Parsi Cuisine is a mix of vegetarian and non vegetarian food that is influenced by Gujrati and Iranian Cuisine. Parsi food is undoubtedly Meat Lovers Paradise. Shehen shahi Kheema Pulao is one out of many amazing delicacies that belong to this Parsi Food Community and brings out some authentic flavors that are inspired by Persia.
Slow cooked Mutton mince is then layered with Basmati long grain rice and garnished with dry fruits , saffron and eggs brings out some amazing texture and flavor to the dish. Typically served with a curry or raita is a one pot meal that is no less than our very favorite Biryani and is an amazing serving option when you have some special guests at home for dinner.
Prep Time | 20 minutes |
Cook Time | 45 minutes |
Servings |
helping
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- 2 cups basmati rice Long Grain
- 250 gms Mutton Keema Kheema / / Mince
- 2 Onions (finely chopped)
- 2 tbsps ginger Paste
- 2 tbsps garlic Paste
- 4 - 5 piece Chilies Green
- 2 tbsps curd Sour
- 1 ladle cooking oil
- 2 tbsps ghee Pure
- 2 tsps salt (as needed)
- 2 tsps coriander Powder
- 1 tsp chili powder Red
- 4 Cloves
- 4 black pepper
- 2 Bay Leaf
- 1/2 tsp jeera Shah
- 2 - 3 cardamom Green
- 2 cardamom Black
- 1/2 inch cinnamon
- 2 Star Anise
- 2 Chilies Green
- 1/2 cup Mint
- 1/2 cup coriander
- 5 - 6 Cashews Fried
- 7 - 8 Raisins Fried
- 1 tsp lemon juice
- 2 tbsps Saffron Milk soaked
- 2 - 4 Eggs Boiled (cut into half)
- 1/2 cup Onions Fried
Ingredients
Spices :
Garnish :
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- Wash kheema nicely under running water and collect in a bowl and keep aside.
- Wash and soak rice in water for 40-45 mins before cooking.
- Heat oil in a wok or a thick bottomed biryani handi and add whole spices and wait till they crackle.
- Now add ginger and garlic paste and saute for a while. Add in the chopped onions and fry till they are golden in color.
- Add in the mutton kheema and mix well. Cook on high flames for a while till the moisture from the kheema evaporates.
- Once the kheema starts to look dry, add in whisked curd and mix well.
- 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.
- Once the kheema looks cooked and mutton is tender, add in red chili powder, green chilies and coriander powder and mix well.
- Fry everything together till oil starts leaving from sides. Keep the consistency of kheema semi dry and turn off the gas.
- In a separate thick bottomed handi , heat water double the quantity of rice and add salt and lemon juice to it.
- Once the water starts getting hot, add soaked rice and cook till its 95 % cooked.
- 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.
- Once the rice are warm, layer them over the cooked kheema and add pure ghee all over.
- Garnish with green chilies, coriander, mint, boiled eggs, fried cashews and raisins , fried onions and saffron soaked milk for color.
- 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.
- Serve hot with raita and salad.
Love : Shaheen