Lip-smacking Hyderabadi Keema Pulao With Raita
Hyderabadi Keema Pulao is a delicious and aromatic rice dish that is packed with flavorful minced meat and fragrant spices. This lip-smacking recipe is a popular dish in Hyderabadi cuisine and is best enjoyed with a side of refreshing raita.
Ingredients
- 500g minced meat
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 1/4 cup yogurt
- 2 tbsp ghee
- Whole spices (cinnamon, cardamom, cloves)
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp biryani masala
- Fresh coriander leaves, chopped
- Mint leaves
- Salt to taste
- Water
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- Heat ghee in a large pot and add the whole spices. Sauté until fragrant.
- Add the sliced onions and cook until golden brown.
- Now, add the minced meat and cook until it changes color.
- Stir in the ginger-garlic paste, chopped tomatoes, and spices. Cook for a few minutes.
- Next, add the soaked rice and mix gently. Pour in water and yogurt. Bring to a boil.
- Reduce the heat, cover the pot, and let the pulao simmer until the rice is cooked and the meat is tender.
- Garnish with fresh coriander and mint leaves.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 12g
Supplies
Large pot Spatula Measuring cups and spoons Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Hyderabadi Keema Pulao hot with a side of raita and sliced onions.
Tips & tricks
For an extra burst of flavor, you can also add a handful of fried onions as a topping before serving.
Cost
$15