Keema Pulao / Keema Biryani
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Keema Pulao / Keema Biryani

A flavorful and easy to cook dish with a huge yum factor, guaranteed to make you fall in love with it in the first bite. :)
You can do this dish with any sort of keema (minced meat) you would like - chicken, mutton or beef.
Frozen vegetables are optional. Without it the dish would taste just as well.
The one shown in the pic is done using minced beef.
P.S. I use a mix of sunflower oil and ghee to make this dish. However, if you are not the calorie conscious type you can use only ghee otherwise just stick to your normal cooking oil. (Although using a bit of ghee would go a long way in enhancing the flavor of the dish)

Abeer Abdul Aziz

Ingredients

4-serving
  1. 250 Grams Keema / Minced meat
  2. 250 Grams Rice Jeera Rice White Rice Biryani / / White
  3. 2 onions Medium (Minced)
  4. 3 Green Chillies (Chopped)
  5. 2 tomatoes Medium
  6. 1 Tablespoon Ginger paste
  7. 1 Tablespoon Garlic paste
  8. (crushed) 3 pods Cardamom
  9. 3 Cloves
  10. 1 Cinnamon (1 inch size)
  11. 5 pepper Whole (crushed)
  12. 1 Teaspoon Cumin powder
  13. 3 Tablespoons masala Meat
  14. 2 Tablespoons Cooking oil
  15. 1 Tablespoon Ghee
  16. To Taste Salt
  17. 1/2 Cup Frozen vegetables (optional)
  18. 1/2 Bunch Coriander leaves chopped
  19. 3 Sprigs Mint leaves (chopped)
  20. 1 Pinch Turmeric powder

Method

60 mins
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    Wash the rice and soak in water for about 20 min. Place a vessel with water and a little salt on stove and bring to boil. Drain the soaked rice and add to vessel and cook till just done. (Warning: Do not overcook!)

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    Add keema to another vessel with a bit of salt and wash lightly (removes germs and stuff). Drain the keema with help of a strainer and run it under running water and rinse lightly. Set aside.

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    In a non stick vessel, heat the cooking oil and ghee. Add the whole spices (cardamom, cinnamon, cloves) and leave for 10 sec to flavor the oil. Scrape it out of the vessel.

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    Add the ginger garlic paste and saute well. Once the raw smell of ginger garlic is gone, add the minced onions and chopped green chillies and saute till onions are transparent in color.

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    Add the keema (minced meat) to the pot and saute well. Add in a generous pinch of turmeric powder and mix well. Cook for 5 min with a lid on. The meat color should be browned well in contrast to its pinkish-red uncooked form.

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    Add in the masala powders and salt (Cumin powder and meat masala, I added a little bit of chilli powder at this stage, however, this is optional and maybe adjusted according to your spiciness level). Stir well.

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    Once the masala starts giving out oil (and you know it's cooked), add in the tomatoes and mix well. Cook again for 5 min with lid on till tomatoes turn mushy.

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    At this stage add the pre-cooked frozen vegetables and the mint and coriander leaves. Stir well.

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    Lower the flame, and add in the cooked rice to the keema mixture and mix well, so that the masala coats the rice real well. Cover and cook for additional 2 min. Turn off the heat.

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    Eat! :)Serve with your favorite chutney or raita or yoghurt. At our home this is usually served with a tomato chutney

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