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.

Sindhi Kheema Pulao

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

  1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
  2. Heat oil in a large pot, add cumin seeds, and let them splutter.
  3. Add the chopped onions and sauté until golden brown.
  4. Stir in the minced garlic, grated ginger, and green chilies. Cook for 2 minutes.
  5. Add the minced meat and cook until it changes color.
  6. Stir in the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft.
  7. Whisk the yogurt and garam masala together, then add it to the pot. Cook for 5 minutes.
  8. 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.
  9. 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