Monday, December 5, 2022
HomeVegetarianShehenshahi Parsi Keema Pulao Recipe by Archana's Kitchen

Shehenshahi Parsi Keema Pulao Recipe by Archana’s Kitchen

  • To start making the Shehenshahi Parsi Keema Pulao recipe, wash keema properly beneath working water and accumulate in a bowl and preserve apart.

  • Wash and soak rice in water for 40 to 45 minutes earlier than cooking.

  • Warmth oil in a wok or a thick bottomed biryani handi and add entire spices together with cloves, entire black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait until they crackle.

  • Now add ginger garlic paste and saute for some time. Add within the chopped onions and fry until they’re golden in color.

  • Add within the mutton keema and blend effectively. Cook dinner on excessive flames for some time until the moisture from the keema evaporates.

  • As soon as the keema begins to look dry, add in whisked curd and blend effectively.

  • Season with salt, stir and prepare dinner with lid closed until the minced meat is cooked correctly. The keema will look watery therefore no want so as to add any additional water.

  • As soon as the keema appears cooked and mutton is tender, add in pink chilli powder, inexperienced chillies, coriander powder and blend effectively.

  • Fry every thing collectively until oil begins leaving from sides. Maintain the consistency of keema semi dry and switch off the gasoline.

  • In a separate thick bottomed handi, warmth water double the amount of rice and add salt and lemon juice to it.

  • As soon as the water begins getting sizzling, add soaked rice and prepare dinner until its 95% cooked.

  • Flip off the gasoline and pressure the rice and accumulate them on a large tray. Unfold the rice and permit it to chill. Do not combine the rice else the grains could break.

  • As soon as the rice are heat, layer them over the cooked keema and add pure ghee throughout.

  • Garnish with inexperienced chilies, coriander, mint, boiled eggs, fried cashews and raisins, fried onions and saffron soaked milk for shade.

  • Cowl the handi with a foil and seal from sides. Placed on a heavy lid and preserve the pulao on dum for one more 15 to twenty minutes.

  • Serve Shehenshahi Parsi Keema Pulao together with Burani Raita and a roasted papad for weekend night time dinners or you may as well serve this for your own home events.

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