Always ask, Why Not!
So I was shopping for some groceries and spied a packet of Betel leaves. I don’t go searching for paan. But once in a while do indulge in the plain simple variety with just some lime and betel nuts. Betel leaves have a sharp and slightly spicy taste. They worked beautifully in this kheema pulao.
- 1/2 cup or approximately 80 grams of Kheema (Minced Mutton).
- 1 cup of fresh shelled peas.
- 2.5 cups of rice, washed and soaked in water for at least 20 minutes.
- 2 Onions, diced.
- 3 Green Chilies, chopped.
- 3 Betel leaves, rolled and chiffonade cut (long thin strips).
- 1 teaspoon ginger garlic paste.
- 1/2 teaspoon of turmeric.
- 1 teaspoon of coriander powder.
- 1 dried lemon (optional). Poke holes using a fork.
- Finely chopped coriander.
Use a pressure cooker. Saute onions and green chilies in 2 tablespoons of oil. Stir in the ginger-garlic paste and when the raw smell is gone, add the minced meat. Cook on high heat, while stirring occasionally. Once it starts to brown up, add the betel leaves. Mix well and try to de-glaze the pan. After 2-3 mins of mixing, add the peas. Let it cook on low-medium heat for about 5 mins. During this time add turmeric and coriander powder. Drain the rice and stir it in.
Use the moisture from the rice to completely de-glaze the pan. When there is no more moisture left in the pan, add 4 and half cups of warm water. Mix in the chopped coriander and the dried lemon. Pressure cook on high, for one whistle. Simmer for 5 mins.
Enjoy a superb burst of flavor that will leave your family guessing about the magic ingredient.