Sindhi Kheema Pulao
Sindhi Kheema Pulao is a flavorful and aromatic rice dish from the Sindhi cuisine, made with spiced minced meat and fragrant basmati rice.
Ingredients
- 500g minced meat
- 2 cups basmati rice
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1/2 cup yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- Heat oil in a large pot, add cumin seeds, and let them splutter.
- Add the chopped onions and sauté until golden brown.
- Stir in the minced garlic, grated ginger, and green chilies. Cook for 2 minutes.
- Add the minced meat and cook until it changes color.
- Stir in the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft.
- Whisk the yogurt and garam masala together, then add it to the pot. Cook for 5 minutes.
- Add the soaked basmati rice to the pot and pour in 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender.
- Garnish with fresh cilantro leaves before serving.
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 Whisk Spatula
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Sindhi Kheema Pulao pairs well with raita (yogurt dip) and a side of salad.
Tips & tricks
For a richer flavor, you can add a handful of fried onions as a topping before serving.
Cost
$15