North India

Keema pulao

Name: Keema pulao
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 300 g keema minced mutton (goat mince, ground goat); 1 1/4 cups soaked 20 minutes basmati rice; 2 medium sliced onion; 1 chopped tomato; 1/4 cup curd (plain yogurt, natural yoghurt); 1 tbsp ginger garlic paste; Whole spices, bay leaf, cloves, cardamom, cinnamon; 1/2 cup green peas; 1 slit green chilli; a handful mint leaves; 3/4 tsp garam masala; 3/4 tsp red chilli powder (indian red chili powder); 1 tbsp ghee; 1 1/2 tbsp cooking oil (vegetable oil); 1 1/2 tsp salt; 2 1/3 cups water

Spiced mutton mince and basmati in one cooker. Biryani mood, pulao effort.

45 minTime

22 gProtein each

mediumSpice

Mince and rice2 chapters · 1 min read

Make it your way

Grandma's wayMutton keema and basmati in one pot.

The original

491kcalsame

22 gproteinsame

4 gfibresame

45minutessame

Keema pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)300 g keema

Basmati rice1¼ cups, soaked 20 minutes

Onion2 medium, sliced

Tomato1, chopped

Curd (plain yogurt, natural yoghurt)¼ cup

Ginger garlic paste1 tbsp

Whole spicesbay leaf, cloves, cardamom, cinnamon

Green peas½ cup

Green chilli1, slit

Mint leavesa handful

Garam masala¾ tsp

Red chilli powder (indian red chili powder)¾ tsp

Ghee1 tbsp

Cooking oil (vegetable oil)1½ tbsp

Salt1½ tsp

Water2⅓ cups

Method

4 steps

1Heat oil and ghee in the cooker, fry whole spices, then onion till golden.
2Add ginger garlic paste and keema. Cook on high, breaking it up, till it browns and no pink remains.
3Add tomato, curd, chilli powder, garam masala and peas. Cook 5 minutes.
4Add rice, mint, chilli, salt and water. Pressure cook for 1 whistle on medium. Let the pressure release naturally.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Keema pulao

Spiced mutton mince and basmati in one cooker. Biryani mood, pulao effort.

45 minTime

22 gProtein each

mediumSpice

Mince and rice2 chapters · 1 min read

Make it your way

Grandma's wayMutton keema and basmati in one pot.

The original

491kcalsame

22 gproteinsame

4 gfibresame

45minutessame

Keema pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)300 g keema

Basmati rice1¼ cups, soaked 20 minutes

Onion2 medium, sliced

Tomato1, chopped

Curd (plain yogurt, natural yoghurt)¼ cup

Ginger garlic paste1 tbsp

Whole spicesbay leaf, cloves, cardamom, cinnamon

Green peas½ cup

Green chilli1, slit

Mint leavesa handful

Garam masala¾ tsp

Red chilli powder (indian red chili powder)¾ tsp

Ghee1 tbsp

Cooking oil (vegetable oil)1½ tbsp

Salt1½ tsp

Water2⅓ cups

Method

4 steps

1Heat oil and ghee in the cooker, fry whole spices, then onion till golden.
2Add ginger garlic paste and keema. Cook on high, breaking it up, till it browns and no pink remains.
3Add tomato, curd, chilli powder, garam masala and peas. Cook 5 minutes.
4Add rice, mint, chilli, salt and water. Pressure cook for 1 whistle on medium. Let the pressure release naturally.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Keema pulao

Make it your way

Ingredients

Method

Keema pulao

Make it your way

Ingredients

Method

Make it a meal