keema pilau

Keema Rice, Keema Biryani or Keema Masoor is a rich, mouth watering, flavourful layered Indian Rice and Keema (Mince) Recipe with Whole Masoor Dal, Saffron and a hint of mint.

Keema Rice

tbsp Oil

tbsp Ghee

large Onions (Sliced)

Bay Leaves

tbsp Cumin Seeds

Star Anise

Black Cardamom

Green Cardamom (Slightly cracked open)

Cinnamon Sticks

Peppercorns

Cloves

½ inch Ginger (crushed r use 3 blocks Frozen Ginger)

tsp Turmeric Powder

½ tsp Cumin Powder

tsp Coriander Powder

tsp Red Chilli Powder

300 ml Tomatoes (Pureed)

240 ml Plain Yoghurt

lb Lamb Mince (I use Leg)

tbsp Mint Leaves (Chopped)

Coriander (Chopped)

Onion

120 ml Milk

tbsp Garam Masala Powder (Or Madras Curry Powder)

(See

Basmati Rice (600 g, Soaked

Water

Cinnamon Stick

Green Cardamom Pods (Cracked open)

Lemon

Handul Coriander Leaves (Chopped)

Mint

Onions (Fried till deep golden brown

tsp Saffron Strands

ml Milk

Heat Oil and Ghee in a medium/large pot over high heat.

Once hot, add the sliced Onions. Cook covered on low for at least 25 - 30 minutes until a deep golden brown. If your onion haven&#039;t coloured after 30 minutes, remove the lid, turn the heat up and keep an eye on them stirring at regular intervals until the desired colour is reached.  

Add the whole Garam Masala Spices - Bay leaves, Cumin Seeds, Star Anise, Black Cardamom, Green Cardamom, Cinnamon, Peppercorn, Cloves (make sure they touch the oil) and cook till fragrant. Around 2 - 3 minutes.

Add Garlic, Ginger and Green Chilli and saute for 3 - 4 minutes. 

Add the dry spices - Red Chilli, Turmeric, Coriander, Powder and Cumin Powder and cook out for a couple of minutes before adding the crushed tomatoes.

After a couple more minutes, pour in the yoghurt.  Cover and cook on low for 20 minutes.

Add the mince and distribute evenly with a wooden spoon, then cook covered on low for 10 minutes.

Add Mint Leaves, Coriander, ground Garam Masala, Milk and Salt. Cook covered on low for 20 minutes. 

Meanwhile, Boil the rice with the ingredients listed under rice. Once boiling, simmer for 5 minutes, then drain and set aside. 

Layer the rice pot - Add one layer of Keema to the bottom of a pot, then add some fried onions, coriander, mint. Add a layer of rice, masoor dal, fried onions and spread over the top of the mince evenly. Then continue the layers till everything is used up.

Crush Saffron strands slightly between your fingers. Simmer or Microwave the Milk till hot. Pour the milk over the strands. 

Pour the milk over the top layer, add more fried onions and dots of Ghee.

Cover the pot with 2 layers of foil and a tight fitting lid.

Cook on low for 20 - 30 minutes or until the rice is cooked.

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Keema Rice

Top 1 keema pilau recipes from across the web

The most viewed keema pilau recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Keema Rice

The most viewed keema pilau recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine