Shehenshahi Parsi Keema Pulao Recipe by Archana’s Kitchen

  • To begin making the Shehenshahi Parsi Keema Pulao recipe, wash keema nicely under running water and collect in a bowl and keep aside.

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

  • Heat oil in a wok or a thick bottomed biryani handi and add whole spices including cloves, whole black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait till they crackle.

  • Now add ginger garlic paste and saute for a while. Add in the chopped onions and fry till they are golden in colour.

  • Add in the mutton keema and mix well. Cook on high flames for a while till the moisture from the keema evaporates.

  • Once the keema starts to look dry, add in whisked curd and mix well.

  • Season with salt, stir and cook with lid closed till the minced meat is cooked properly. The keema will look watery hence no need to add any extra water.

  • Once the keema looks cooked and mutton is tender, add in red chilli powder, green chillies, coriander powder and mix well.

  • Fry everything together till oil starts leaving from sides. Keep the consistency of keema semi dry and turn off the gas.

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

  • Once the water starts getting hot, add soaked rice and cook till its 95% cooked.

  • Turn off the gas and strain the rice and collect them on a wide tray. Spread the rice and allow it to cool. Don’t mix the rice else the grains may break.

  • Once the rice are warm, layer them over the cooked keema and add pure ghee all over.

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

  • Cover the handi with a foil and seal from sides. Put on a heavy lid and keep the pulao on dum for another 15 to 20 minutes.

  • Serve Shehenshahi Parsi Keema Pulao along with Burani Raita and a roasted papad for weekend night dinners or you can also serve this for your house parties.

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    Author: DelhiStyle

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