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Recipe > Kheema Pulao

Ingredients

Mutton (minced):  200 gms.

Basmati Rice:   1 1/2 cups

Oil:   2 tbsps.

Garam Masala:   Whole a little

Peppercorns:    8-10

Cumin Seeds:   1 tsp.

Garlic (chopped):   2 tsps.

Onions (chopped) :  1/2 cup

Green Chillies (chopped):   2 tsps.

Ginger Paste:   1 tbsp.

Garlic Paste:   1 tbsp.

Red Chilli Powder:   1 tsp.

Tomatoes (chopped) :  1 cup

Mint Leaves (chopped):   15-20

Coriander Leaves (chopped):   2 tbsps.

Salt to taste

Garam Masala Powder:   1 tsp.

Kheema Pulao

Method

  1. Pick and clean basmati rice. Soak for thirty minutes. Drain and leave aside.
  2. Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Saut� (To toss and cook a cooking object in a shallow pan in a small quantity of cooking medium without much of mixing) well.
  3. Add mutton mince and cook on high heat for a few minutes.
  4. Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, three and a half cups of hot water, chopped mint leaves, chopped coriander leaves, salt and soaked basmati rice. Mix lightly.
  5. Add garam masala powder. Allow rice to cook over a high heat.
  6. Cover the pan and further cook on low heat for ten to twelve minutes.
  7. Serve hot.
     
    Serves number of people : 04
    Proteins : 12.2 gms
    Carbohydrates : 31.9 gms
    Fats : 14.9 gms
    Calories per serving : 350 kcals

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