SOME OLD RECIPIES SHOULD
NEVER BE CHANGED
Have you ever found yourself captivated by the aromatic allure of Qeema Pulao, wondering how to recreate this culinary masterpiece in your kitchen?
Fear not, as we unveil the secrets behind crafting the perfect Qeema Pulao with the exquisite touch of Tilda Basmati Rice (Purana Chawal). Elevate your dish from ordinary to extraordinary.
Follow these 10 simple steps, and you’ll be on your way to delighting your taste buds with a dish that seamlessly blends tradition and innovation.
Total time required: 60 mins
Preparation time: 10-15 mins
Serving: 5-7 Persons
INGREDIENTS – TO COOK PERFECT QEEMA PULAO
- Tilda Basmati Rice 750g
- Water as required
- Cooking oil 1 Cup
- Pyaz (Onion) sliced 2 large
- Badiyan ka phool (Star anise) 1
- Sabut kali mirch (Black peppercorns) 10-12
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 4-5
- Zeera (Cumin seeds) 1 tsp
- Badi elaichi (Black cardamom) 1
- Adrak (Ginger) crushed ½ tbs
- Lehsan (Garlic) crushed ½ tbs
- Beef Qeema (Mince) 600g preferably hand chopped
- Tamatar (Tomato) sliced 1 large
- Hari mirch (Green chilli) crushed 1 tbs
- Zeera powder (Cumin powder) 1 tsp
- Lal mirch (Red chilli) crushed ½ tbs
- Himalayan pink salt ½ tbs or to taste
- Jaifil powder (Nutmeg powder) ¼ tsp
- Dhania powder (Coriander powder) 1 tsp
- Water 4 Cups or as required
- Hari mirch (Green chillies) 3-4
10 STEPS INSTRUCTIONS – QEEMA PULAO MADE WITH TILDA BASMATI RICE [Purana Chawal]
- Take a bowl and place rice in it; wash thoroughly and soak in water for 30 minutes. Afterward, strain the soaked rice and set it aside.
- In a pot, heat cooking oil.
- Slice the onions and cook them until they become golden. Take out half of the cooked onions and save them for garnishing.
- In the remaining fried onion, put star anise, cloves, black peppercorns, cinnamon sticks, cumin seeds, black cardamom, garlic, and ginger. Stir well for a minute.
- Add minced beef and stir thoroughly until it alters its color.
- Add tomato, green chili, cumin powder, pink salt, red chili crushed, coriander powder, nutmeg powder & mix well, cover & cook on low heat for 8-10 minutes, then increase the heat until oil separates.
- Add water & bring it to a boil.
- Add soaked rice, mix well & cook on medium flame until ½ cup water is left.
- Add green chilies, cover with kitchen cloth & steam cook on low flame for 10-12 minutes.
- Garnish with fried onion & serve with yogurt raita!
RECIPE TIPS – A MUST READ
- Brown The Meat – One effective way to enhance the taste of any meat dish, whether it’s with minced meat or meat chunks, is to spend some time browning the meat. Browning helps eliminate the moisture from the meat, and the meat releases its fat. Fat = flavor! Those slightly charred bits of meat also add a lot to the overall taste.
- Don’t use unsoaked rice– Soak the rice every time, at least for 20 minutes. This helps the rice become softer and ensures even cooking. Also, soaking removes soluble starches in rice, which lowers stickiness when cooking. Lastly, soaked rice tastes softer and cooks faster.
- Don’t skimp on oil – If you reduce oil quantity, your pulao will taste like steamed rice. Also, chances are that the pulao will be sticky because oil prevents the rice grains from sticking to each other.
- Avoid using too many spices – This is my taste preference. I don’t like adding a ton of spices in pulao dishes and letting the flavor of meat(Qeema) shine.
- Use a Heavy Pot – Traditional cooking vessels such as a deg (or lagan) work well. Otherwise, go for a reliable Dutch oven for stovetop cooking. A sturdy pot keeps the heat, avoids scorching, and, most importantly, helps in consistent and even cooking of rice.
COOKING MADE EASY!
May every plateful be a reminder of the simplicity and joy found in the heart of your home – the kitchen. As you share this delicious creation with loved ones, let the aroma linger as a testament to the delightful memories made during the preparation of this timeless dish.
Cheers to the joy of cooking, the magic of Tilda Basmati Rice, and the satisfaction that comes with a well-spent moment in the kitchen. Until the next culinary exploration, happy cooking, and hearty eating!
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