Leftover: Keema

Keema Pulao (from Leftover Keema)

Name: Keema Pulao (from Leftover Keema)
Total time: 40 min
Yield: 3
Cuisine: Pakistani
Ingredients: Leftover keema: 1 bowl; Rice: 1 cup, soaked 30 minutes; Peas: 1/2 cup (optional); Oil: 1 tbsp; Onion: 1 medium, sliced; Cumin seeds: 1 tsp; Whole spices: 2 cloves, 1 black cardamom, 1 bay leaf; Salt: 1/2 tsp; Water: 2 cups; Green chilli: 2

One bowl of keema is too little for three people, but steamed with rice it fills everyone up.

Cooking time40 mins

Serves3 people

Nutrition (per serving)

383kcal

13gProtein

55gCarbs

11gFats

Method

Step 1
Heat the oil in a pot and fry the cumin and whole spices for 30 seconds.
Step 2
Add the onion and fry 5 minutes until golden.
Step 3
Add the keema and peas and fry for 2 minutes.
Step 4
Add 2 cups water and the salt and bring to a boil. Taste first; the keema is already salted.
Step 5
Add the soaked rice and green chillies and cook on high heat until the water is level with the rice.
Step 6
Lower the heat, cover and steam for 12-15 minutes. Serve with raita.

Chef's Tips

Don't stir the rice during dum or it will break.
A clean cloth under the lid keeps the steam in for fluffy rice.

Storage

Fridge for 2 days.

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