Name: Authentic Shehenshahi Parsi Keema Pulao Recipe
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Cuisine: Parsi Recipes
Ingredients: 2 cups Basmati rice; 250 grams Mutton - minced; 2 Onions - finely chopped; 2 tablespoons Ginger - paste/grated; 2 tablespoons Garlic - crushed; 4 Green Chillies; 2 tablespoons Curd (Dahi / Yogurt) - (sour curd is preferred); 1 tablespoon Sunflower Oil; 2 tablespoons Ghee; Salt - to taste; 2 tablespoons Coriander Powder (Dhania); 1 teaspoon Red Chilli powder; 4 Cloves (Laung); 4 Whole Black Peppercorns; 2 Bay leaves (tej patta); 1/2 teaspoon Ajwain (Carom seeds) - (Shahi jeera); 2 Cardamom (Elaichi) Pods/Seeds; 2 Black cardamom (Badi Elaichi); 1/2 inch Cinnamon Stick (Dalchini); 2 Star anise; 2 Green Chillies; 1/2 cup Mint Leaves (Pudina); 1/2 cup Coriander (Dhania) Leaves; 6 Cashew nuts - toasted/fried in ghee; 6 Raisins - toasted/fried in ghee; 1 teaspoon Lemon juice; 2 tablespoons Saffron strands - soaked in milk; 3 Whole Eggs - boiled and cut into half; 1/2 cup Onions - thinly sliced and fried

Ingredients

2 cups Basmati rice
250 grams Mutton - minced
2 Onions - finely chopped
2 tablespoons Ginger - paste/grated
2 tablespoons Garlic - crushed
4 Green Chillies
2 tablespoons Curd (Dahi / Yogurt) - (sour curd is preferred)
1 tablespoon Sunflower Oil
2 tablespoons Ghee
Salt - to taste
2 tablespoons Coriander Powder (Dhania)
1 teaspoon Red Chilli powder
4 Cloves (Laung)
4 Whole Black Peppercorns
2 Bay leaves (tej patta)
1/2 teaspoon Ajwain (Carom seeds) - (Shahi jeera)
2 Cardamom (Elaichi) Pods/Seeds
2 Black cardamom (Badi Elaichi)
1/2 inch Cinnamon Stick (Dalchini)
2 Star anise
2 Green Chillies
1/2 cup Mint Leaves (Pudina)
1/2 cup Coriander (Dhania) Leaves
6 Cashew nuts - toasted/fried in ghee
6 Raisins - toasted/fried in ghee
1 teaspoon Lemon juice
2 tablespoons Saffron strands - soaked in milk
3 Whole Eggs - boiled and cut into half
1/2 cup Onions - thinly sliced and fried

Instructions

To begin making the Shehenshahi Parsi Keema Pulao method, wash keema nicely under running aqua and collect in a dish and keep aside.Wash and soak rice in aqua for 40 to 45 moments before preparing.toasty cooking oil in a wok or a thick bottomed biryani handi and transfer in whole spices including cloves, whole black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait till they crackle.Now transfer in ginger garlic paste and saute for a while.

transfer in in the finely sliced onions and sauté till they are golden in colour.transfer in in the mutton keema and toss together well.

bubble gently on high flames for a while till the moisture from the keema evaporates.Once the keema starts to look arid, transfer in in whisked curd and toss together well.augment the taste with seasoning, swirl around and bubble gently with lid closed till the minced flesh is cooked properly.

The keema will look watery hence no need to transfer in any extra aqua.Once the keema looks cooked and mutton is soft, transfer in in red chilli ground mix, green chillies, coriander ground mix and toss together well.sauté everything together till cooking oil starts leaving from sides.

Keep the consistency of keema semi arid and turn off the gas.In a separate thick bottomed handi, toasty aqua double the quantity of rice and transfer in seasoning and lemon liquid to it.Once the aqua starts getting burning, transfer in soaked rice and bubble gently till its 95% cooked.Turn off the gas and strain the rice and collect them on a wide tray.

Spread the rice and allow it to cool.

Don't toss together the rice else the grains may break.Once the rice are toasty, layer them over the cooked keema and transfer in pure ghee all over.accentuate with green chilies, coriander, mint, boiled eggs, fried cashews and raisins, fried onions and saffron soaked dairy liquid for color.put a lid on the handi with a foil and seal from sides.

Put on a heavy lid and keep the pulao on dum for another 15 to 20 moments.present Shehenshahi Parsi Keema Pulao along with Burani Raita and a roasted papad for weekend night dinners or you can also present this for your house parties.

Master Chef

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Authentic Shehenshahi Parsi Keema Pulao Recipe

20 Min Prep

65 Min Cook

4 Servings

Non Vegeterian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic Shehenshahi Parsi Keema Pulao Recipe

20 Min Prep

65 Min Cook

4 Servings

Non Vegeterian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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