Kheema Pulao Recipes

KHEEMA: INDIAN GROUND BEEF WITH PEAS

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.

KHEEMA PULAO

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.

SHEHENSHAHI PARSI KEEMA PULAO RECIPE

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.

KEEMA BIRYANI (KEEMA PULAO)

Steps:

• Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
• Press the sauté button, then add the oil to the pot. Allow the oil a minute to heat up, then add the whole spices to the pot and give them a stir. Once the spices begin to sizzle, add the ground meat, onions, garlic, ginger, Serrano pepper and cook until the meat is mostly browned.
• Add the ground spices, mix well, then add the tomatoes and cook for 5-6 minutes, or until they have softened.
• Dump the rice on top of the meat (do not mix) then pour water on top. Sprinkle half the cilantro and mint on top of the rice.
• Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
• Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
• Remove whole spices and sprinkle with remaining cilantro and mint.