Guide to Prepare Keema Pulao / Keema Biryani in 24 Minutes at Home

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, keema pulao / keema biryani. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Keema biryani or keema pulao is a one-pot dish made up of spiced ground meat, long-grain basmati rice and aromatic spices. It's a weeknight favorite at our house as well as a dish we serve when we have last minute company. Great recipe for Keema Pulao / Keema Biryani.

Keema Pulao / Keema Biryani is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Keema Pulao / Keema Biryani is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have keema pulao / keema biryani using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Keema Pulao / Keema Biryani:

1. Take Keema / Minced meat
2. Get Rice Jeera Rice White Rice Biryani / / White
3. Take onions Medium (Minced)
4. Take Green Chillies (Chopped)
5. Make ready tomatoes Medium
6. Prepare Ginger paste
7. Take Garlic paste
8. Prepare Cardamom
9. Prepare Cloves
10. Take Cinnamon (1 inch size)
11. Prepare pepper Whole (crushed)
12. Take Cumin powder
13. Get masala Meat
14. Make ready Cooking oil
15. Make ready Ghee
16. Prepare Salt
17. Make ready Frozen vegetables (optional)
18. Prepare Coriander leaves chopped
19. Make ready Mint leaves (chopped)
20. Get Turmeric powder

Keema biryani , also known as keema pulao is essentially a one pot rice dish, worthy of special occasions, subtly spiced and made with minced lamb or mutton and fragrant basmati rice. Birista or crispy fried onions always brings a huge difference to any biryani dish, but here unlike the other biryani variants, handful of finely chopped cilantro. For making keema biryani, you need to cook the keema and rice separately, then bring them together and cook them on dum again for perfect results. For cooking the keema, I used an instant pot (affiliate link), and for the rice, a large, broad pot or vessel like a big dutch oven with a tight-fitting lid.

Instructions to make Keema Pulao / Keema Biryani:

1. Wash the rice and soak in water for about 20 min. Place a vessel with water and a little salt on stove and bring to boil. Drain the soaked rice and add to vessel and cook till just done. (Warning: Do not overcook!)
2. Add keema to another vessel with a bit of salt and wash lightly (removes germs and stuff). Drain the keema with help of a strainer and run it under running water and rinse lightly. Set aside.
3. In a non stick vessel, heat the cooking oil and ghee. Add the whole spices (cardamom, cinnamon, cloves) and leave for 10 sec to flavor the oil. Scrape it out of the vessel.
4. Add the ginger garlic paste and saute well. Once the raw smell of ginger garlic is gone, add the minced onions and chopped green chillies and saute till onions are transparent in color.
5. Add the keema (minced meat) to the pot and saute well. Add in a generous pinch of turmeric powder and mix well. Cook for 5 min with a lid on. The meat color should be browned well in contrast to its pinkish-red uncooked form.
6. Add in the masala powders and salt (Cumin powder and meat masala, I added a little bit of chilli powder at this stage, however, this is optional and maybe adjusted according to your spiciness level). Stir well.
7. Once the masala starts giving out oil (and you know it's cooked), add in the tomatoes and mix well. Cook again for 5 min with lid on till tomatoes turn mushy.
8. At this stage add the pre-cooked frozen vegetables and the mint and coriander leaves. Stir well.
9. Lower the flame, and add in the cooked rice to the keema mixture and mix well, so that the masala coats the rice real well. Cover and cook for additional 2 min. Turn off the heat.
10. Eat! :)Serve with your favorite chutney or raita or yoghurt. At our home this is usually served with a tomato chutney

You will lot of biryani varieties on my blog. Ranging from Ambur Mutton Biryani recipe-How to make Ambur Biryani, Mutton Keema Pulao recipe-Recipe for Mutton Mince Pulao and Pakistani Chicken Biryani Recipe-Chicken Biryani Pakistani Style among many others. When I can't think of what to cook on a lazy day and I have some boneless chicken or chicken keema resting in my fridge, I straight away. Also known as Keema or Queema, Kheema is a Urdu word for minced meat such as chicken, lamb, beef, etc. As ground meat cooks fairly quickly, different meats can be easily substituted in this Kheema Pulao or in other recipes that call for Kheema.

So that’s going to wrap this up for this special food keema pulao / keema biryani recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!