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.
Ingredients
- 300 g Rice
- 500 g Minced Meat Lamb
- 50 ml Oil
- 1 Onions
- 2 tsp Cumin Seeds Jeera
- 1 tsp Peppercorn
- 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
- Wash the rice until the water runs clear then soak in the water for at least 30 minutes
- In a pan heat up the oil and then add the whole spices and sauté for 1-2 minutes until fragrant
- Add the finely sliced onions and brown for 6-8 minutes
- Then add 1 tablespoon of water and cook for a further 1-2 minutes until the colour is released from the onions
- Add the ginger and garlic paste then cook for 2-3 minutes
- Add the lamb mince and cook for 5 minutes until the mince browns, be sure to stir continuously until there are no lumps
- Add the salt and crushed chillies then cook for 8-10 minutes
- Add the water and green chillies then bring to a gentle boil
- Add the rice and cook for 6-8 minutes on high heat until 80% of the water dries up
- Cover and cook for 15 minutes on low heat
- Serve with a side of raita and enjoy!
Video
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 511kcalCarbohydrates: 45gProtein: 18gFat: 28gSaturated Fat: 9gTrans Fat: 0.03gCholesterol: 61mgSodium: 504mgPotassium: 318mgFibre: 2gSugar: 1gVitamin A: 114IUVitamin C: 4mgVitamin D: 0.1µgCalcium: 55mgIron: 3mg
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