Food always tastes better when it is shared. Yes! I strongly believe this. Having seen and experiencing throughout my growing years, with guest coming home either for lunch or dinner, so this was a part of me.
Cooking Biryani or pulao for me was more of experimenting along with my elder brother. This was during our university days in our tiny apartment where we used to live together in Bangalore. I still cherish those memories, rather one of the best times of my life. Friends living in hostel used to come over to relish some of our so termed exotic food. What an amazing time it used to be… huh!
Rice is such a comfort food that when it’s aroma gets blended with exotic spices and meat promises you that royal nawabi treat. Today’s rice main dish is probably my favorite of all because there’s always some meat available till the last bite.
This is an easy classy version of your regular pilaf. To cook a good pulao( pilaf) one needs a good understanding of spices. With using of minimum but the right spices one can make the most exotic pulao or Biryani. If you are Biryani love you will definitely love Malabar Biryani.
But, here I am talking about Kheema pulao.
All you need to do is, cook the lamb or mutton Kheema with onions, ginger, garlic, chilies, herbs and spices. Once the masala releases aroma, rice is added and sautéed for a while, then add the water, cover and let it cook on a low flame till the rice is done.
To give some extra flavor, I added a few lamb kofta balls reserved for my kofta curry and kept at dum( covered completely and allowing to cook on lowest heat) covered with an aluminum foil for a few minutes.
Prep time 10 mins Cook time 25 mins Total time 45mins
- 400 gm minced mutton/Lamb
- 300 gm rice (around 1/12 cup)
- Whole spices, 3-4 cloves, 3-4 cardamom 1 bay leaf
- 2 chopped onions
- 1-2 tbsp finely minced ginger and garlic
- Handful chopped coriander and mint.
- 1-2 green chilies,
- 1/2 tsp pepper powder
- 1 1/2 inch ginger
- 2 tsp cumin powder,
- 2 tsp coriander powder, 1 tsp chili powder
- 1-2 tsp meat masala 1 -2 tsp garam masala
- 1 tsp National pulao masala
- 2 tbsp oil 1 tbsp ghee
- 2 1/2 cups water
- Heat oil in a heavy bottom pan, add the whole spices. Add the onions and fry until translucent. Now add the ginger, garlic and fry for a minute.
- Add the minced mutton or lamb and cook for 3-4 minutes. Now add the spice powders along with salt and a little water( if required) and let cook for another 2-3 minutes stirring occasionally on low to medium heat.
- Throw in the sliced green chilies, coriander, mint leaves and mix it properly. Finally add the washed rice to it and sauté for 2 minutes.
- Finally add the water, adjust your salt and cover with a lid and let it cook on a low heat until your rice is done. Once done, add ghee, the kofta balls, then first cover with an aluminum foil, then with the lid. Allow to rest for a 3-4 minutes on lowest possible heat.
Enjoy your Kheema pulao with some yogurt raita. Try it out soon and don’t forget to leave a message.