Egg Keema Pulao
Ingredients:
- 1 cup basmati rice, soaked and drained
- 4 eggs, hard-boiled and chopped
- 1 cup minced chicken or lamb keema (ground meat)
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt (to taste)
- 2 cups water or broth
- Fresh coriander leaves, chopped (for garnish)
Steps:
Step 1: In a pan, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown.
Step 2: Add ginger-garlic paste and sauté until the raw aroma disappears.
Step 3: Stir in chopped tomatoes and cook until they become soft and the oil starts to separate.
Step 4: Add minced keema and cook until it's browned and cooked through.
Step 5: Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Step 6: Add the soaked and drained basmati rice to the keema mixture. Cook for a few minutes, allowing the rice to absorb the flavors.
Step 7: Pour in water or broth, bring to a boil, then reduce the heat to low. Cover and simmer until the rice is cooked and the liquid is absorbed.
Step 8: Once done, gently fluff the pulao with a fork. Mix in the chopped hard-boiled eggs.
Step 9: Garnish with fresh coriander leaves and serve hot.
Enjoy this Egg Keema Pulao as a standalone meal or pair it with raita for a complete and satisfying dining experience.
How to cook Egg Keema Pulao:
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