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Parsi Shahi Kheema Pulao

Aug-25-2018
Swathi Joshnaa Sathish
90 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Parsi Shahi Kheema Pulao RECIPE

This Shahi Kheema Pulao is one authentic traditional recipe of the Parsi Community . Mutton mince layered with long grain basmati rice , dry fruits and eggs is sure to satiate the taste buds of non vegetarians . One of the best traditional recipes to pass on .

Recipe Tags

  • Non-veg
  • Easy
  • Festive
  • Parsee
  • Simmering
  • Whisking
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Long grain Basmati rice 4 cups
  2. Minced mutton / Kheema 800 grams
  3. Ghee 1/4 cup
  4. Oil 4 tablespoons
  5. Onion big sized 4 thinly sliced
  6. Yogurt Sour 1/2 cup
  7. Ginger garlic paste 4 tablespoons
  8. Green chillies 5
  9. Bay leaf 4
  10. Cinnamon stick 3 medium
  11. Cloves 10
  12. Green cardamom 7
  13. Black cardamom 3
  14. Shahi jeera 1 teaspoon
  15. Star anise 3
  16. Nutmeg powder 1/2 teaspoon
  17. Black whole pepper 2 teaspoons
  18. Red chilly powder 1 teaspoon
  19. Coriander powder 3/4 teaspoon
  20. Salt 5 teaspoons
  21. For layering :
  22. Fried raisins 4 tablespoons
  23. Fried cashews 5 tablespoons
  24. Boiled eggs 5 to 6
  25. Saffron milk 1/2 cup
  26. Mint leaves 1 cup
  27. Coriander leaves 3/4 cup
  28. Lemon half
  29. Water for cooking rice 2.5 cups
  30. Water 1/4 cup

Instructions

  1. Wash and soak the long grained basmati rice for 40 minutes .
  2. In an heavy based pan / pot , heat 3 tablespoons ghee .
  3. Add cooking oil to the ghee .
  4. Add thinly sliced onions . Add 1/2 teaspoon salt and fry till brown .
  5. Transfer the fried onions to a bowl .
  6. Now add the whole spices in the same pot , in the remaining hot oil . Allow the jeera to crackle .
  7. Add the drained minced mutton and sauté in high flame till mutton turns colour .
  8. Add ginger garlic paste and sauté .
  9. Fry in high till mutton turns dry .
  10. Now add the whisked sour yogurt to the minced mutton .
  11. Add the fried onions reserving 1/2 cup of fried onions for later use .
  12. Add red chilly powder .
  13. Add coriander powder .
  14. Add 2 teaspoons salt .
  15. Mix all . Cover and cook the mutton until cooked tender .
  16. If needed sprinkle water , stir the mutton occasionally. Maintain a medium flame . Slow cook mutton till tender .
  17. We need the mutton to be in semi gravy consistency .
  18. Meantime , in a deep wide container / wok , boil 2.5 cups water .
  19. Add 1 small cinnamon stick .
  20. Add 1 tablespoon ghee .
  21. Add 2 teaspoons salt .
  22. Mix all . Add the drained long drained basmati rice to the boiling water .
  23. Cover and cook in low for 7 to 10 minutes or until rice is cooked 90%. Switch off .
  24. Fluff the rice with a fork . Pour 1 tablespoon ghee . Cool the rice .
  25. Coming to our mutton , our semi gravy is ready . Simmer the flame .
  26. Let’s layer the biryani with warm basmati rice .
  27. Add green chillies to the mutton gravy .
  28. Add 1/2 of the mint leaves , 1/2 of the cilantros to the mutton gravy .
  29. Now spread the 90% cooked basmati rice on the mutton gravy .
  30. Garnish with fried onions .
  31. Sprinkle fried cashewnuts and raisins .
  32. Garnish with cilantros and mint leaves .
  33. Pour 1/2 cup saffron infused milk here and there on the rice .
  34. Cut the boiled eggs into halves . Place them on the rice .
  35. Squeeze half of the lemon .
  36. Seal the pan . Cover and dum cook for 25 minutes in low heat .
  37. Parsi Shahi Kheema Pulao is ready .
  38. Toss from down to up with a spatula .
  39. Serve hot with Raita of your choice .

Reviews (1)  

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Neema Bhardwaj
Aug-27-2018
Neema Bhardwaj   Aug-27-2018

Would love to try this.

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