Kheema pilau

    1 hour 15 min

    You can call this cheats biryani. First you pan-fry the spiced minced meat, then spread rice over the top and allow it to cook until done. You could also make this with minced lamb or chicken. It's delicious served with raita.

    102 people made this

    Serves: 6 

    • 550g basmati rice
    • 4 tablespoons cooking oil
    • 2 large onions, finely chopped
    • 1 tablespoon garlic puree
    • 1 tablespoon ginger puree
    • 1 teaspoon ground turmeric
    • 1 teaspoon garam masala
    • 1 teaspoon ground cumin
    • 2 tomatoes, chopped
    • 450g minced beef
    • salt to taste
    • 75g frozen green peas (optional)
    • 4 green chillies, halved lengthways
    • 15g ghee (clarified butter)
    • 1 cinnamon stick
    • 1 black cardamom pod
    • 2 bay leaves
    • 4 whole cloves
    • 1.2 litres water
    • 4 tablespoons chopped fresh coriander

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Place the basmati rice in a large bowl and cover with several inches of cool water; let stand 30 minutes. Drain.
    2. Heat the oil in a large pan with a heavy bottom; fry the onion, garlic paste and ginger paste in the hot oil until the onions are caramelised and golden brown, about 10 minutes. Stir the turmeric, garam masala and cumin into the mixture; allow to cook together for 30 seconds. Add the tomatoes and cook until the oil separates, about 10 minutes. Crumble the minced beef into the tomato mixture; season with salt and cook until the beef is no longer pink, about 15 minutes. Mix the frozen peas and the green chillies into the beef.
    3. Heat the ghee in a large frying pan over medium heat. Cook the cinnamon stick, cardamom pod, bay leaves and cloves in the ghee until fragrant, about 1 minute. Add the rice to the spice mixture; cook until the rice smells nutty, 1 to 2 minutes more. Spread the rice with the spices over the beef mixture, but do not stir. Gently pour the water over the rice and season with salt; bring the mixture to the boil for 2 minutes. Cover, reduce heat to low and continue cooking until the rice is tender, 12 to 15 minutes. Remove from heat completely and allow to sit covered another 20 minutes. Garnish with coriander to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    Tried this,it was super easy and came out delicious. I boiled 2 potatotes which i cut up into 4 pieces each and added to pot before i layered the rice...was amazing..thank you for posting.  -  03 Feb 2013


    i used butter instead of oil and tinned chopped tomatoes but it was delicious thank you for posting  -  03 Jun 2013


    Just made this recipe and am currently eating it. It's delicious. Will def make again. Thank you.  -  07 Sep 2013