Special Qeema Pulao Recipe

 Makki Madni Catering

"Makki Madni Catering" is Providing "Keema Pulao" which is a flavorful rice dish made with spiced minced meat (typically mutton or chicken) combined with basmati rice. Here's a delicious Keema Pulao recipe:

Ingredients:

• Basmati rice: 2 cups, washed and soaked for 30 minutes
• Minced meat (keema): 500 grams (mutton or chicken)
• Onions: 2 large, thinly sliced
• Ginger-garlic paste: 2 tablespoons
• Green chilies: 2-3, slit
• Yogurt: 1/2 cup, whisked
• Red chili powder: 1 teaspoon
• Turmeric powder (haldi): 1/2 teaspoon
• Garam masala: 1 teaspoon
• Bay leaves: 2
• Cumin seeds: 1 teaspoon
• Whole spices: 2-3 cloves, 1-inch cinnamon stick, 2-3 cardamom pods, and 2-3 black peppercorns
• Oil or ghee: 3-4 tablespoons
• Fresh coriander leaves: handful, chopped
• Fresh mint leaves: handful, chopped
• Salt: to taste
• Water: 4 cups

Instructions:

1. Preparation: In a large pot or deep pan, heat the oil or ghee over medium heat. Add cumin seeds, bay leaves, and the whole spices. Sauté for a minute until aromatic.
2. Onions: Add the thinly sliced onions and sauté until they become golden brown.
3. Meat and Spices: Stir in the ginger-garlic paste and cook until the raw smell disappears. Add the minced meat, red chili powder, turmeric powder, and salt. Cook, stirring frequently, until the meat is browned.
4. Yogurt: Lower the heat and add the whisked yogurt to the meat mixture. Mix well and cook until the oil begins to separate from the mixture.
5. Rice: Drain the soaked rice and add it to the pot. Stir gently to mix it with the meat.
6. Water and Cooking: Pour in the water and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low, add the slit green chilies, fresh coriander, and mint leaves. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes, or until the rice is cooked and all the water has been absorbed.
7. Finish: Once cooked, sprinkle garam masala over the pulao and gently fluff the rice with a fork.
8. Cover the pot again and let it sit for another 5-10 minutes before serving.

Remember: When MakkiMadni Catering is cooking for such a large group, the key is to have a good mise en place (everything in its place). Prepare and measure everything beforehand, and it'll be easier to manage the actual cooking process. Also, consider recruiting a couple of helpers to expedite tasks like chopping, stirring, and serving!

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