Kheema Pulao Recipes

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KHEEMA: INDIAN GROUND BEEF WITH PEAS



Kheema: Indian Ground Beef with Peas image

Provided by Aarti Sequeira

Time 25m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons canola oil
1 medium onion, finely diced
4 cloves garlic, minced
One 1-inch thumb fresh ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, optional
1 pound ground beef
2 medium tomatoes, chopped
Kosher salt and freshly ground black pepper
1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
2 teaspoons malt vinegar or apple cider vinegar
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
4 chapatis or pitas, warmed
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
  • Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
  • Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

SHEHENSHAHI PARSI KEEMA PULAO RECIPE



Shehenshahi Parsi Keema Pulao Recipe image

Parsi Cuisine is a mix of vegetarian and non vegetarian food that is influenced by Gujarati and Iranian Cuisine. Parsi food is undoubtedly a meat lovers paradise. Shehenshahi Keema Pulao is one of the many amazing delicacies that belong to this Parsi Food Community and brings out some authentic flavours that are inspired by Persia. Slow cooked Mutton mince is layered with basmati long grain rice and garnished with dry fruits, saffron and eggs brings out some amazing texture and flavour to the dish. Typically served with a curry or raita is a one pot meal that is no less than our very favourite biryani and is an amazing serving option when you have some special guests at home for dinner. Serve Shehenshahi Parsi Kheema Pulao along with Burani Raita and a roasted Papad for weekend night dinners or you can also serve this for your house parties. If you like this recipe, you can also try other Pulao Recipes such as Kashmiri Pulao Recipe Egg Pulao Recipe Chana Pulao Recipe

Provided by Shaheen Ali

Time 1h25m

Yield Makes: 4 Servings

Number Of Ingredients 29

2 cups Basmati rice
250 grams Mutton , minced
2 Onions , finely chopped
2 tablespoons Ginger , paste/grated
2 tablespoons Garlic , crushed
4 Green Chillies
2 tablespoons Curd (Dahi / Yogurt) , (sour curd is preferred)
1 tablespoon Oil
2 tablespoons Ghee
Salt , to taste
2 tablespoons Coriander Powder (Dhania)
1 teaspoon Red Chilli powder
4 Cloves (Laung)
4 Whole Black Peppercorns
2 Bay leaves (tej patta)
1/2 teaspoon Ajwain (Carom seeds) , (Shahi jeera)
2 Cardamom (Elaichi) Pods/Seeds
2 Black cardamom (Badi Elaichi)
1/2 inch Cinnamon Stick (Dalchini)
2 Star anise
2 Green Chillies
1/2 cup Mint Leaves (Pudina)
1/2 cup Coriander (Dhania) Leaves
6 Cashew nuts , toasted/fried in ghee
6 Sultana Raisins , toasted/fried in ghee
1 teaspoon Lemon juice
2 tablespoons Saffron strands , soaked in milk
3 Whole Eggs , boiled and cut into half
1/2 cup Onions , thinly sliced and fried

Steps:

  • To begin making the Shehenshahi Parsi Keema Pulao recipe, wash keema nicely under running water and collect in a bowl and keep aside.
  • Wash and soak rice in water for 40 to 45 minutes before cooking.
  • Heat oil in a wok or a thick bottomed biryani handi and add whole spices including cloves, whole black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait till they crackle.
  • Now add ginger garlic paste and saute for a while. Add in the chopped onions and fry till they are golden in colour.
  • Add in the mutton keema and mix well. Cook on high flames for a while till the moisture from the keema evaporates.
  • Once the keema starts to look dry, add in whisked curd and mix well.
  • Season with salt, stir and cook with lid closed till the minced meat is cooked properly. The keema will look watery hence no need to add any extra water.
  • Once the keema looks cooked and mutton is tender, add in red chilli powder, green chillies, coriander powder and mix well.
  • Fry everything together till oil starts leaving from sides. Keep the consistency of keema semi dry and turn off the gas.
  • In a separate thick bottomed handi, heat water double the quantity of rice and add salt and lemon juice to it.
  • Once the water starts getting hot, add soaked rice and cook till its 95% cooked.
  • Turn off the gas and strain the rice and collect them on a wide tray. Spread the rice and allow it to cool. Don't mix the rice else the grains may break.
  • Once the rice are warm, layer them over the cooked keema and add pure ghee all over.
  • Garnish with green chilies, coriander, mint, boiled eggs, fried cashews and raisins, fried onions and saffron soaked milk for color.
  • Cover the handi with a foil and seal from sides. Put on a heavy lid and keep the pulao on dum for another 15 to 20 minutes.
  • Serve Shehenshahi Parsi Keema Pulao along with Burani Raita and a roasted papad for weekend night dinners or you can also serve this for your house parties.

