Keema Pulao
Serves 4-5
9” round, 3” deep dish with cover
200 gms (1 cup) keema (minced chicken or mutton)
1 cup Basmati rice
4 tbsp pure ghee
5 leung (cloves)
4 chhoti illaichi (green cardamoms)- broken
1 tbsp ginger paste
1” piece dalchini (cinnamon)
1 tej patta (bay leaf)
1 medium onion – sliced thinly
1 tsp red chilli powder
1 tsp salt
1 tsp garam masala
1.Wash and soak rice for 1 hour.
2.In the dish, mix ghee, laung, dalchini, bay leaf, cardamoms and onion.
3.Micro high uncovered 4 minutes.
4.Add keema and all other spices except rice. Micro high covered 3 minutes.
5.Add rice and 1 ½ cups water.
6.Mix well. Micro high covered 12 minutes
7.Let stand 2-3 minutes, Fluff up the rice with a fork. Serve hot.
9” round, 3” deep dish with cover
200 gms (1 cup) keema (minced chicken or mutton)
1 cup Basmati rice
4 tbsp pure ghee
5 leung (cloves)
4 chhoti illaichi (green cardamoms)- broken
1 tbsp ginger paste
1” piece dalchini (cinnamon)
1 tej patta (bay leaf)
1 medium onion – sliced thinly
1 tsp red chilli powder
1 tsp salt
1 tsp garam masala
1.Wash and soak rice for 1 hour.
2.In the dish, mix ghee, laung, dalchini, bay leaf, cardamoms and onion.
3.Micro high uncovered 4 minutes.
4.Add keema and all other spices except rice. Micro high covered 3 minutes.
5.Add rice and 1 ½ cups water.
6.Mix well. Micro high covered 12 minutes
7.Let stand 2-3 minutes, Fluff up the rice with a fork. Serve hot.
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