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Print Recipe
 Shehen Shahi Parsi Kheema Pulao Recipe
Course main course
Cuisine asian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Spices :
Garnish :
Course main course
Cuisine asian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Spices :
Garnish :
Instructions
  1. Wash kheema nicely under running water and collect in a bowl and keep aside.
  2. Wash and soak rice in water for 40-45 mins before cooking.
  3. Heat oil in a wok or a thick bottomed biryani handi and add whole spices and wait till they crackle.
  4. Now add ginger and garlic paste and saute for a while. Add in the chopped onions and fry till they are golden in color.
  5. Add in the mutton kheema and mix well. Cook on high flames for a while till the moisture from the kheema evaporates.
  6. Once the kheema starts to look dry, add in whisked curd and mix well.
  7. Season with salt, stir and cook with lid closed till the mince is cooked properly. The keema will look watery hence no need to add any extra water.
  8. Once the kheema looks cooked and mutton is tender, add in red chili powder, green chilies and coriander powder and mix well.
  9. Fry everything together till oil starts leaving from sides. Keep the consistency of kheema semi dry and turn off the gas.
  10. In a separate thick bottomed handi , heat water double the quantity of rice and add salt and lemon juice to it.
  11. Once the water starts getting hot, add soaked rice and cook till its 95 % cooked.
  12. Turn off the gas and strain the rice and collect them on a wide tray. Spread the rice and allow it to cool. Don’t mix the rice else the grains may break.
  13. Once the rice are warm, layer them over the cooked kheema and add pure ghee all over.
  14. Garnish with green chilies, coriander, mint, boiled eggs, fried cashews and raisins , fried onions and saffron soaked milk for color.
  15. Cover the handi with a foil and seal from sides. Put on a heavy lid and keep the pulao on dum for another 15-20 mins.
  16. Serve hot with raita and salad.
Recipe Notes
 If you liked this traditional Parsi recipe, then try making it at home and share your views with me in comments below.

Love : Shaheen


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