KHEEMA PULAO



Kheema Pulao image

This is a sort of lazy man's biryani. Basically you cook the kheema masala first and then layer and cook the rice on top. It is very easy and it always a hit. Serve with raita.

Provided by SUSMITA

Categories     Indian Recipes

Time 1h15m

Yield 6

Number Of Ingredients 20

3 cups basmati rice
¼ cup cooking oil
2 large onions, minced
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cumin
2 tomatoes, chopped
1 pound ground beef
salt to taste
½ cup frozen green peas
4 green chile peppers, halved lengthwise
1 tablespoon ghee (clarified butter)
1 cinnamon stick
1 black cardamom pod
2 bay leaves
4 whole cloves
5 cups water
¼ cup chopped fresh cilantro

Steps:

  • Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
  • Heat the oil in a large pan with a heavy bottom; fry the onion, garlic paste and, ginger paste in the hot oil until the onions are caramelized and golden brown, about 10 minutes. Stir the turmeric, garam masala, and cumin into the mixture; allow to cook together for 30 seconds. Add the tomatoes and cook until the oil separates, about 10 minutes. Crumble the ground beef into the tomato mixture; season with salt and cook until the beef is no longer pink, about 15 minutes. Mix the frozen peas and the green chile peppers into the beef.
  • Heat the ghee in a large skillet over medium heat. Cook the cinnamon stick, cardamom pod, bay leaves, and cloves in the ghee until fragrant, about 1 minute. Add the rice to the spice mixture; cook until the rice smells nutty, 1 to 2 minutes more. Spread the rice with the spices over the beef mixture, but do not stir. Gently pour the water over the rice and season with salt; bring the mixture to a boil for 2 minutes. Cover, reduce heat to low, and continue cooking until the rice is tender, 12 to 15 minutes. Remove from heat completely and allow to sit covered another 20 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 635.8 calories, Carbohydrate 87.9 g, Cholesterol 51.4 mg, Fat 21.8 g, Fiber 4.1 g, Protein 22.4 g, SaturatedFat 6.7 g, Sodium 160.2 mg, Sugar 5.7 g

KHEEMA PULAO



Kheema Pulao image

This is a sort of lazy man's biryani. Basically you cook the kheema masala first and then layer and cook the rice on top. It is very easy and it always a hit. Serve with raita.

Provided by SUSMITA

Categories     Indian Recipes

Time 1h15m

Yield 6

Number Of Ingredients 20

3 cups basmati rice
¼ cup cooking oil
2 large onions, minced
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cumin
2 tomatoes, chopped
1 pound ground beef
salt to taste
½ cup frozen green peas
4 green chile peppers, halved lengthwise
1 tablespoon ghee (clarified butter)
1 cinnamon stick
1 black cardamom pod
2 bay leaves
4 whole cloves
5 cups water
¼ cup chopped fresh cilantro

Steps:

  • Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
  • Heat the oil in a large pan with a heavy bottom; fry the onion, garlic paste and, ginger paste in the hot oil until the onions are caramelized and golden brown, about 10 minutes. Stir the turmeric, garam masala, and cumin into the mixture; allow to cook together for 30 seconds. Add the tomatoes and cook until the oil separates, about 10 minutes. Crumble the ground beef into the tomato mixture; season with salt and cook until the beef is no longer pink, about 15 minutes. Mix the frozen peas and the green chile peppers into the beef.
  • Heat the ghee in a large skillet over medium heat. Cook the cinnamon stick, cardamom pod, bay leaves, and cloves in the ghee until fragrant, about 1 minute. Add the rice to the spice mixture; cook until the rice smells nutty, 1 to 2 minutes more. Spread the rice with the spices over the beef mixture, but do not stir. Gently pour the water over the rice and season with salt; bring the mixture to a boil for 2 minutes. Cover, reduce heat to low, and continue cooking until the rice is tender, 12 to 15 minutes. Remove from heat completely and allow to sit covered another 20 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 635.8 calories, Carbohydrate 87.9 g, Cholesterol 51.4 mg, Fat 21.8 g, Fiber 4.1 g, Protein 22.4 g, SaturatedFat 6.7 g, Sodium 160.2 mg, Sugar 5.7 g

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