Pairs well with Mutton Keema Tahari (Keema Pulao)
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Mutton Keema Tahari (Keema Pulao)
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A grand mansion-style Keema Pulao made with marinated minced mutton with bones, aromatic spices, and soaked Sella basmati rice, cooked together to create a flavorful one-pot meal. Served with a spicy garlic and chili chutney, this dish is perfect for gatherings and special occasions.
00:35:00 total
Serves 5
medium
Main Various
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Ingredients
- Minced mutton with bones - 1.5 kg (for marination and cooking)
- Salt - watch the video to see (to taste, divided for marination and cooking)
- Degi red chilli powder - 2 heaped tbsp total (1 tbsp marination + 1 tbsp chutney) (for marination and chutney)
- Turmeric powder - 0.5 tbsp (for marination)
- Coriander powder - 1 tbsp (for marination)
- Ghee - 4-5 tbsp total (1 tbsp for marination, 2-3 tbsp for cooking, 1 tbsp for finishing)
- Curd (beaten) - 0.33 cup for marination, 1 cup for chutney (for marination and chutney)
- Ginger garlic paste - 1 tbsp (for marination)
- Lemon juice - 1 tbsp (for marination)
- Oil - 0.33 cup (for cooking)
- Cinnamon stick - 1 inch piece (whole, for tempering)
- Bay leaf - 2 leaves (whole, for tempering)
- Cloves - 3-4 cloves (whole, for tempering)
- Black cardamom - 5-6 pods (whole, for tempering)
- Black peppercorns - 2 peppercorns (whole, for tempering)
- Onions - 3 large (sliced, used in cooking)
- Tender coriander stems - 1 tbsp (chopped, added during cooking)
- Green chillies - 3 (less spicy, chopped)
- Fresh mint leaves - 2 tbsp for cooking, plus sprigs for garnish (for cooking and garnish)
- Fried onions - 2 tbsp (optional, for added flavor)
- Water - 5-6 cups (for cooking rice and keema)
- Ginger - 0.5 inch piece (julienned, for cooking)
- Sella basmati rice - 1 kg (soaked for 1.5 hours)
- Tomatoes - 3 large (cut into quarters, added at the end)
- Kewra water - 2 drops (aromatic essence, added at the end)
- Rose water - 2 drops (aromatic essence, added at the end)
- Garlic cloves - 8-9 cloves (for chutney)
Instructions
- Marinate the Keema: In a large bowl, combine minced mutton with bones, salt, degi red chilli powder, turmeric powder, coriander powder, ghee, beaten curd, ginger garlic paste, and lemon juice. Mix gently using your hands to avoid injury from bones. Marinate for 2-3 hours or overnight for best flavor.
- Prepare the Tempering: Heat oil and ghee in a handi or heavy-bottomed pot. Add cinnamon stick, bay leaves, cloves, black cardamom, and black peppercorns. Let them splutter and release aroma.
- Cook Onions and Keema: Add sliced onions and sauté until golden brown. Add the marinated keema and cook on medium heat for 20-25 minutes until it is about 60-70% cooked, stirring occasionally.
- Add Herbs and Spices: Add chopped tender coriander stems, green chillies, fresh mint leaves, and fried onions (optional). Cook for another minute to combine flavors.
- Add Rice and Liquids: Add water, salt, julienned ginger, soaked sella basmati rice, quartered tomatoes, kewra water, and rose water. Mix gently and bring the mixture to a rolling boil.
- Cook the Pulao: Cover the pot with a lid and reduce heat to low. Cook for 10-15 minutes until the rice is tender and has absorbed the flavors. Remove from heat and let it rest to cool slightly.
- Garnish and Serve: Transfer the Keema Tahari to a serving dish. Garnish with fresh coriander and mint sprigs. Serve hot with Lehsun Mirch Ki Chutney.
- Prepare Lehsun Mirch Ki Chutney: In a mortar and pestle, coarsely grind garlic cloves, degi red chilli powder, and salt. Transfer to a bowl, add beaten curd and salt to taste, and mix well. Garnish with mint sprigs and serve alongside the pulao.
