Shehenshahi Parsi Keema Pulao Recipe

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  • To begin making the Shehenshahi Parsi Keema Pulao recipe, wash the keema properly underneath operating water and acquire in a bowl and maintain apart.

  • Wash and soak rice in water for 40 to 45 minutes earlier than cooking.

  • Heat oil in a wok or a thick bottomed biryani handi and add complete spices together with cloves, complete black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait until they crackle.

  • Now add ginger garlic paste and saute for some time. Add within the chopped onions and fry until they’re golden in color.

  • Add within the mutton keema and blend effectively. Cook on excessive flames for some time until the moisture from the keema evaporates.

  • Once the keema begins to look dry, add in whisked curd and blend effectively.

  • Season with salt, stir and prepare dinner with lid closed until the minced meat is cooked correctly. The keema will look watery therefore no want so as to add any additional water.

  • Once the keema seems to be cooked and mutton is tender, add in pink chilli powder, inexperienced chillies, coriander powder and blend effectively.

  • Fry every little thing collectively until oil begins leaving from sides. Keep the consistency of keema semi dry and switch off the gasoline.

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

  • Once the water begins getting sizzling, add soaked rice and prepare dinner until its 95% cooked.

  • Turn off the gasoline and pressure the rice and acquire them on a large tray. Spread the rice and permit it to chill. Don’t combine the rice else the grains could break.

  • Once the rice are heat, layer them over the cooked keema and add pure ghee throughout.

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

  • Cover the handi with a foil and seal from sides. Put on a heavy lid and maintain the pulao on dum for an additional 15 to twenty minutes.

  • Serve Shehenshahi Parsi Keema Pulao together with Burani Raita and a roasted papad for weekend evening dinners or you too can serve this for your home events.

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