Kheema Pulao

Name: Kheema Pulao (Ground-lamb pilaf)
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 green chiles, stemmed and slit; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh cilantro; 1 cup (200 grams) raw basmati rice; ½ teaspoon cumin seeds; 1½ tablespoons ghee; 1 teaspoon garam masala (spice mix); 1-inch (2½-cm) cinnamon stick; 2 whole cloves; 5 whole black peppercorns; 2 green cardamom pods; 1-inch (2½-cm) piece fresh ginger, chopped; 5 or 6 cloves garlic, chopped; 2 medium red onions, sliced; 8 ounces (250 grams) ground lamb; 1 teaspoon red chile powder; 1½ teaspoons table salt; ¼ teaspoon ground turmeric; ¼ cup (60 grams) plain yogurt, whisked; 1½ tablespoons vegetable oil

Ground-lamb pilaf

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is a version made popular by my colleague Chef Harpal Singh Sokhi, who is a name to be reckoned with in regional South Indian cooking.

Ingredients

1 cup (200 grams) raw basmati rice
1½ tablespoons vegetable oil

Asia
India
Main course
Gluten-free

Method

Put the rice in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 4 cups (800 ml) water and soak for 20 minutes. Drain the rice in a strainer.
Place a medium