Keema Pulao

“Ma, what we’re going to eat on today’s lunch?” One question my 8 yr. old asks every day with a lot of expectations that her mom might make something special for her. But cooking becomes a pathetic task during the hot, humid summer days. I usually start early, so that I can finish all the cooking and other chores before 11 am. But that doesn’t happen on shoot days, then I enter the kitchen after 11, and slowly it becomes unbearable due to the sweat and heat. One pot meals come to rescue in those days, and rice cooked with chicken, mutton is far more welcoming to the family than Soyabean Pulao or Dalia Khichdi. I’m cooking this Keema Pulao for years now. This was the main course dish I cooked for the German Students while doing a workshop on Indian Spices at Carmel Convent School. The meal was a hit between the students, and I felt so satisfied about it. I wanted to document the recipe here on my blog for quite a long time, finally happy to do it. The pulao itself is very easy to cook, and gives you one plate of filling, aromatic, delicious meal which you can devour on its own. I hope you’ll enjoy cooking it for your family and friends, don’t forget to share your experience with me. 🙂

Keema Pulao

Serves: 4

Ingredients

For preparing the Keema 

• Mutton Keema/Minced Mutton- 250g (read note)
• Potato- 1 (large)
• Onion- 2 (medium sized)
• Ginger paste- 1 tsp
• Garlic paste- 1½ tsp
• Green cardamom-4 (roughly crushed)
• Cinnamon-1″ (3 pieces)
• Cloves-4
• Black peppercorns- ½ tsp (roughly crushed)
• Coriander powder- 1 tsp
• Turmeric powder- ½ tsp
• Kashmiri mirch powder- ½ tsp
• Green chillies- 2 (chopped)
• Salt to taste
• Oil- ¼ cup
• Nutmeg powder- 1 small pinch
• Black pepper powder- ¼ tsp
• Garam masala powder- ¼ tsp

For the Rice

• Basmati Rice- 350g
• Ghee/Clarified butter- 4 tbsp
• Green cardamom-4 (roughly crushed)
• Cinnamon-1″ (3 pieces)
• Cloves-4
• Powdered mace (javitri) – ¼ tsp
• Cumin seeds- ½ tsp
• Garam masala powder- ¼ tsp
• Bay leaves- 2
• Salt to taste
• Rose water- 1 tsp

Method

In a cooker add mutton keema, black pepper powder, and ½ tsp salt. Adjust water to level the mutton. Close the cooker lid and take off the flame after 4 whistles. Open the lid after the pressure has reduced.

Peel the potato and cut into cubes, wash and keep aside.

Heat oil in a deep frying pan/kadai. Fry the potatoes on medium heat until golden, remove and keep aside.
In the remaining oil temper with green cardamom, cinnamon, cloves and black peppercorns. Add chopped onions and sauté until light brown in colour. Add ginger-garlic paste, coriander powder, kashmiri mirch powder and turmeric powder. Mix and fry on medium heat until the masala starts leaving the oil (1-minute max). Now add boiled mutton keema, nutmeg powder, potato cubes, salt and green chillies. Mix well, cover and cook on low heat until the raw smell of masala goes (20 minutes max). Add garam masala powder, mix well. Turn off the heat and keep aside. The keema for pulao should be on a drier side.

Cook the rice with salt and plenty of water. Heat ghee in a nonstick pan, temper with green cardamom, cinnamon, cumin seeds, cloves and bay leaves. Add boiled rice, garam masala powder, powdered mace and rose water. Mix well, next to add the keema. Give it a good mix with rice, cook on low heat for 10 minutes, and stir in between.

Your Keema Pulao is ready, serve hot with raita and salad on the side.

Note:

• This pulao can be made with Chicken Keema also, but then you don’t need to pressure cook the keema.
• For a vegetarian version make it with Soya Granules.