How to make Keema Bhaat - SK Khazana -
Spicy mutton mince mixed with rice and served with raita makes a fantastic one dish meal
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton mince (kee a), Basmati rice (बासमती चावल)
Cuisine : Maharashtrian
Course : Rice
You can also find more Rice recipes like Chowli and Brown Rice Stew Pulihara (Tamarind Rice) Meat Ball Pulao Chicken Fried Rice
Keema Bhaat - SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Keema Bhaat - SK Khazana Recipe
Mutton mince (kee a) 200 grams
Basmati rice cooked 3 cups
Oil 2 tablespoons
Black peppercorns 10-12
Cloves 6-7
Cinnamon 3 half-inc
Ginger-garlic paste 1 tablespoon
Medium onion finely chopped 1
Medium tomato finely chopped 1
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Kolhapuri masala 1 tablespoon
Coriander-cumin powder 1 teaspoon
Salt to taste
Fresh coriander leaves finely chopped 1 tablespoon
Green chillies (optional) finely chopped 1 teaspoon
Fresh mint leaves finely chopped 1 tablespoon
Fresh coriander sprig to garnish
Raita to serve
Method
Step 1
Heat 2 tbsps oil in a non-stick deep pan, add peppercorns, cloves and cinnamon and sauté till fragrant.
Step 2
Add ginger-garlic paste and, mix and sauté for 1 minute. Add onion, mix and sauté for a minute on high heat or till onion turns light brown.
Step 3
Add tomato, mix well and saute till tomato turns pulpy. Add turmeric powder, red chilli powder, Kolhapuri masala and coriander-cumin powder and sauté till oil separates.
Step 4
Add mutton mince, reduce heat and mix well. Add sufficient salt for rice also and mix well. Add ¼ cup water and mix well. Cover and cook for 8-10 minutes on medium heat or till mutton gets cooked.
Step 5
Add coriander leaves, green chilli (optional), mint leaves and rice and mix well gently. Cook for 3-4 minutes on medium heat till flavours combine well and it becomes dry.
Step 6
Transfer keema bhaat in a serving bowl, garnish with coriander sprig and serve hot with raita.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
