- Nov 22, 2020
- 2 min read

Keema Pulav

For the Keema Gravy

1.Beef/Mutton/Chicken Mince-300 gm

Onions-2

Cashews-6-8

Kismis-10-12

Deep fry the sliced onions till golden.Fry the cashews and kismis till golden.Set this aside.

2.Cardamom-3

Cloves-5

Cinnamon -1/2” piece

Fennel seeds-1/2 tsp

Pepper-6-8

Javithri-1 small piece

Grind this together in a mixie .

3.Ginger-1” piece

Garlic-5 large (Chinese ones)

Green chillies-5

Add to the ground masala and grind to a paste.Set this aside.

4.Onions-2 (medium)

Turmeric powder-1/2 tsp

Chilli powder-1 1/4 tsp

Tomato-1 medium

Yoghurt-2 tbsps

Salt to taste

Coriander leaves-1/2 cup

Mint leaves-1/2 cup

Oil-1 1/2 tbsps

Heat oil and sauté the chopped onion till glossy.Add the set aside ground masala paste to this and sauté,adding some water,till the raw smell vanishes.

Now add the turmeric and chilli powders and cook till oil separates.Add the chopped tomato and sauté till it’s mushy.Now add the minced beef/mutton/chicken and sauté for a minute.Cover it with a lid and cook on low heat till it’s cooked through.Add the salt,yoghurt and half of the browned onions to this and cook till all is well blended.(today I ground some coriander and mint leaves and added it to the yoghurt ).

Adjust seasonings.Add 3/4 th of the chopped coriander and mint leaves and stir in.Off the stove while the Keema mixture has some gravy in it and not completely dry.Meanwhile make the Carrot Pulav.

For the Carrot Pulav

5.Basmati Rice-1 1/2 cup

Cardamom-3

Cinnamon-4

Cloves-1/2”piece

Fennel seeds-a pinch

Star Anise-1

Bay leaf-1

Ghee-1 1/2 tbsps

Wash and soak the rice for 30 minutes.Heat ghee and add the whole masalas and sauté.Add the drained rice to this and fry for 2-3 minutes.

6.Carrot-1 big

Coconut milk-1 cup

Water-1 1/4 cup

Salt to taste

Add the chopped carrot,salt,coconut milk and water and cover and cook on low heat till the rice is cooked through.

7.Layering the Keema Pulav for Dum

In a nonstick pan spread half of the Keema Mixture as the first layer.Spread half of the Carrot Pulav as the second layer.Sprinkle some fried onions,cashews and kismis over it.Sprinkle some chopped coriander and mint leaves .

Repeat the layers with the remaining Keema and Pulav and top with the remaining chopped leaves and the fried onions,cashews and kismis .Add 1/2 tsp ghee on top and cover the pan with a tight lid.Place this pan on low heat for 10-15 minutes.Off the stove and open the lid after 10 minutes and serve the Keema Rice with some Raita and Pappadam.