Kheema Pulao

Tuesday, March 16, 2010


Kheema (Mutton/Chicken/Turkey) - 1 lb
Basmati Rice - 2 cups
Water - 3 cups
Onion - 1 big (chopped)
Green Chillies - 4
Ginger-Garlic Paste - 1 tbsp
Garam Masala (Any Store bought Curry Masala) - 2 tsp
Red Chilli Powder - as required
Salt as per taste
Cardamom - 2
Cloves - 4
Sajeera - 2 tsp
Cinnamon Stick - 2 1" sticks
Bay Leafs - 2
Star Anise - 1
Coriander leaves - handful


Heat oil in a pan, add cloves, cardamom, cinnamon stick, bay leafs, sajeera, star anise and fry for a min or so.

Add onions and green chillies, fry until onions turn transparent and add ginger-garlic paste and fry for 2 mins.

Add Kheema (washed and cleaned), red chilli powder, garam masala, salt. Close the lid and fry until the Kheema is well cooked.

Now add rice and fry for 2 mins and add water (Ratio 1:1 1/2) and mix well and check for salt.

Cook covered until the rice is done. Sprinkle chopped coriander leaves.

Yummyyyy Kheema Pulao is ready within less than an hour.

Serve hot with Raita or Kurma of your choice.


Aparna said...

Hi Priya, this is the first time I visted your bolg, it's so nice, I usually cook only kheema, not kheema pulao, next time I will try this, I really liked it.


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