vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Keema Pulao - Minced Lamb Pulao

Keema Pulao - Minced Lamb Pulao
Zafrani Gulkand Pulao

Zafrani Gulkand Pulao

Zafrani Pulao is a delicious Indian recipe served as a Main. A perfect blend of spices wi...

DRUMSTICK PLANTAIN BIRYANI

Drumstick Plantain Biryani

This awesome vegetarian Biryani combination of raw plantain & Drumstick made with a speci...

BOILED EGG PEPPER FRIED RICE

Boiled Egg Pepper Fried Rice

Egg-pepper-fried rice is easy to prepare and tastes great as a meal on its own.is a very ...

Chicken Badham Korma Biryani

Chicken Badham Korma Biryani

Chicken Badham Korma Biryani is delicious biryani recipe with a perfect blend of spices a...

BROWN RICE WITH GREENS

Brown Rice With Greens

Brown rice is a nutritious whole grain that delivers fiber, protein and selenium. When br...

VEGETABLE KUNG PAO

Vegetable Kung Pao

simple way to make Indo Chinese Vegetable Kung Pao...

Keema Pulao - Minced Lamb Pulao Recipe, How To Make Keema Pulao - Minced Lamb Pulao Recipe

A mince meat and rice preparation with a rich flavour. Learn the recipeKeema Pulao - Minced Lamb Pulao by vahchef.

A rice preparation made with mutton mince which is absolutely delicious and tasty and yet so simple to make.

About Recipe

How to make Keema Pulao - Minced Lamb Pulao

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
50 mins
Total time
60 mins
Keema Pulao - Minced Lamb Pulao
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Keema Pulao - Minced Lamb Pulao
• Lean ground lamb or mutton - 500 grams.
• Rice - 500 grams.
• Ghee - 125 grams.
• Yoghurt - half cup.
• Milk - 1 cup.
• Pine nuts - 1 cup.
• Ginger - 1 piece.
• Cayenne pepper - 2 teaspoons.
• Kashmiri garam masala - 2 teaspoons.
• Coriander powder - 1 tablespoon.
• Saffron - 1 pinch.
• Salt - to taste.
• Water - as required.
Method:
  • Heat ghee and fry keema with dahi and spices on low heat until meat is nicely browned.
  • Add drained rice, saffron, milk, salt and enough water to cook the rice. Cook until done.
  • Sprinkle a little milk if necessary, addnuts and then cook as for pullao- (tightly covered), about 30-45 minutes at 375 F.

Serve hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter