Here’s yet another super simple recipe made with minced chicken, meat or lamb that is best had as is or with raita.
I’ve made sautéed baby potato in curd sauce to add a robust companion to this light and fluffy rice meal in itself. So ladies & gents – here’s the recipe to the very yummy Kheema Pulao!
My mum usually makes a similar dish, but with minced meat, some Biryani essence from Kolkatta and tops it with lots of whole green chillies that’s cooked on a dum. So you can very well imagine, how fantastic it tastes.
Try it on a boring working day and see how everyone’s face lights up at dinner time…
- Kheema – 1 packet
- Ginger – garlic paste – 1 tbsp
- Onion – 1 large thinly sliced
- Tomato – 1 medium chopped
- Green cardamom – 1 – 2 nos
- Cinnamon stick – 1 small less than ½ inch
- Green chilli – 1 -2 slit
- White cooking oil – 1 – 2 tbsp
- Ghee – 1 tbsp
- Salt to taste
- Basmati rice – 1 cup (You can make this with pre-soaked brown rice as well)
- Heat the oil and ghee in a non-stick deep wok.
- Add the garam masalas and sauté the onion slices until light pink.
- Now add the ginger-garlic paste and cook well.
- Add the tomatoes and cook for a while.
- Then add the minced meat/ lamb/ chicken and cook thoroughly.
- Once the minced meat is semi cooked, add in the pre-soaked well-drained rice.
- Mix well until the water dries up.
- Pour water a little more than 2 cups, the rice should be immersed in it.
- Add salt, mix gently and cover with a lid.
- Take off lid after 15- 20 mins and check for the rice being done.
- Serve hot with pickles, poppadums, chutney, salad or a curd dish!
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