Kheema Kebab Pulao: 30-Min Recipe

Chef Roopa Nabar creates fresh kebabs from mutton mince and cooks them up with fragrant basmati rice to make Kheema Kebab Pulao.

Ingredients

• 300 gm mutton kheema or mince
• 2 cups uncooked Basmati rice, washed, drained
• 4 cups hot water
• 1 tbsp green chilly-ginger-garlic-dhania (green coriander) paste
• ¼ tsp haldi or turmeric

Ingredients, continued

• ½ tsp red chilly powder
• 1 tsp Kolhapuri masala (available from several brands)
• 1 large onion, diced
• 1 large onion, finely chopped

Ingredients, continued

• 1 tej patta or bay leaf
• 1-inch stick dalcheeni or cinnamon
• 4 lavang or cloves
• 5 peppercorns

Ingredients, continued

• ½ tsp garam masala
• Handful fresh green dhania or coriander leaves or cilantro
• Salt to taste, about 2 tsp
• Oil for shallow frying the kebabs and the onions for the rice

 Method

• In a mixer or grinder, blend the kheema with the chilly-ginger-garlic-dhania paste, turmeric, garam masala, 1 tsp salt.
• Heat 5-6 tbsp oil, over medium heat, in a saucepan or a kadhai and sauté the diced onions until translucent.

Method, continued

• Shape the spiced kheema into 12–15 equal 2-inch diameter balls and add to the kadhai.
  Cook for 5–10 minutes.
  Then add the chilly powder, Kolhapuri masala, mix and simmer for another 10 minutes, take off heat and keep aside.

Method, continued

• In another kadhai, heat 3-4 tbsp oil, add the whole spices and fry for a few minutes.
  Add the finely chopped onion and cook until light pink.
  Now add the basmati rice and mix.
  Then add 4 cups hot water and 1 tsp salt.

Method, continued

• Cover and cook for 3 minutes, until the rice is half done.
  Add the cooked kebab mixture to the rice, toss gently and cook for another 5–7 minutes.
• Garnish with chopped coriander and serve hot.