Marwari Keema Pulao with Garlic Raita

Instructions

1. 1

   Prepare Rice and Marinate Keema

   • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in ample water for 30 minutes.
   • In a mixing bowl, combine the mutton keema, whisked curd, ginger garlic paste, red chilli powder, coriander powder, turmeric powder, and 0.5 tsp of salt. Mix thoroughly and let it marinate for at least 20 minutes.
2. 2

   Sauté Aromatics and Cook Keema

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: bay leaves, cinnamon stick, cloves, green and black cardamoms, and black peppercorns. Sauté for about 45 seconds until they become fragrant.
   • Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they are a deep golden brown. This caramelization is crucial for the pulao's flavor.
   • Add the marinated keema to the pot. Increase the heat to medium-high and cook for 8-10 minutes, breaking up any lumps with your spoon, until the keema is browned and the moisture has evaporated.
   • Stir in the chopped tomatoes and slit green chillies. Cook for another 5-6 minutes until the tomatoes soften and the oil begins to separate from the masala.
3. 3

   Cook the Pulao

   • Drain the soaked rice completely and add it to the pot with the cooked keema masala.
   • Gently fold the rice into the masala for 1-2 minutes, being careful not to break the delicate grains. This step toasts the rice slightly and helps keep the grains separate.
   • Pour in 3 cups of hot water and the remaining 1 tsp of salt. Stir gently just once to combine everything.
   • Bring the water to a vigorous boil. Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
4. 4

   Rest, Garnish, and Serve

   • Turn off the heat and let the pulao rest, still covered, for 10 minutes. This step, known as 'dum', is essential for the rice to absorb all the steam and become perfectly fluffy.
   • After resting, open the lid. Sprinkle the garam masala, chopped coriander leaves, mint leaves, and fresh lemon juice over the top.
   • Use a fork to gently fluff the rice from the sides, mixing the garnish in without mashing the grains.
   • Serve the Marwari Keema Pulao hot with a side of cooling raita or a fresh kachumber salad.