Shehenshahi Parsi Keema Pulao Recipe

Shehenshahi Parsi Keema Pulao is a delightful dish that embodies the rich culinary traditions of Parsi cuisine, combining aromatic spices with tender minced mutton and fluffy basmati rice. This recipe is not just a meal; it’s a celebration of flavors, textures, and cultural heritage, perfect for special occasions or cozy family dinners. The layers of fragrant rice and savory keema create an exquisite balance that is sure to impress your guests.

Ingredients

Nutritional Information

Preparation Time

Instructions

To embark on the journey of making the exquisite Shehenshahi Parsi Keema Pulao, start by thoroughly washing the minced mutton under running water. Place it in a bowl and set it aside to drain. Next, wash the basmati rice and soak it in water for 40 to 45 minutes, allowing the grains to hydrate fully and ensuring they remain fluffy during cooking.

In a heavy-bottomed wok or biryani handi, heat the sunflower oil over medium heat. Add the whole spices, including cloves, black peppercorns, bay leaves, ajwain, both cardamoms, cinnamon stick, and star anise. Wait patiently for these spices to crackle, releasing their aromatic oils into the oil.

Once the spices are fragrant, introduce the ginger and garlic paste, sautéing for a few minutes until the raw aroma dissipates. Next, add the finely chopped onions and fry them until they turn a golden brown, creating a rich base for the keema.

With the onions beautifully caramelized, incorporate the minced mutton into the pan. Mix it well and cook on high heat, stirring occasionally, until the moisture evaporates and the keema begins to brown. When the keema appears dry, fold in the whisked curd and stir to combine. Season this mixture generously with salt, cover the pan, and let it cook until the minced meat is tender and fully cooked. As the keema simmers, you will notice it may appear a bit watery—there is no need to add additional water.

Once the mutton is cooked, enhance the flavors by adding red chilli powder, green chillies, and coriander powder. Stir well to combine, frying the mixture until the oil begins to separate from the sides, ensuring the keema has a semi-dry consistency. Turn off the heat and set this aromatic keema aside.

Now, in another thick-bottomed handi, bring water to a boil, using double the quantity of the soaked rice. Season the water with salt and lemon juice to brighten the flavors. Once the water is bubbling, carefully add the soaked rice and cook until it is about 95% done. It is crucial to keep an eye on the rice to prevent overcooking. Once the rice is almost cooked, drain it and spread it out on a wide tray to cool, avoiding any stirring that could break the grains.

When the rice is warm, layer it over the prepared keema, ensuring an even distribution. Drizzle melted ghee generously over the top, allowing it to seep into the rice for added richness. For a vibrant presentation, garnish with additional green chillies, fresh coriander, mint leaves, halved boiled eggs, fried cashews, raisins, and the saffron-soaked milk to infuse color and flavor.

To create the perfect dum, cover the handi tightly with foil and seal the edges to retain the steam. Place a heavy lid on top and let the pulao cook on low heat for an additional 15 to 20 minutes. This final step allows all the flavors to meld beautifully.

When ready to serve, carefully fluff the Shehenshahi Parsi Keema Pulao with a fork to mix the layers slightly, ensuring everyone gets a taste of the flavorful keema and fragrant rice. Serve this delectable dish with Burani Raita and roasted papad for a complete dining experience, perfect for weekend dinners or festive gatherings.

Enjoy this enchanting blend of Parsi flavors that will surely leave a lasting impression on your taste buds!