Shehenshahi Parsi Keema Pulao Recipe

Step 1: To begin making the Shehenshahi Parsi Keema Pulao recipe, wash keema nicely under running water and collect in a bowl and keep aside

Step 2: Wash and soak rice in water for 40 to 45 minutes before cooking

Step 3: 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

Step 4: Now add ginger garlic paste and saute for a while

Step 5: Add in the chopped onions and fry till they are golden in colour

Step 6: Add in the mutton keema and mix well

Step 7: Cook on high flames for a while till the moisture from the keema evaporates

Step 8: Once the keema starts to look dry, add in whisked curd and mix well

Step 9: Season with salt, stir and cook with lid closed till the minced meat is cooked properly

Step 10: The keema will look watery hence no need to add any extra water

Step 11: Once the keema looks cooked and mutton is tender, add in red chilli powder, green chillies, coriander powder and mix well

Step 12: Fry everything together till oil starts leaving from sides

Step 13: Keep the consistency of keema semi dry and turn off the gas

Step 14: In a separate thick bottomed handi, heat water double the quantity of rice and add salt and lemon juice to it

Step 15: Once the water starts getting hot, add soaked rice and cook till its 95% cooked

Step 16: Turn off the gas and strain the rice and collect them on a wide tray

Step 17: Spread the rice and allow it to cool

Step 18: Don't mix the rice else the grains may break

Step 19: Once the rice are warm, layer them over the cooked keema and add pure ghee all over

Step 20: Garnish with green chilies, coriander, mint, boiled eggs, fried cashews and raisins, fried onions and saffron soaked milk for color

Step 21: Cover the handi with a foil and seal from sides

Step 22: Put on a heavy lid and keep the pulao on dum for another 15 to 20 minutes

Step 23: 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