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Aromatic basmati rice cooked with flavorful minced meat and whole spices, studded with perfectly boiled eggs. A hearty one-pot meal that brings the royal taste of Mughlai cuisine to your dinner table.
For 4 servings
Preparation
Sauté Aromatics and Cook Keema
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Aromatic basmati rice cooked with flavorful minced meat and whole spices, studded with perfectly boiled eggs. A hearty one-pot meal that brings the royal taste of Mughlai cuisine to your dinner table.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 903.54 calories per serving with 33.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pulao
Garnish and Serve
Replace mutton keema with chicken keema. The cooking time for the keema might be slightly less.
For a vegetarian version, substitute the keema with crumbled paneer, soya granules, or a mix of finely chopped vegetables like carrots, peas, and beans.
Adjust the number of green chilies and the amount of red chili powder to suit your spice preference. For a milder version, deseed the green chilies.
For a richer flavor and texture, garnish with store-bought or homemade crispy fried onions (birista) just before serving.
The combination of mutton keema and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
The basmati rice offers complex carbohydrates that provide a steady supply of energy, keeping you full and active for longer.
Spices like turmeric, cinnamon, and cloves are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
One serving of Anda Keema Pulao contains approximately 850-900 calories, making it a substantial and energy-dense meal. The exact count can vary based on the fat content of the mutton and the amount of ghee used.
Anda Keema Pulao is a balanced meal providing carbohydrates, protein, and fats. It's rich in protein from mutton and eggs, which is good for muscle health. However, it is also high in calories and saturated fat from ghee and red meat, so it should be enjoyed in moderation as part of a balanced diet.
Yes, absolutely. Chicken keema is a great alternative. It cooks faster than mutton, so you may need to reduce the keema cooking time by a few minutes in step 2.
The main difference lies in the cooking method. In pulao, the rice and meat/vegetables are cooked together in a specific amount of water (absorption method). In biryani, the rice is par-boiled separately and then layered with a separately cooked masala, and the final dish is slow-cooked on 'dum'.
To reduce the spice level, you can omit the green chilies or remove their seeds before adding. You can also reduce the amount of red chili powder to half a teaspoon or less.
Yes, you can. Follow the steps until adding rice and water. After adding water, close the pressure cooker lid and cook on high heat for 2 whistles. Turn off the heat and let the pressure release naturally before opening.