Keema Pulav मटन कीमा तहरी Lehsun Mirch Chutney Keema पुलाव / Tahiri
Speaking of one pot meals, nothing beats our good old Biryani, Pulao or in this case, Tahari. With Ramadan soon around the corner, the aroma of Mutton Keema Tahari will start floating around the Iftar shops. Now you can try it at home too :)
Ingredients
For Marination
1 ½ kg Keema with bones, मटन कीमा
Salt to taste, नमक स्वादअनुसार
1 heaped tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर
½ tbsp Turmeric powder, हल्दी पाउडर
1 tbsp Coriander powder, धनिया पाउडर
1 tbsp Ghee, घी
⅓ cup Curd, beaten, दही
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tbsp Lemon juice, नींबू का रस
For Keema Pulao
⅓ cup Oil, तेल
2-3 tbsp Ghee, घी
1 inch Cinnamon stick, दालचीनी
2 no. Bay leaf, तेज पत्ता
3-4 no. Cloves, लौंग
5-6 no. Black cardamom, बड़ी इलायची
2 no. Black peppercorns, काली मिर्च के दाने
3 large Onions, sliced, प्याज
Marinated Keema, मैरीनेटेड कीमा
1 tbsp Tender Coriander stems, chopped, धनिये के डंठल
3 no. Green chillies (less spicy & chopped) हरी मिर्च
2 tbsp Fresh mint leaves, पुदीना पत्ता
2 tbsp Fried onions (optional) तले हुए प्याज
5-6 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
½ inch Ginger, julienned, अदरक
1 kg Sella basmati rice (soaked for 1 ½ hr) सेला बासमती चावल
3 large Tomatoes, cut into quarter, टमाटर
2 drop Kewra water, केवड़ा जल
2 drop Rose water, गुलाब जल
1 tbsp Ghee (for finishing) घी
For Lehsun Mirch Ki Chutney
8-9 no. Garlic cloves, लहसुन
1 heaped tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर
Salt to taste, नमक स्वादअनुसार
1 cup Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
For Garnish
fresh Coriander sprig, धनिया पत्ता
fresh Mint sprig, पुदीना पत्ता
Process
For Marination
- In a large bowl, add keema with bones, salt to taste, degi red chilli powder, turmeric powder, coriander powder, ghee, curd, ginger garlic paste, lemon juice and give it a good mix.
- Keep it aside to marinate for a while.
For Keema Pulao
- In a handi, add oil & ghee, once it’s hot, add cinnamon stick, bay leaf, cloves, black peppercorns, black cardamom and let it splutter well.
- Add onions and saute it until golden in color.
- Add marinated keema and cook it for 20-25 minutes on until it’s 60-70% cooked.
- Add tender coriander stems, green chillies, fresh mint leaves, fried onions and cook it for a minute.
- Add water, salt to taste, ginger, sella basmati rice, tomatoes, kewra water, rose water, mix it well and give it a quick boil.
- Cover it with a lid and allow to cook for 10-15 minutes on low flames.
- Keep it aside to cool down the temperature.
- Transfer it to a serving dish, garnish it with coriander sprig and mint sprig.
- Serve hot with prepared lehsun mirch ki chutney.
For Lehsun Mirch Ki Chutney
- In a mortar pestle, add garlic, degi red chili powder, salt to taste, and grind into coarsely paste.
- In a bowl, add prepared mixture, curd, salt to taste and mix it well.
- Transfer it to a serving bowl and garnish it with mint sprig.
- Serve with prepared keema pulao.
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