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Aromatic basmati rice cooked with flavorful minced meat and a medley of whole spices. This one-pot Mughlai dish is hearty, satisfying, and perfect for a special weekend lunch or dinner.
For 4 servings
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely in a colander and set aside.
Make Birista (Fried Onions): Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp. Use a slotted spoon to remove half of the fried onions and set them aside for garnishing later.
Sauté Aromatics and Keema: To the same pot with the remaining onions and ghee, add the whole spices (bay leaves, cinnamon stick, cloves, green cardamom, black peppercorns). Sauté for about 45 seconds until they become fragrant. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears. Add the mutton keema, increase the heat to medium-high, and cook for 8-10 minutes, breaking up lumps with your spoon, until the keema is well-browned and the moisture has evaporated.
Build the Masala: Reduce the heat to medium. Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy. Add the whisked curd, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.
Cook the Pulao: Add the drained basmati rice to the pot. Gently fold it into the keema masala for about a minute, being careful not to break the delicate rice grains. Pour in 3 cups of water and bring the mixture to a vigorous boil.
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Aromatic basmati rice cooked with flavorful minced meat and a medley of whole spices. This one-pot Mughlai dish is hearty, satisfying, and perfect for a special weekend lunch or dinner.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 833.02 calories per serving with 30.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Dum Cooking (Steaming): Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid. You can place a clean kitchen towel under the lid to trap the steam better. Let it cook undisturbed for 15-18 minutes, or until all the water is absorbed and the rice is tender.
Rest and Garnish: Turn off the heat. Without opening the lid, let the pulao rest for at least 10 minutes. This 'dum' period is crucial for the flavors to meld and the rice grains to become perfectly fluffy. After resting, open the lid, sprinkle with garam masala, chopped coriander, and mint leaves. Gently fluff the rice with a fork, garnish with the reserved fried onions, and serve hot with a side of raita or salad.
Replace mutton keema with minced chicken, turkey, or lamb. Adjust cooking time accordingly as chicken cooks faster.
Substitute the minced meat with soya granules (rehydrated), crumbled paneer, or a mix of finely chopped vegetables like carrots, peas, and beans.
To save time, you can make this pulao in a pressure cooker. Sauté as directed, then cook under pressure for 2 whistles. Let the pressure release naturally.
For a richer, more aromatic pulao, add a pinch of saffron soaked in 2 tablespoons of warm milk along with the water.
Mutton keema is rich in high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary fuel source, offering sustained energy to keep you active throughout the day.
Mutton is a good source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The whole and ground spices used, such as turmeric, cloves, and cinnamon, are packed with antioxidants and have anti-inflammatory properties that support overall health.
One serving of Keema Pulao (approximately 455g) contains around 650-750 calories, depending on the fat content of the mutton and the amount of ghee used.
Keema Pulao can be part of a balanced diet. It's an excellent source of protein from the mutton and provides carbohydrates for energy from the rice. However, it can be high in calories and saturated fat. To make it healthier, use lean minced meat, reduce the amount of ghee, and serve with a large side of fresh salad or vegetable raita.
Absolutely. Chicken keema is a great alternative. It cooks faster than mutton, so you may need to reduce the browning time in step 3 by a few minutes.
Mushy pulao is usually caused by three things: an incorrect rice-to-water ratio (too much water), over-stirring the rice after adding liquid, or not soaking the rice properly. Ensure you use a 1:2 ratio of rice to water (by volume) and handle the rice gently.
To reduce the heat, you can omit the slit green chilies and decrease the amount of red chili powder to 1/4 or 1/2 teaspoon, or skip it entirely.
Store leftover Keema Pulao in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and microwave until hot, or gently heat it in a pan on the stovetop.