1 hour 15 mins

    This is a sort of lazy man’s biryani. Basically you cook the kheema masala first and then layer and cook the rice on top. It is very easy and it always a hit. Serve with raita.

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    Serves: 6 

    • ½ kg minced meat
    • 2 large onions, chopped fine
    • 1 tablespoon garlic paste
    • 1 tablespoon ginger paste
    • 2 tomatoes, chopped
    • 4 green chillis, slit in halves
    • 1 teaspoon turmeric (haldi) powder
    • 1 teaspoon garam masala
    • 1 teaspoon cumin (jeera) powder
    • Salt to taste
    • ½ cup frozen green peas (optional)
    • 3 cups basmati rice
    • 1 stick cinnamon (dalcini)
    • 1 black cardamom (badi elaichi)
    • 4 cloves (lavang)
    • 2 bay leaves (tejpatta)
    • 1 tablespoon ghee
    • ¼ cup oil
    • ¼ chopped coriander leaves

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Soak the basmati rice in water. Let sit for 30 minutes.
    2. Heat ¼ cup oil in a heavy bottomed pan large enough to hold the meat and rice. Add onions, ginger, and garlic. Fry till the onions are caramelized and golden brown. Add the turmeric powder, garam masala, and cumin powder. Fry for 30 seconds. Add the chopped tomatoes and cook till oil separates, about 10 minutes.
    3. Add the minced meat and salt. Cook the meat with the masala till meat is cooked, about 15 minutes. Add the frozen peas and mix.
    4. In a small frying pan, heat the ghee. Add the cinnamon, cardamom, bay leaves, and cloves. Fry till fragrant, 1 minute. Drain the basmati rice. Add the rice to the frying pan and fry for a few minutes till the rice smells nutty.
    5. Now add the rice (with whole spices) the kheema mixture. Do not stir. Add 5 cups water gently on top of the rice. Add salt to taste. Bring the rice to a boil for 2 minutes. Cover, lower heat to simmer, and cook till rice is done, 12 – 15 minutes. Turn off the gas and let the pulao sit for 20 minutes.
    6. Garnish with chopped coriander leaves and serve.

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