Easy cooking

Kheema Rice

Friday, April 02, 2010Me! In words

This is a simple enough recipe and one that can be pretty wholesome for the family. Once you have all the ingredients in place (which should not take too much time), putting the dish together takes a short while. So here goes

* 1/2 kg kheema
* 2 large onions sliced
* 3 medium tomatoes chopped
* 1 large potato diced and boiled
* 3 tbsps of toor dal

All ingredients sans the kheema

Masala to grind
* 7 - 8 large dry red chillies
* 6 peppercorns
* 1/2 inch piece of cinnamon
* A fistful of coriander leaves and mint leaves
* 1/2 tsp coriander seeds
* 1/2 tsp whole jeera
* 1/2 tsp haldi (turmeric powder)
* 1 tbsp vinegar
* 7 to 8 cloves of garlic
* 1/2 inch piece ginger

All the ingredients of the masala

For the rice
* 3 cups of raw rice
* Half tsp haldi (food coloring with also do to get that yellow pulao shade)
* 1 bay leaf
* 3 cloves
* 4 tbsps of ghee (clarified butter)

Grind all the ingredients of the masala into a smooth paste. In a pressure pan, add a bit of oil and fry the sliced onions till they are translucent. Add the tomatoes and fry for a while. Add in the ground masala, the meat and stir fry till the meat is coated with the masala. Add in the toor dal. Add the required amount of salt and water. Close the pressure pan and cook the meat. A tip would be to add a little more water so that you have a gravy that will keep the rice moist.

The ground paste

The cooked kheema

For the rice, heat the ghee and fry the bay leaf, cloves for a while. Add in the rice, double the quantity of water and the food coloring. A pinch of salt also would be good. Cook the rice separately. Put it for a while shorter than you normally would.

The cooked rice

Once the meat is cooked. Layer it with the rice and put it on dum, the way you would for a biryani. You can see how dum is done here. 15 minutes on dum would do fine. If you want a simpler way then cook the kheema completely and just mix it in with the rice.

The final dish

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