Kheema Pulao

Ingredients

• 3 tbsp oil or ghee (for cooking)
• whole spices (bay leaf, cinnamon stick, cloves, cardamom, and black peppercorns)
• 2 onion (finely sliced)
• 1 tbsp ginger-garlic paste
• 2 green chilies (slit)
• 500 g minced meat (kheema) (mutton or chicken)
• 2 tomatoes (chopped)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 0.5 tsp garam masala
• 2 cup basmati rice (soaked for 30 minutes)
• 3.5 cup water (hot water)
• fresh coriander (chopped, for garnish)
• salt (to taste)

Steps

1. 1

   Heat oil or ghee in a heavy-bottomed pot or pressure cooker. Add the whole spices and sauté until fragrant.

2. 2

   Add the sliced onions and sauté until golden brown.

3. 3

   Stir in the ginger-garlic paste and green chilies, cooking for 1-2 minutes until the raw smell disappears.

4. 4

   Add the minced meat and cook over medium-high heat until it changes color and browns slightly.

5. 5

   Add the chopped tomatoes, turmeric, red chili powder, coriander powder, garam masala, and salt. Cook until the tomatoes are soft and oil begins to separate from the masala.

6. 6

   Add the soaked and drained basmati rice to the pot. Gently stir to coat the rice with the meat mixture.

7. 7

   Pour in the hot water. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and cook for 12-15 minutes or until the rice is fluffy and water is absorbed.

8. 8

   Remove from heat and let it rest for 5-10 minutes before fluffing with a fork. Garnish with fresh coriander before serving.

Notes

Serve hot with a side of raita (yogurt dip) or a fresh kachumber salad. Ensure the rice is soaked beforehand to achieve the best texture.

Nutrition per serving

• main
• dinner
• one-pot
• meat
• rice
• gluten-free
• comfort food