Shehenshahi Parsi Keema Pulao Recipe by Archana’s Kitchen

Audria Easterly
  • To start off creating the Shehenshahi Parsi Keema Pulao recipe, wash keema nicely beneath working h2o and obtain in a bowl and keep apart.

  • Wash and soak rice in h2o for 40 to 45 minutes in advance of cooking.

  • Warmth oil in a wok or a thick bottomed biryani handi and increase whole spices which include cloves, full black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon adhere, star anise and hold out till they crackle.

  • Now include ginger garlic paste and saute for a although. Increase in the chopped onions and fry till they are golden in color.

  • Incorporate in the mutton keema and combine well. Cook dinner on superior flames for a whilst till the dampness from the keema evaporates.

  • At the time the keema starts off to appear dry, increase in whisked curd and blend properly.

  • Year with salt, stir and cook with lid shut until the minced meat is cooked effectively. The keema will glance watery consequently no have to have to incorporate any excess water.

  • After the keema appears cooked and mutton is tender, insert in crimson chilli powder, inexperienced chillies, coriander powder and combine nicely.

  • Fry all the things with each other till oil begins leaving from sides. Continue to keep the regularity of keema semi dry and flip off the fuel.

  • In a individual thick bottomed handi, warmth h2o double the amount of rice and insert salt and lemon juice to it.

  • The moment the drinking water commences obtaining scorching, increase soaked rice and cook until its 95% cooked.

  • Convert off the gasoline and strain the rice and acquire them on a wide tray. Spread the rice and let it to great. Never blend the rice else the grains may break.

  • Once the rice are warm, layer them in excess of the cooked keema and incorporate pure ghee all in excess of.

  • Garnish with inexperienced chilies, coriander, mint, boiled eggs, fried cashews and raisins, fried onions and saffron soaked milk for colour.

  • Deal with the handi with a foil and seal from sides. Place on a major lid and hold the pulao on dum for another 15 to 20 minutes.

  • Serve Shehenshahi Parsi Keema Pulao alongside with Burani Raita and a roasted papad for weekend night time dinners or you can also serve this for your house functions.

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