When hunger strikes for something savory and delicious, a warm plate of moist pulao with succulent pieces of mutton sounds comforting.The flavors that are released when mutton and spices are mixed with aromatic basmati rice, combine to create a heavenly dish, perfect for lunch or dinner.

Pulao,an Eastern specialty, now popular all over the world, is made with various types of meat. But the flavor of mutton always trumps others. This recipe is a delicious take on the mutton pulao and uses minced meat instead of big pieces, and has been a fan favorite for a long time. Packing this for lunch? Make sure you carry it in an insulated lunchbox or storage container.

Health Benefits

Keema pulao is a great source of healthy carbohydrates and protein. Rice is proven to contain elements which help regulate sugar levels and reduce hypertension and blood pressure. Eastern cuisine is prevalent in the use of rice in their daily diets as it a good source of energy and boosts the immune system.

Caloriesper serving: 475 Kcal

Carbsper serving: 63.6 g

Proteinper serving: 16.05 g

Fatper serving: 15.2 g

Ingredients

grams minced mutton (lean): 200

cups basmati rice: 1 1/2

tbsp vegetable oil: 2

green cardamoms: 2

black cardamom: 1

cloves: 5-6

cinnamon stick (1 inch stick): 1

black peppercorns: 8-10

tsp cumin seeds: 1

cloves of garlic (crushed): 2

Large onion (chopped): 1

large tomatoes--chopped: 2

green chillies, chopped: 3-4

tbsp garlic paste: 1

tbsp ginger paste: 1

tsp red chilli powder: 1

tsp garam masala: 1

fresh mint leaves (torn): 15-20

fistful of fresh cilantro (chopped): 1

How To Make Savory Mutton Keema Pulao

1. Heat oil in a deep pan.Add cumin seeds, green cardamoms, cinnamon, peppercorn, cloves and black cardamoms. Sauté until you start smelling the aroma.
2. Add green chillies, onions and garlic.Sauté until onions turn golden (not brown; take care not to burn the onions). Add minced meat and fry on high flame for 5 minutes.
3. Add ginger paste, garlic paste, tomatoes and red chilli powder and sauté for 2 minutes.
4. Add rice and continue to sauté for 3 more minutes.
5. Add 3 ½ cups of water, mint and coriander leaves, salt and garam masala.Stir lightly.
6. Bring to boil, cover pan with lid and cook on low heat for 10-12 minutes, or until the rice is tender.
7. Serve hot. 

Keemapulao pairs well with zeera raita and kachoomar salad on the side.

Tip: prevent from stirring the rice too much to avoid breaking it.

Trivia

• The name pulao or “pilaf” comes from the Sanskrit work pulaka, and the dish is said to have origins in Persian cuisine.
• The architects of ancient China in the Ming Dynasty mixed rice with their limestone to strengthen the building structures.
• Rice in many cultures is believed to bring luck, fertility and prosperity.In India, rice is thrown over heads of newlywed couples to bring them luck and good fortune.