Скачать или смотреть Kheema Lovers Unite For This Super Easy Pulao Recipe! | Kheema Pulao | Chef Nehal Karkera

Kheema Lovers Unite For This Super Easy Pulao Recipe! | Kheema Pulao | Chef Nehal Karkera

Discover the secret to making the most mouth-watering Kheema Pulao with this super easy recipe! If you're a Kheema lover, you're in for a treat by cooking this popular Indian dish. This Kheema Pulao recipe is a game-changer for those who thought cooking rice with mince was a complicated task. With these simple and easy-to-follow instructions, you'll be able to whip up a delicious Mutton Keema Pulao in no time. This Keema Pulao recipe is a must-try for anyone who loves a good Keema and Pulao combination. So, what are you waiting for? Watch this video and learn how to make the perfect Keema Pulao, just like me. Enjoy!

Kheema Pulao Recipe

Ingredients:

500 g mutton mince (kheema)

1 ½ cups basmati rice (washed and soaked for 20–30 minutes)

3 medium-sized onions, thinly sliced

2 tablespoons ginger-garlic-green chili paste (crush 2–3 green chilies with the paste)

2 tomatoes, finely chopped

3–4 slit green chilies

7–8 black peppercorns

2 green cardamom pods

2–3 cloves

1 small cinnamon stick

1 teaspoon cumin seeds

1 teaspoon Kashmiri chili powder

½ teaspoon crushed black pepper powder

1 teaspoon garam masala

3 cups water

Salt to taste

A handful of mint leaves, chopped

A handful of coriander leaves, chopped

Fried onions (for garnish)


Instructions:

1. Prepare the Base:

Heat oil in a kadhai or heavy-bottomed pan.

Sauté the sliced onions with a pinch of salt until golden brown.



2. Add Whole Spices:

Add black peppercorns, cardamom, cloves, cinnamon, and cumin seeds. Sauté until aromatic.



3. Cook the Kheema:

Add mutton mince and season with salt. Cook until most of the water evaporates and the mince starts to brown.



4. Incorporate the Paste and Tomatoes:

Add ginger-garlic-green chili paste and tomatoes. Cook until the tomatoes are soft.



5. Add the Spices:

Stir in Kashmiri chili powder, crushed black pepper powder, and garam masala. Fry for 2–3 minutes.



6. Add Rice and Cook:

Mix in the soaked rice. Pour in 3 cups of water and cook until absorbed.

Add mint leaves, coriander, and green chilies. Cook until the rice is done.



7. Rest and Garnish:

Let the pulao rest with the lid on for 5 minutes.

Garnish with fried onions, mint, and coriander before serving.




Serving Suggestions: Serve hot with raita, pickle, or a simple cucumber-onion salad.