Keema Pulao
Discover the delectable world of Indian cuisine with keema pulao, an indulgent rice dish layered with lamb mince. This enticing recipe blends tradition with simplicity, promising a sensory journey filled with aromatic spices and a fulfilling culinary experience.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Rice
- 500 g Minced Meat (Lamb)
- 50 ml Oil
- 1 Onions
- 2 tsp Cumin Seeds (Jeera)
- 1 tsp Black Peppercorns
- 8 Cloves
- 3 Black Cardamom (Bari Elaichi)
- 2 Bay Leaf
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1 tsp Salt
- 1 tsp Crushed Chillies
- 2 Green Chillies
- 700 ml Water
Instructions
- 1
Wash the rice until the water runs clear then soak in the water for at least 30 minutes
- 2
In a pan heat up the oil and then add the whole spices and sauté for 1-2 minutes until fragrant
- 3
Add the finely sliced onions and brown for 6-8 minutes
- 4
Then add 1 tablespoon of water and cook for a further 1-2 minutes until the colour is released from the onions
- 5
Add the ginger and garlic paste then cook for 2-3 minutes
- 6
Add the lamb mince and cook for 5 minutes until the mince browns, be sure to stir continuously until there are no lumps
- 7
Add the salt and crushed chillies then cook for 8-10 minutes
- 8
Add the water and green chillies then bring to a gentle boil
- 9
Add the rice and cook for 6-8 minutes on high heat until 80% of the water dries up
- 10
Cover and cook for 15 minutes on low heat
- 11
Serve with a side of raita and enjoy!