KEEMA PULAO

I haven't written in what seems like ages. Yet everyday I wake up with an idea or two in my head. But by the time, slumber takes over again for the day, I realize that I haven't yet completed a post.So here I start scribbling again, with a will to complete it.

Keema Pulao anyone?? !!!

Anyone who reads my blog, or knows about my cooking, will be aware of the fact, that Rice Dishes are my biggest nemesis. Pulaos and Biriyanis make me sweat like no other. I am always on the look out for recipes which provide a simple take on complicated Pulaos, but do not compromise on the taste.

So when recently PreeOccupied made her signature Keema Pulav, I knew I had to re-create it yet again. I had first come across this lovely Pulao, when I was heavily pregnant and forever hungry. The fact that it was a one pot meal lured me. I had overcome the initial fear, and given it a try. It was just superb. The rice was not mushy. The meat was perfectly cooked. And the whole kitchen and dinning room weighed heavily with the aroma of decadence on a plate. Thank you so muchPreeOccupied !! You are an absolute darling.

So here we were again. The Makings of Keema Pulao, just when Baby finished her apple sauce dinner. The best part of this recipe is how quick you can whip it up. If You have already de-frosted the Keema(ground goat or ground beef) earlier, which I did this time. While running chores around the house, I had de-frosted a bag of Ground Goat, in some cold water. Voila, all it needed was some tender love and care to make its way to our plates.

It was a couple of days before my daughter's Annaprashan , and I was running cold sweats in the sub zero temps of the Midwest. Planning and Planning. Making sure everything fell into place on the D-Day. In all these Mega sized plans, dinner made me groan a bit louder than usual. So it had to be one of the easiest and tastiest one pot meals. Finally dinner turned out to be quite a breeze. While Pree's recipe is perfect in very way, every one adapts a recipe to their own taste. So I did too.

As Rice dishes are a scare for me, I decided to go with one of my Mom's age old tips while making Pulao. After washing and  straining the rice, I added some ghee to it, and mixed into the rice with my hands. So that all the rice grains were coated pretty well, with all the ghee. It prevents the rice from sticking to each other, while its getting cooked. Mom swears by it. Secondly, I had heard from a brother in law of mine, that he cooks his Pilafs(as he calls his Pulaos) in Chicken Stock. I had wanted to try that for a long time. So rather than cooking the Pulao in plain water,I decided to opt for Chicken Stock. Thirdly, I was in a hurry as usual, so while adding fried onions would have been better, I added the onions, when the Keema was getting caramelised. Finally, I also added a dash of Cayenne Pepper. Can't help it, I just love me some Cayenne Pepper. Must have some Southern Connection from some previous life. Oh forgot to add, I had run out of mint too. So my version of Keema Pulao only had Cilantro/Coriander Leaves to boast of. I know there are Cilantro Haters in this world, as Ina Garten had pointed out, but I love Cilantro.

So go ahead and give it a try. For cold nights like these, its an awesome dinner.

KEEMA PULAO :

Recipe Adapated from PreeOccupied

Ingredients: 
Basmati Rice: 2 cups: Washed and strained
Keema(Ground Goat or Beef): 1 lb
Nutmeg Powder : 1/4 tsp
Garam Masala Powder: 1/2 tsp
Ghee
Chicken Stock: 3 3/4 cups
Garlic and Ginger Paste: 2 tbsp
Lemon Juice
Cumin seeds
Green Cardamom: 3 -4
Cloves: 3-4
Mace: A little bit
Peppercorns: 10-12
Bay Leaves
Cinnamon Stick: 1/2 inch
Cayenne Pepper: 1/2 tsp( adjust according to heat preferences)
Green Chilies: 2-3 : chopped
Onion: 1 large : Sliced thinly
Salt
Cilantro/Corainder Leaves: 1 bunch: Chopped finely

Procedure:

Wash and drain the rice and take a tbsp of ghee and mix it to the rice. Keep it aside

In a non stick pan, add in some more ghee, cumin seeds, whole garam masala, pepper corns, green chilies, bay leaves and let them crackle.

Add in the Keema ,ginger garlic paste, sliced onions and cayenne pepper, and let it all caramelise. Mix well.

Once the meat has been browned, and the onion has turned soft, add in the rice, some more dry garam masala, nutmeg powder and fold everything carefully. Season with salt.

In a microwaveable bowl, add in the rice mixture, chopped cilantro,chicken stock and lemon juice and cover with a cling film. Microwave for 15 to 18 minutes. Check in at 15 minute mark, as rice varieties and microwave brands differ.

Let it rest for a few minutes, before you  remove the cling film and start serving, as the starch congeals a bit.

Dig in !!

Bon Appetit !!