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Kashmiri Keema Pulao

Madhuri.Dixit's picture
Kashmiri Keema Pulao is simple to make rice recipe. Kashmiri Keema Pulao gets its taste from rice mixed with meat and peas. Kashmiri Keema Pulao is inspired by many restaurants across the world.
  Ghee 100 Gram
  Keema 500 Gram
  Curd 1⁄2 Cup (8 tbs)
  Ginger 1 Inch
  Coriander powder 1 Tablespoon
  Cayenne pepper powder 2 Teaspoon
  Garam masala powder 2 Teaspoon
  Rice 500 Gram
  Saffron 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Water 8 Cup (128 tbs)
  Pine nuts 1 Cup (16 tbs)
  Salt To Taste

Heat ghee and fry keema with curd and spices on low heat until meat is nicely browned.
Add grained rice, saffron, milk, salt and water to cook the rice.
Cook until done.
Stir in the nuts, transfer contents in a casserole and then bake covered with lid for 30-40 mins at 375F or 190C.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.8 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4878 Calories from Fat 2382

% Daily Value*

Total Fat 274 g421.5%

Saturated Fat 102.4 g511.9%

Trans Fat 3.8 g

Cholesterol 615.4 mg205.1%

Sodium 1202.7 mg50.1%

Total Carbohydrates 453 g150.9%

Dietary Fiber 18 g72.1%

Sugars 22.6 g

Protein 167 g333.8%

Vitamin A 12.2% Vitamin C 15%

Calcium 84.6% Iron 136.5%

*Based on a 2000 Calorie diet

Kashmiri Keema Pulao Recipe