Keema Pulao

April 19, 2019

I didn’t expect that I am going to crave for my Chicken Biryani that soon. Now, I can convince you that I did a great job. 😀

To my understanding, Pulao is a one pot dish. The meat and rice is cooked in one pot with some spices and stock or water. In my case, I used minced beef and basmati rice.

I was craving for biryani, but I didn’t have enough time to make it. I had frozen beef, so why not??

Keema Pulao is an amazing dish because aside from it’s delicious, it is easier to make. You just have to be careful on the amount of liquid you’ll add since the beef also produces liquid. At first, I thought that the rice was too dry and was planning to add liquid. It’s good that I didn’t because when I mixed everything in a separate serving dish, there was still liquid at the bottom of the pan. My rice looked liquidy after I mixed everything for the first time, but it looked perfect after a few minutes.

The garnish, my friends, do not skip. Well, at least not the caramelized onions. I made caramelized onions twice coz I was afraid it won’t be enough and I was right. 😀 Although Chicken Biryani is tastier (because of the oil produced by the chicken), this is amazingly delish, too. In fact, I took two large servings with me at work for my lunch. Of course, gone in no time. 😀

Like the Chicken Biryani I made, the taste of the spices of this recipe is not too intense – perfect for beginners. 😉

I hope you could try the recipe and let me know. Remember – do not skip the caramelized onions.

I am sharing this at Fiesta Friday #272. Thanks to our co-hosts this week, Antonia @ Zoale.com and Angie. Please join the party and have fun! 😉

Print

Keema Pulao

A one-pot dish with minced meat, rice and spices – full of amazing flavors.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 1 tbsp ghee
  • 2 bay leaves
  • ½ cinnamon stick
  • 3 cloves
  • 3 cardamom pods
  • 3 pepper corns
  • 1 onion sliced
  • 2 tbsp grated ginger
  • 6 cloves garlic crushed
  • 1 tomato chopped
  • 350 g minced beef
  • ½ tbsp tomato paste
  • ½ tsp Kashmiri chili powder
  • 2 tsp garam masala
  • 2 tsp coriander powder
  • ½ tsp black pepper
  • ½ tsp turmeric powder
  • Fresh coriander roughly chopped
  • Fresh mint roughly chopped
  • 440 g (3 cups) basmati rice washed & drained (see notes)
  • 975 ml (5 cups) boiling water (see notes)
  • ½ tsp salt
  • Yogurt to serve

For the garnish

  • 1 tbsp oil
  • ¼ cup raisins
  • ¼ cup cashews
  • 2 onions sliced

Instructions

  1. In a pan over medium-high heat, melt ghee. Add bay leaves, cinnamon stick, cloves, cardamom pods and peppercorns. Cook until fragrant.

  2. Add onions and cook until translucent. Add ginger, garlic, and tomatoes. Add beef and cook until no longer pink. Add tomato paste, chili powder, garam masala, coriander, black pepper and turmeric powder. Cook until the liquid evaporates. Add coriander & mint.

  3. Add rice, boiling water and salt. When the water starts boiling, decrease the heat to the lowest. Cover the pot and let the cook rice for about 15 minutes or until the rice dries.

  4. While the rice is cooking: In a skillet over medium-high heat, add oil. When the oil is hot enough, add raisins and cook until puffed. Remove from the skillet and transfer to a plate. In the same skillet, add cashews and cook until toasted. Remove from the skillet and transfer to a plate with the raisins. Also, in the same skillet, add sliced onions and cook until caramelized (stir constantly). This may take 10-15 minutes, but make sure to keep an eye on them. When the onions are perfectly caramelized, transfer them to a plate. Set everything aside until ready to use. (MAKE SURE TO CHECK THE RICE.)

  5. When the rice is cooked, wait for at least 5 minutes before fluffing the rice. If your rice is a little wet, you have to wait a little longer to dry. 

  6. Top with the garnish or you can mix them with your rice. Serve with yogurt, more coriander and mint. 

Recipe Notes

In measuring the rice and boiling water, I used the rice cooker cup. I also weighed both so I can give the accurate measurement.

Thanks a bunch for spending your precious time with me!

I am also sharing this at 

Happiness is Homemade | Snickerdoodle Create Bake Make | What’s for Dinner? | Mix it up Monday | Melt in your Mouth Monday | Dishing It & Digging It | Cook Blog Share | Tickle my Tastebuds Tuesday | Full Plate Thursday | Lou Lou Girls Fabulous Party |

Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

You May Also Like

Filipino Cheese Cupcakes with Ube
October 1, 2020
Silvanas
February 17, 2017
Chocolate Orange Cupcakes for the 2nd Blogiversary
April 24, 2015

21 Comments

Thanks for stopping by! I'd love to hear from you... :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error

Enjoy this blog? Please spread the word :)