Mutton Keema Poha

Name: Mutton Keema Poha
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup poha (thick variety, rinsed quickly and rested); 300 g mutton keema (minced); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 tbsp ginger-garlic paste; 8 pcs curry leaves; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 0.5 cup water (for cooking the keema); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(38)

TASTE SCORE

8/10

Light, fluffy poha tossed with warmly spiced mutton keema makes a filling breakfast or supper with plenty of savory flavor in every bite. The meat stays juicy while the flattened rice soaks up the masala beautifully.

PREP

20m

COOK

30m

SERVES

1 KATORI

484 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Rinse the poha and set it aside.
Place the poha in a colander, rinse it quickly under running water, and let it rest for 5 minutes until softened but still separate.
TIPDo not soak the poha in a bowl of water or it can turn mushy.
temper · ~2 min
Make the tempering.
1.Heat oil in a pressure cooker or deep pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves and cook for 15 seconds.
4.Add green chili and stir briefly.
saute · ~11 min
Cook the onion base.
1.Add the chopped onion and cook until soft and light golden, 5 to 6 minutes.
2.Add ginger-garlic paste and sauté for 1 minute.
3.Stir in the chopped tomato and cook until it breaks down, 4 to 5 minutes.
saute · ~6 min
Season and brown the keema.
1.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
2.Mix well for 30 seconds so the spices bloom.
3.Add the mutton keema and cook, breaking up lumps, until it changes color, 4 to 5 minutes.
TIPBreak the keema well with a spoon so it cooks evenly and stays crumbly.
pressure cook · ~15 min
Cook the keema until tender.
Pour in the water, stir, and lock the cooker. Pressure cook on medium heat for 10 minutes. Let the pressure drop naturally, then open and cook off any extra moisture if needed.
mix · ~3 min
Fold in the poha.
Add the softened poha to the cooked keema and toss gently until the masala coats the flakes evenly. Cook on low heat for 2 to 3 minutes so everything warms through.
TIPUse a light hand while mixing so the poha stays fluffy.
garnish
Finish with lemon juice and coriander leaves.
Sprinkle the lemon juice and coriander leaves over the poha and mix once more.
serve
Serve the mutton keema poha hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick poha only; thin poha will break when tossed with the keema masala.
2
Rinse the poha briefly and rest it in a colander so the flakes soften without turning pasty.
3
Cook the onions to light golden before adding tomatoes for a sweeter, deeper base.
4
Break up the mutton keema thoroughly while browning so you get a loose, crumbly texture throughout.
5
After pressure cooking, dry off excess liquid before adding poha or the dish can become soggy.
6
Fold the poha in on low heat and stop as soon as it is coated and warmed, not fried.
7
Add lemon juice only at the end to keep the finish bright and to cut through the richness of the mutton.