Kheema Pulao Recipes
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
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- Wash the mince once very lightly and drain on a fine slotted colander for about 5-7 mins. Wash and soak the rice for 20 mins. After 20 mins, drain on a large colander. Bring 6 cups of water to a boil and keep it ready.
- Heat oil/ghee in a pan (large enough to accommodate cooked rice) and fry the spices mentioned under 'For the rice' for a few seconds. Then add the washed and drained rice and fry it on a low heat for a few minutes.
- Add the freshly boiled water, salt to taste (or the stock cube) and lime juice and bring the mixture to a rolling boil. Cover the pan with aluminium foil and a lid firm enough to prevent steam from escaping. Reduce the heat to a simmer and keep a timer for exactly 5 mins. After 5 minutes, turn off the heat and cook for a further 15 mins. When done, open the pan and gently fluff up the rice with a fork. Keep aside till required.
- In a large deep pan or wide based kadai (big enough to accommodate the pulao) heat the ghee and fry the sliced onions (meant for the garnish) till golden brown (keep an eye out as they will burn easily after that point). Drain and spread out on a plate. * see notes
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Ratings 2Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Heat oil in a wide non-stick pan and add in cumin seeds, cinnamon stick and cardamom pods. Once they start to sizzle, add in onions and fry till lightly browned.
- Mix in the ground meat and cook for 5-6 minutes on medium heat, stirring occasionally so that the meat blends well with the spices.
- Slowly add in the peas, rice and water, give it a quick stir, and cook covered on medium-low heat till all the water evaporates.
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