Some old recipes should never be changed. This is a very special recipe from Saima’s grandmother and has a lot of memories attached with it. Qeema Pulao made with properly aged Falak rice. Tell us in comments below how is your purana chawal. #happycookingtoyou #FoodFusion #digitalammi
Ingredients:
-Falak Extreme Basmati Rice 750g
-Water as required
-Cooking oil 1 Cup
-Pyaz (Onion) sliced 2 large
-Badiyan ka phool (Star anise) 1
-Laung (Cloves) 4-5
-Sabut kali mirch (Black peppercorns) 10-12
-Darchini (Cinnamon sticks) 2
-Zeera (Cumin seeds) 1 tsp
-Badi elaichi (Black cardamom) 1
-Lehsan (Garlic) crushed ½ tbs
-Adrak (Ginger) crushed ½ tbs
-Beef qeema (Mince) 600g preferably hand chopped
-Tamatar (Tomato) sliced 1 large
-Hari mirch (Green chilli) crushed 1 tbs
-Zeera powder (Cumin powder) 1 tsp
-Himalayan pink salt ½ tbs or to taste
-Lal mirch (Red chilli) crushed ½ tbs
-Dhania powder (Coriander powder) 1 tsp
-Jaifil powder (Nutmeg powder) ¼ tsp
-Water 4 Cups or as required
-Hari mirch (Green chillies) 3-4
Directions:
-In a bowl,add rice,water,wash thoroughly & soak for 30 minutes then strain soaked rice & set aside.
-In a pot,add cooking oil & heat it.
-Add onion & fry until golden,take out half quantity & reserve for garnishing.
-In remaining fried onion,add star anise,cloves,black peppercorns,cinnamon sticks,cumin seeds,black cardamom,garlic,ginger & mix well for a minute.
-Add beef mince & mix well until it changes color.
-Add tomato,green chilli,cumin powder,pink salt,red chilli crushed,coriander powder,nutmeg powder & mix well,cover & cook on low flame for 8-10 minutes then cook on high flame until oil separates.
-Add water & bring it to boil.
-Add soaked rice,mix well & cook on medium flame until ½ cup water is left.
-Add green chillies,cover with kitchen cloth & steam cook on low flame for 10-12 minutes.
-Garnish with fried onion & serve with yogurt raita!
