Kheema Chawal

photo

Eaten hot on a cold rainy day, kheema is essentially an important element to many other recipes but tastes just as good eaten plain. Kheema also known as minced meat, is a traditional south Asian dish that can be prepared in a large range of varieties with any type of meat (chicken, mutton, beef). This dish can be eaten as is with yellow rice, bread, roti, paratha’s or even noodles and pasta.

The most important part of preparing kheema is washing the meat. I usually put all my kheema in a netted utensil/ strainer and wash it under warm water till the kheema washes out clean and without any blood. I know of so many people who don’t wash their Kheema but I think it’s really unhealthy to not do so, washing the kheema also prevents lumps from forming while cooking.

Ingredients For Kheema

1 lb. Minced meat (Chicken – Mutton – Beef)
2 pcs. Bay leaves
3-4 Cloves
2 pcs. Cinnamon sticks
4-5 Whole pepper corns
1 tsp. Kashmiri chili powder
3/4 Tsp. Ginger garlic paste
2 Green chili’s washed and slit in the center
1/2 Cup tomato puree or ketchup
3 Tbs. Lal Masala
2 Medium sized onions
Salt to taste
Masala box1

Ingredients For Yellow Rice

2 Cups White basmati rice
1/2 tsp. Turmeric powder
Salt to taste

Method For Kheema

-Wash the minced meat in a strainer till the water runs clear of blood
-Fry the onions in 1 tsp. of oil, add the ginger garlic paste and kashmiri chili powder

kheema bhuno

-Next add the Lal Masala and cook for 5 min on a medium flame
-Add the kheema and cook covered for five minutes
-Pour the tomato puree and add green chili’s, stir and cook for another five minutes
-Now add the dry spices – bay leaves, cloves, cinnamon sticks and whole pepper corns and continue cooking the meat for twenty-five minutes stirring occasionally
– Add salt to taste

kheema

Method for Yellow Rice

– Soak 2 cups of white basmati rice in water for 1 hour and wash the rice draining all the starch from the water
– Add the soaked rice to 6 cups of boiling water
– Next add 1/2 tsp. of turmeric powder and salt
– Add a 1/2 tsp. of olive oil to the water and boil covered for 3-4 minutes
– Cook partially covered for another 12- 15 minutes and immediately drain out the excess water
– Allow the yellow rice to cool in a perforated utensil

photo yellow rice

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8 thoughts on “Kheema Chawal

  1. forestmtnhike April 11, 2013 at 3:56 AM Reply

    My best friend moved to South West India near Kutarakkara (I’m not sure if the spelling is correct). But I used to love her yellow rice! It’s just Yum. Now I’ll have to make some using your recipe. Thanks!

    • laishacooper April 11, 2013 at 11:03 PM Reply

      Hi Rose, It’s so lovely to hear from you again, I think you mean Karnataka. The yellow rice that you are talking about has a few more spices and is prepared differently. Don’t worry I will post that recipe especially for you sometime next week. I usually make the other type of yellow rice when I have some white rice left over.

  2. arnaz dhanbhoora April 16, 2013 at 6:00 AM Reply

    Just made this kheema………it was delicious !!!! Thanks for the recipe!

    • laishacooper April 16, 2013 at 9:45 PM Reply

      Hi Arnaz, thank you for trying out this recipe I am so glad you enjoyed it. I use the same kheema in my Pulao also and will be posting that recipe soon.

  3. […] 1½ Cup boiled basmati rice 3/4th Cup clotted cream ½ Cup curd 2. Potatoes cut into large pieces and fried 2. Hard boiled eggs cut into pieces Cooked Kheema – Click here for Recipe […]

  4. pradnya13 June 24, 2013 at 5:15 AM Reply

    hi laisha,
    its so good to see your blog and totally ecstatic that its about FOOD!!! Parsi cuisine is a definite treat to your palette and i will soon start cooking al the recipes mentioned here. just a request, can u plz do the recipe Kamal mam once made herself, i think it was cold bread sandwich layered wit sweetened curd, somthing i havent been able to get out of my mind ever since I tasted it!!! thanks 🙂

    • laishacooper July 22, 2013 at 4:29 PM Reply

      Thanks Pradnya, its my favorite type of food. how could I not write about it.

    • laishacooper July 22, 2013 at 4:31 PM Reply

      Pradnya, That recipe is her favorite its her diet low cal version of the dahi vada… I will definitely make it so I can take some yummy pictures and post the recipe soon.. don’t worry you wont have to wait much longer

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