NAWABI KHEEMA PULLAO (DESI MINCED MEAT PILLAF)

Pullaos are very common in planning a party menu or in banquets. At homes its a one meal dish which is quite fulfilling. Pullao literally means rice which is cooked together with vegetables , meat , poultry or seafood along with a stock ( or water). Its delicately flavoured or spicy depending on the state it comes from. I have been told my recipes are quite bland but thats because i cater to such a varied audience. Time again i have stated that the spice in my food can be added. Today my minced meat pullao recipe is with the proper spices.. If you want it less spicy please add less of spice.

This is best eaten with a raita(yogurt with chopped raw onion, tomatoes and fresh green coriander leaves) tho i ate it with plain natural yogurt. I am sure all pullao fans are going to simply love this recipe. And yes it can be made with soya granules. I will give that option also later ok???
The garam masala used in this recipe plays a big role in the taste of this excellent pullao. If time permits do try and make your own garam masala following my video tutorial on youtube
If using store bought garam masala do add some powdered cardamom to the recipe.. Store bought garam masala i feel lacks cardamom and its lovely in this pullao

INGREDIENTS FOR TWO: (or one and then you can eat the left overs the next day…it tastes even better!!)
250 grams of minced meat of your choice
1 small bowl of good quality basmati rice, washed and soaked for 30 minutes
4 cloves
1 bay leaf, broken up so it emits more flavor
1 large onion chopped fine
3 cloves of garlic
1/2 inch piece of ginger chopped fine and then some more for the garnish
2 red tomatoes, chopped fine or grated
3 tablespoons of white yogurt
1 heaped teaspoon of garam masala (please see my recipe on youtube)
1/2 teaspoon of ground cinnamon powder
1 teaspoon of salt to taste or more
8 green chillies chopped fine ( you can put less ofcoruse)
1/4 cup of fresh green chopped coriander leaves
8 tablespoons of oil
METHOD:
heat the oil in a good thick bottomed casserole pan and add the cloves and bay leaf. After a few seconds add the onions and start to brown them. The best way is to leave it on medium heat and keep on stirring it as it changes color. Once its browned add the ginger garlic and the meat and salt. Now brown the meat and when it starts sticking to the pan you know its done! Add the powered spices and cook for a few seconds and then add the yogurt and the tomatoes. Cook till all is well mashed and add the green chilles and the drained basmati rice. Add one and half bowls of water and cook till the water is all absorbed and the rice is done. To taste the salt do so when the rice is boiling, taste a bit of the stock and you will know if you need to add more salt. Serve hot garnished with ginger julienne and more chopped coriander leaves. You can also add some chopped nuts and raisins to this recipe.-
FOR THE VEGETARIAN VERSION:
You can use soya granules instead of meat. Just soak them in hot water and then proceed the same way as the recipe. Just soak them in a little hot water so that they absorb the water. This way you dont have to drain the excess water off.
This is an excellent pullao…do try it !!!

How to make Nitu Didis garam masala

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This entry was posted in Fusion, Gluten Free, Indian Restaurant Dishes, Nitu´s Spicy Delights, Rice is Nice and tagged , , , , . Bookmark the permalink.

2 Responses to NAWABI KHEEMA PULLAO (DESI MINCED MEAT PILLAF)

  1. kumar advani says:

    Do you have a recipe for sindhi style keema(mutton/chicken)

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