KEEMA PULAO MINCED MEAT PILAF RECIPE
Keema Pulao is a flavorful Indian rice dish made with minced meat and aromatic spices. It is a complete meal on its own, combining the goodness of protein-rich meat and carbohydrates from rice. This recipe is a healthier version of Keema Pulao as it uses lean minced meat and minimal oil. The spices add a burst of flavor, making it a satisfying and delicious option for Indian weight loss diets.
INGREDIENTS
- 1 cup basmati rice
- 250 grams minced meat (chicken, lamb, or beef)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup chopped coriander leaves
- 2 tablespoons oil or ghee
- Salt to taste
- Water, as required
INSTRUCTIONS
Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Heat oil or ghee in a large pan or pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and mushy.
Add the minced meat to the pan and cook until it is browned and cooked through. Break up any lumps with a spoon while cooking.
Add the turmeric powder, red chili powder, and garam masala to the pan and mix well with the meat.
Add the soaked and drained basmati rice to the pan and sauté for a couple of minutes, ensuring that the rice is well coated with the spices.
Add water to the pan in a 1:2 ratio of rice to water. For 1 cup of rice, add 2 cups of water. Add salt to taste.
If using a pressure cooker, cover the cooker with the lid and cook on high heat until the first whistle. Then reduce the heat to low and cook for another 8-10 minutes. If using a regular pan, cover the pan with a tight-fitting lid and cook on low heat until the rice is cooked and the water is absorbed.
Once the rice is cooked, remove the pan from heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
Garnish the Keema Pulao with chopped coriander leaves.
TIPS
- You can use any type of minced meat such as chicken, lamb, or beef, based on your preference.
- Rinse the basmati rice thoroughly to remove excess starch and achieve fluffy grains.
- Soaking the rice helps in achieving separate and fluffy grains. Soak for at least 30 minutes before cooking.
- Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder and green chilies.
- Use a heavy-bottomed pan or pressure cooker to ensure even cooking of the rice.
- For added flavor, you can include whole spices like bay leaves, cinnamon, and cardamom while sautéing the onions.
- If using a pressure cooker, adjust the cooking time according to the instructions of your cooker and the desired texture of the rice.
- Serve the Keema Pulao hot with a side of raita (yogurt sauce) or cucumber salad.
- To make the dish more nutritious, you can add vegetables like peas, carrots, or bell peppers along with the minced meat.
- Leftover Keema Pulao can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a microwave or pan before serving.
- Enjoy the Keema Pulao as a satisfying main course dish or as a part of a balanced meal with a side of salad or yogurt.
NUTRITION VALUE
- Calories: 350-400
- Protein: 15-20 grams
- Carbohydrates: 40-50 grams
- Fat: 10-12 grams
- Fiber: 2-3 grams
