name: Keema Pulao
Cuisine: Indian
Ingredients: ½ kg Mutton Keema – --- washed and drained; 3 cups Basmati Rice --- (regular 150ml cup); 1/2 cups Green Peas - optional; 2 tbsp Ghee --- + Oil --- 2 tbsp; to taste Salt; - 2 cups Coconut Milk -- medium extract; 3 cups Water ---; (Coconut milk + water = 1.5 x qty of Basmati rice). You need to adjust this as per the quality of the rice.); Whole Garam Masalas:; 6 Cloves; 2 inch Cinnamon broken into 4-5 pieces; 5 Cardamom crushed lightly; 2 Star anise; as needed Mace --- few strands; 2 medium Onions --- --- chopped lengthwise; 4-6 Green Chillies --- slit (as per heat); 2 Tomatoes chopped lengthwise; 1 small bunch Pudina/ mint leaves (optional) ---; 1 small bunch Coriander leaves finely chopped; Marination:; 1/2 cup Plain curd ----; 2 tsp Ginger-garlic paste ---; 1/2 tsp Turmeric ---; 2 tsp Red Chilli powder ---; 1 tsp Garam Masala ---; 1 tsp Salt----

Sailaja Kosuri @cook_12675928

#FIHRCookPadContest
KEEMA PULAO – A delicious One-pot meal, ideal for a Sunday lunch with family. It’s one of our family favourites. It’s usually made with mutton Keema. If you wish you could use chicken Keema also.

Sailaja Kosuri @cook_12675928

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Ingredients

½ kgMutton Keema – --- washed and drained
3 cupsBasmati Rice --- (regular 150ml cup)
1/2 cupsGreen Peas - optional
2 tbspGhee --- + Oil --- 2 tbsp
to tasteSalt
- 2 cupsCoconut Milk -- medium extract
3 cupsWater ---
(Coconut milk + water = 1.5 x qty of Basmati rice). You need to adjust this as per the quality of the rice.)
Whole Garam Masalas:
6 Cloves
2 inchCinnamon broken into 4-5 pieces
5Cardamom crushed lightly
2Star anise
as neededMace --- few strands
2 mediumOnions --- --- chopped lengthwise
4-6Green Chillies --- slit (as per heat)
2Tomatoes chopped lengthwise
1 small bunchPudina/ mint leaves (optional) ---
1 small bunchCoriander leaves finely chopped
Marination:
1/2 cupPlain curd ----
2 tspGinger-garlic paste ---
1/2 tspTurmeric ---
2 tspRed Chilli powder ---
1 tspGaram Masala ---
1 tspSalt----

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Steps

1

Marinate Keema with the ingredients under ‘marination’ for 1 hour or more.
2

Heat oil+ghee in a pressure pan. Add all the garam masala ingredients – cloves, cinnamon, cardamom, mace, star anise. Saute for few seconds.
3

Add sliced onions and green chillis and saute for4- 5 mts till onions turn transparent. Add chopped tomato, mint and coriander leaves and saute for 3 mts.
4

Add the Keema along with marinade and mix well. Cook on high for 2 mts. Reduce flame, cover and cook for 10 mts or till the Keema is almost cooked and gravy has dried up.
5

Add water and coconut milk and bring to a boil. Reduce flame and add the strained basmati rice, green peas, mint leaves, coriander leaves and adjust the salt. Mix Well.
6

Place lid and cook on medium heat for 2 whistles. Turn off heat and do not open lid for 20 mts.
7

Open lid, add coriander leaves and combine gently and serve hot with raita.