Ingredients with Measurements:
- 1 cup Basmati rice
- 1/2 lb ground beef or lamb
- 1 onion, chopped
- 1 tomato, chopped
- 1 green chili, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
- 2 cups water
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger paste and garlic paste and cook for a minute.
5. Add chopped tomatoes and green chili and cook until the tomatoes turn soft and mushy.
6. Add ground beef or lamb and cook until it changes color.
7. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
8. Add 2 cups of water and bring it to a boil.
9. Drain the soaked rice and add it to the pot. Mix well.
10. Add garam masala powder and mix well.
11. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes or until the rice is cooked and the water is absorbed.
12. Turn off the heat and let it sit for 5 minutes.
13. Fluff the rice with a fork and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 20g
- Carbohydrates: 40g
- Protein: 20g
- Fiber: 2g
Substitutions for ingredients:
- Ground beef or lamb can be substituted with ground chicken or turkey.
- Green chili can be substituted with red chili flakes or cayenne pepper.
Variations:
- Add vegetables like peas, carrots, or potatoes to the pulao.
- Use chicken or vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a tight-fitting lid to prevent steam from escaping.
- Fluff the rice with a fork to prevent it from becoming mushy.
Storage instructions:
- Qeema pulao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pulao in a microwave-safe dish for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the pulao in a large serving dish garnished with fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with raita (yogurt dip) or chutney.
Suggested side dishes:
- Naan bread or roti (Indian flatbread)
- Salad
Troubleshooting advice:
- If the rice is not cooked through, add a little more water and cook for a few more minutes.
Food safety advice:
- Make sure the ground beef or lamb is cooked through before adding the rice.
Food history:
- Qeema pulao is a popular Pakistani and Indian dish that is typically served for lunch or dinner.
Flavor profiles:
- Qeema pulao is a savory dish with a blend of spices that give it a slightly spicy and aromatic flavor.
Serving suggestions:
- Serve the pulao hot with raita or chutney on the side.
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Region: Indian