Keema Pulav recipe how to make Keema Pulav at home
Keema Pulav recipe how to make Keema Pulav at home
Keema pulav is special recipe of this Ramzan season. In this season every Muslim spent their time during pasting on full day light hours from sun rise to sun set. Ramzan is one of the most celebrated and holiest of Islamic month. In the whole world every Muslim follows this festival and does fasting very sincerely and faith fully. So, here I told you how to prepare this special recipe. Keema is a minced mutton. This is a healthy and tasty recipe. Any one can eat this recipe.
Keema Pulav Ingredients
- Keema – 250 grams
- Basmati rice – 2 cups
- Sliced onions – 2
- Chopped green chillies – 3
- Ginger garlic paste – 2 tbsp
- Chopped ginger – 1 tbsp
- Cloves – 6
- Cardamom – 3
- Cinnamon stick – 1 inch piece
- Shah jeera – 1 tbsp
- Black pepper corns – 6
- Red chilli powder – 2 tbsp
- Garam masala – 2 tbsp
- Bay leaves – 2
- Oil – 4 tbsp
- Turmeric powder – 1 tbsp
- Mint leaves – 1 cup
- Chopped coriander leaves
- Lemon juice – 2 tbsp
- Salt to taste
Keema Pulav Preparation
Step 1
Wash the basmati rice with water and soak the rice for minimum 10 minutes.
Step 2
Heat oil in a deep bowl and add shah jeera, cardamom cloves, pepper corns, cinnamon sticks and bay leaves. Fry them for minimum one minute add sliced onions, chopped green chillies and ginger garlic paste sauté them for 2 minutes till the onions are golden colour. Now add the minced mutton or keema and cook on high flame for 5 minutes till all the masala flavours are absorbed by keema.
Heat oil in a deep bowl and add shah jeera, cardamom cloves, pepper corns, cinnamon sticks and bay leaves. Fry them for minimum one minute add sliced onions, chopped green chillies and ginger garlic paste sauté them for 2 minutes till the onions are golden colour. Now add the minced mutton or keema and cook on high flame for 5 minutes till all the masala flavours are absorbed by keema.
Step 3
Put the turmeric powder, red chilli powder and chopped tomatoes cook the content for 2 minutes. Add the basmati rice with out water and saute for 2 minutes. Add 4 cups of hot water and mix the content add mint leaves and some chopped coriander leaves, salt to taste and garam masala powder stir the whole content and cover the bowl with a lid and bring them to a boil.
Step 4
After boiling keep the flame on low and cook the content till the keema and rice are perfectly cooked. Finally serve the keema pulav in a serving bowl and garnish it with some coriander leaves, sliced onions and little bit of lemon juice. Have it and enjoy.
