Shehenshahi Parsi Keema Pulao Recipe by Archana’s Kitchen

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  • To start off creating the Shehenshahi Parsi Keema Pulao recipe, clean keema properly beneath working h2o and gather in a bowl and hold aside.

  • Clean and soak rice in water for 40 to 45 minutes in advance of cooking.

  • Warmth oil in a wok or a thick bottomed biryani handi and include total spices which include cloves, total black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait until they crackle.

  • Now increase ginger garlic paste and saute for a whilst. Incorporate in the chopped onions and fry till they are golden in color.

  • Insert in the mutton keema and mix effectively. Cook dinner on significant flames for a when until the moisture from the keema evaporates.

  • At the time the keema begins to appear dry, incorporate in whisked curd and blend perfectly.

  • Year with salt, stir and prepare dinner with lid closed till the minced meat is cooked correctly. The keema will look watery that’s why no require to increase any excess h2o.

  • At the time the keema seems to be cooked and mutton is tender, incorporate in red chilli powder, environmentally friendly chillies, coriander powder and combine very well.

  • Fry almost everything alongside one another until oil begins leaving from sides. Preserve the consistency of keema semi dry and flip off the gas.

  • In a separate thick bottomed handi, warmth water double the quantity of rice and add salt and lemon juice to it.

  • When the water begins finding very hot, increase soaked rice and prepare dinner till its 95% cooked.

  • Turn off the fuel and pressure the rice and acquire them on a vast tray. Unfold the rice and permit it to interesting. Will not combine the rice else the grains may possibly split.

  • As soon as the rice are warm, layer them over the cooked keema and incorporate pure ghee all around.

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

  • Deal with the handi with a foil and seal from sides. Put on a significant lid and preserve the pulao on dum for yet another 15 to 20 minutes.

  • Provide Shehenshahi Parsi Keema Pulao along with Burani Raita and a roasted papad for weekend evening dinners or you can also provide this for your property parties.

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