Keema And Dry Fruit Pulao | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Mutton keema cooked with whole spices, rice and a sinful addition of dried fruits - Parsi Style

KEEMA AND DRY-FRUIT PULAO

Ingredients

400 grams mutton mince (keema)
12-15 almonds
12-15 pistachios
10-12 cashewnuts
2 tablespoons raisins
1½ cups Basmati rice, soaked for 30 minutes
1 tablespoon oil
5-6 cloves
6 green cardamoms
2 inch cinnamon
½ teaspoon cumin seeds
2 medium onions, finely chopped
2 teaspoons ginger-garlic paste
1 teaspoon red chilli powder
½ teaspoon cumin powder
1½ teaspoons coriander powder
½ teaspoon turmeric powder
2 bay leaves
1 blade mace
Salt to taste
A pinch saffron strands
1½ tablespoons ghee
2 medium tomatoes, finely chopped
2 tablespoons chopped fresh coriander leaves + for garnishing
Browned onions for garnishing

Method

1. Heat oil in a deep non-stick pan. Add 3-4 cloves, 3 green cardamoms and 1 inch broken cinnamon and sauté till fragrant.
2. Add cumin seeds and sauté for 30 seconds. Add onion and sauté till golden brown.
3. Add ginger-garlic paste and sauté for 30 seconds. Add chilli powder, cumin powder, coriander powder and turmeric powder and sauté on low heat for 2 minutes.
4. Add mutton mince, mix and cook on high heat for 3-4 minutes. Add 1½ cups water, mix and cook on low heat for 15-20 minutes.
5. Boil 4-5 cups water in another deep non-stick pan. Add bay leaves, mace, remaining cloves, remaining green cardamoms, remaining cinnamon and salt and mix.
6. Add drained rice to boiling water and cook till ½ done. Strain in a bowl.
7. Add saffron strands and 1 tablespoon ghee to cooked rice and mix.
8. Add salt and tomatoes to cooked mutton, mix and cook till tomato turns soft and pulpy.
9. Heat another deep non-stick pan. Transfer the cooked mutton mixture, mix and cook for 2-3 minutes.
10. Layer the cooked rice on top of mutton mixture, spread some coriander leaves and some browned onions and remove from heat.
11. Heat remaining ghee in a non-stick pan. Add almonds, pistachios, cashew nuts and roast till golden brown. Add raisins and sauté till they puff up.
12. Put the fried dry-fruits on top of layered rice, cover and cook on low heat for 15 minutes. Switch off heat and set aside for 10 minutes.
13. Serve hot garnished with some coriander leaves and browned onions.
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