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Hyderabadi Kheema Pulao

Hyderabadi Kheema Pulao (minced meat rice) is a one pot simple, rich and flavorful dish best for weekends meals.
5 from 1 vote
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Course: Brunch, Main Dish
Cuisine: Hyderabadi, Indian
Keyword: dairy-free, Gluten-free, ground meat, healthy, hearty, hyderabadi, indian, marination, simple recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 634kcal
Author: Aakruti Mahendra

Ingredients

Marinating the meat

  • 1 lbs ground lamb (minced meat) or 1/2 kg lamb or goat meat. You can use minced chicken, turkey or other red meats as well
  • 1-2 tsp Red chilli powder
  • 1/2 tsp Turmeric
  • 2-3 tbsp Lemon juice
  • 1 tsp Ginger garlic paste
  • Salt to taste

Cooking the meat

  • 1/2 Red Onion chopped
  • 1 tsp Ginger garlic paste
  • 1 tsp coriander
  • 1 tsp garam masala
  • 2 Green chili
  • 1 tbsp cooking oil

For Rice

  • 1.5 cups Basmati Rice
  • 5 cups water for boiling rice
  • 1 tsp Ginger garlic paste
  • 1 tsp cardamon pods
  • 5-7 whole cloves
  • 1-2 medium bay leaves
  • 1 tsp cinnamon
  • 2 tbsp Lemon juice
  • Salt to taste

For Garnish

  • 3 tbsp Cilantro chopped
  • 3 tbsp mint chopped

Instructions

Marination

  • In a medium bowl, take the minced meat and all the ingredients under marination. Mix well and let it marinate for a minimum of 4 hours or overnight.

Cooking the meat

  • In a non stick pan/ pot, heat 1 tbsp oil and add onions. Cook until they turn pink and translucent. Next add ginger garlic paste and sauté for 30 seconds or until the raw aroma disappears.
  • Next add the marinated meat and cook until the water dries and oil leaves the sides.
  • Now add coriander and garam masala. Mix and add green chilis.
  • Remove from heat and keep it aside.

Cooking the rice

  • In a large pot, bring around 5 cups of water to a boil. When the water is hot, add the spices listed under 'For Rice'. Get it to a boil and add rice.
  • Gently stir with a spoon occasionally while the rice is cooking. Don't reduce the flame.
  • Once the rice is fully cooked drain the rice in a colander. Gently fluff and keep aside.

Mixing meat and rice

  • On low heat, in the same pot that rice was cooked, add cooked meat and rice and gently mix. The meat should be uniformly combined with the rice.
  • Remove from heat and transfer into a serving dish. Garnish with chopped mint and cilantro.
  • Serve with 'Dahi ki Chutney' (Indian yogurt dip) and a fresh salad (Avocado salad). Enjoy!

Notes

  1. While marinating meats, turmeric is used as a disinfectant. Hence it's a mandatory marination ingredient.
  2. While cooking the meat, use minimum oil as lamb meat has high fat content, which will add to the overall oil.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.

Nutrition

Calories: 634kcal | Carbohydrates: 62g | Protein: 24g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 176mg | Potassium: 374mg | Fiber: 3g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 3mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!