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Kheema Pulau


1.     Mutton kheema-1kg
2.     Onion -100 gm
3.     Oil/ghee - 200 gm
4.     Basmati rice-1kg
5.     Salt-2 tsp for meat & 2 1/2 tsp for rice
6.     Red chilli powder-1 tsp
7.     Green chillies-15 (paste)
8.     Garlic & Ginger paste- 2 tsp
9.     Turmeric powder- 1/4 tsp
10.   Curd-200 gm
11.   Malai / Cream-200 gm
12.    Lemon-2
13.   Cinnamon- 3( 3 inch each)
14. Shazira powder- 1 tsp
15.    Elaichi powder- 1 tsp
16.   Cloves -8
17.  Milk- 300 ml
18.   Corriander- 4
19. Mint- 2
  • Fry onion in oil till it is golden brown and remove it from oil and mash. Keep the remaining oil aside.
  • Wash rice and keep it in water for 2 hrs.
  •  Wash kheema and add salt, red chilli, green chilli, garlic ginger, turmeric, onion,curd, malai, lemon, cinnamon, cloves, shazira- elaichi, corriander, mint and mix this well with your hands and keep it for marination for minimum of 2 hrs or upto 10- 15 hours in refrigerator.
  • Then keep 5 ltrs water on stove and add 2 1/2 tsp salt and bring it to boil then add the rice which was kept in water after draining the water. Now leave it on stove untill the rice is half cooked. Then drain the water.
  •  Now spread the rice on marinated kheema then pour the oil which was kept aside after frying onion. Also pour milk.
  •  Now wrap thick cotton cloth on lid of the vessel then cover the vessel with it and also keep 10 kg weight over it.
  • Keep the vessel on high flame for 5 mins then on lowest flame for 20- 25 mins.
  • Put off the stove. Your kheema pulau is ready.


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