Mom's Rice Cooker Mutton Keema Pulao (Goat Mince Pilaf)
Fragrant basmati rice and spiced minced meat cooked together in a deeply aromatic pulao.
Ingredients
- 750 g goat or lamb mince
- 500 g basmati rice
- 200 g hung natural yoghurt
- 2 tsp ginger pounded to a paste in a mortar or food processor
- 2 tsp garlic pounded to a paste in a mortar or food processor
- 1 tsp turmeric powder
- 3 tsp chilli powder cayenne
- 3 tsp coriander powder
- 2 medium onions finely chopped
- 2 medium onions thinly sliced
- 3-5 garlic cloves sliced
- 4 1- inch pieces of cinnamon
- 5 cloves
- 2 bay leaves
- 4 green cardamoms
- 1 tsp black cumin seeds shah jeera or regular cumin
- 1/2 tsp nutmeg powder
- 2 + 2 tbsps ghee
- 1 tbsp almonds sliced
- 1 tbsp raisins
- 1 tbsp cashew nuts roughly chopped
- Handful of mint leaves roughly chopped
- Handful of fresh coriander roughly chopped
- salt
- water
Instructions
- Mix the the ginger and garlic pastes, turmeric, chilli and coriander powders, the hung yoghurt and a little salt with the goat mince, massage well and refrigerate overnight or for a few hours.
- The next day or 30 minutes before you begin cooking, wash and soak the basmati for 20 minutes in sufficient water. Drain and keep side.
- Heat 2 tbsps of ghee in a pan and fry the 2 chopped onions until translucent. Turn up the flame to medium and add the meat.
- Allow it to brown quickly without stirring too much (constant stirring will make the meat release all its juices). Cook for 7-10 minutes till the meat is browned on the outside but is still moist and semi cooked. Remove from the pan and set aside.
- Add the remaining 2 tbsps of ghee to the same pan, add the whole spices (except the nutmeg powder) , bay leaves and the sliced onions and fry till the onions are a light golden.
- Now add the chopped nuts and raisins, sliced garlic and drained rice and gently fry on a low flame for 3-5 minutes.
- When the rice and nuts appear lightly toasted, add the fried minced meat, mixing to evenly incorporate the 2 mixtures. Season with salt and powdered nutmeg.
- Turn off the heat, stir in the chopped herbs and transfer the raw pulao mixture to the rice cooker.
- Add water till it just about covers the pulao (any more water will make it soggy), put on the lid and turn the cooker on.
- When the pulao is cooked (about 15 minutes), arrange the pulao on a large platter and serve hot with cucumber raita.
Notes
Prep time does not include time taken for marinating the meat and soaking the rice.