Kheema Pulao Recipe

Mutton (minced) 200 gms.
Basmati Rice 1 1/2 cups
Oil 2 tbsps.
Garam Masala Whole a little
Peppercorns 8-10
Cumin Seeds 1 tsp.
Garlic (chopped) 2 tsps.
Onions (chopped) 1/2 cup
Green Chillies (chopped) 2 tsps.
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Red Chilli Powder 1 tsp.
Tomatoes (chopped) 1 cup
Mint Leaves (chopped) 15-20
Coriander Leaves (chopped) 2 tbsps.
Salt to taste
Garam Masala Powder 1 tsp.
How to make dum ka murgh:
  • Pick and clean basmati rice. Soak for 30 minutes. Drain and leave aside.
  • Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Sauté well.
  • Add mutton mince and cook on high heat for a few minutes.
  • Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, 3 1/2 cups of hot water, chopped mint leaves, chopped coriander leaves, salt and soaked basmati rice. Mix lightly.
  • Add garam masala powder. Allow rice to cook over a high heat.
  • Cover the pan and further cook on low heat for 10-12 minutes.
  • Serve hot.

| August 10th, 2011 | Posted in Hyderabadi, Kheema Pulao |

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