Shehenshahi Parsi Keema Pulao Recipe
A non-veg Parsi Recipes recipe with basmati rice, mutton - minced, onions - finely chopped. Ready in 1h 25m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
23 steps- 1
To begin making the Shehenshahi Parsi Keema Pulao recipe, wash keema nicely under running water and collect in a bowl and keep aside
- 2
Wash and soak rice in water for 40 to 45 minutes before cooking
basmati rice(2 cups) - 3
Heat oil in a wok or a thick bottomed biryani handi and add whole spices including cloves, whole black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait till they crackle
cloves (laung)(4)whole black peppercorns(4)bay leaves (tej patta)(2)ajwain (carom seeds) - (shahi jeera)(1/2 teaspoon)cardamom (elaichi) pods/seeds(2)black cardamom (badi elaichi)(2)inch cinnamon stick (dalchini)(1/2)star anise(2)mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)whole eggs - boiled and cut into half(3) - 4
Now add ginger garlic paste and saute for a while
tablespoons ginger - paste/grated(2)tablespoons garlic - crushed(2) - 5
Add in the chopped onions and fry till they are golden in colour
onions - finely chopped(2)onions - thinly sliced and fried(1/2 cup) - 6
Add in the mutton keema and mix well
mutton - minced(250 grams) - 7
Cook on high flames for a while till the moisture from the keema evaporates
- 8
Once the keema starts to look dry, add in whisked curd and mix well
tablespoons curd (dahi / yogurt) - (sour curd is preferred)(2)star anise(2) - 9
Season with salt, stir and cook with lid closed till the minced meat is cooked properly
mutton - minced(250 grams)salt - to taste - 10
The keema will look watery hence no need to add any extra water
- 11
Once the keema looks cooked and mutton is tender, add in red chilli powder, green chillies, coriander powder and mix well
mutton - minced(250 grams)green chilli(4)tablespoons coriander powder (dhania)(2)red chilli powder(1 teaspoon)green chilli(2)coriander (dhania) leaves(1/2 cup) - 12
Fry everything together till oil starts leaving from sides
star anise(2) - 13
Keep the consistency of keema semi dry and turn off the gas
- 14
In a separate thick bottomed handi, heat water double the quantity of rice and add salt and lemon juice to it
basmati rice(2 cups)salt - to tastelemon juice(1 teaspoon) - 15
Once the water starts getting hot, add soaked rice and cook till its 95% cooked
basmati rice(2 cups)star anise(2)tablespoons saffron strands - soaked in milk(2) - 16
Turn off the gas and strain the rice and collect them on a wide tray
basmati rice(2 cups) - 17
Spread the rice and allow it to cool
basmati rice(2 cups) - 18
Don't mix the rice else the grains may break
basmati rice(2 cups) - 19
Once the rice are warm, layer them over the cooked keema and add pure ghee all over
basmati rice(2 cups)tablespoons ghee(2)cashew nuts - toasted/fried in ghee(6)raisins - toasted/fried in ghee(6) - 20
Garnish with green chilies, coriander, mint, boiled eggs, fried cashews and raisins, fried onions and saffron soaked milk for color
onions - finely chopped(2)green chilli(4)tablespoons coriander powder (dhania)(2)green chilli(2)mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)cashew nuts - toasted/fried in ghee(6)raisins - toasted/fried in ghee(6)tablespoons saffron strands - soaked in milk(2)whole eggs - boiled and cut into half(3)onions - thinly sliced and fried(1/2 cup) - 21
Cover the handi with a foil and seal from sides
- 22
Put on a heavy lid and keep the pulao on dum for another 15 to 20 minutes
- 23
Serve Shehenshahi Parsi Keema Pulao along with Burani Raita and a roasted papad for weekend night dinners or you can also serve this for your house parties
Rate this recipe
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Shehenshahi Parsi Keema Pulao Recipe
A non-veg Parsi Recipes recipe with basmati rice, mutton - minced, onions - finely chopped. Ready in 1h 25m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making the Shehenshahi Parsi Keema Pulao recipe, wash keema nicely under running water and collect in a bowl and keep aside
- 2
Wash and soak rice in water for 40 to 45 minutes before cooking
basmati rice(2 cups) - 3
Heat oil in a wok or a thick bottomed biryani handi and add whole spices including cloves, whole black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait till they crackle
cloves (laung)(4)whole black peppercorns(4)bay leaves (tej patta)(2)ajwain (carom seeds) - (shahi jeera)(1/2 teaspoon)cardamom (elaichi) pods/seeds(2)black cardamom (badi elaichi)(2)inch cinnamon stick (dalchini)(1/2)star anise(2)mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)whole eggs - boiled and cut into half(3) - 4
Now add ginger garlic paste and saute for a while
tablespoons ginger - paste/grated(2)tablespoons garlic - crushed(2) - 5
Add in the chopped onions and fry till they are golden in colour
onions - finely chopped(2)onions - thinly sliced and fried(1/2 cup) - 6
Add in the mutton keema and mix well
mutton - minced(250 grams) - 7
Cook on high flames for a while till the moisture from the keema evaporates
- 8
Once the keema starts to look dry, add in whisked curd and mix well
tablespoons curd (dahi / yogurt) - (sour curd is preferred)(2)star anise(2) - 9
Season with salt, stir and cook with lid closed till the minced meat is cooked properly
mutton - minced(250 grams)salt - to taste - 10
The keema will look watery hence no need to add any extra water
- 11
Once the keema looks cooked and mutton is tender, add in red chilli powder, green chillies, coriander powder and mix well
mutton - minced(250 grams)green chilli(4)tablespoons coriander powder (dhania)(2)red chilli powder(1 teaspoon)green chilli(2)coriander (dhania) leaves(1/2 cup) - 12
Fry everything together till oil starts leaving from sides
star anise(2) - 13
Keep the consistency of keema semi dry and turn off the gas
- 14
In a separate thick bottomed handi, heat water double the quantity of rice and add salt and lemon juice to it
basmati rice(2 cups)salt - to tastelemon juice(1 teaspoon) - 15
Once the water starts getting hot, add soaked rice and cook till its 95% cooked
basmati rice(2 cups)star anise(2)tablespoons saffron strands - soaked in milk(2) - 16
Turn off the gas and strain the rice and collect them on a wide tray
basmati rice(2 cups) - 17
Spread the rice and allow it to cool
basmati rice(2 cups) - 18
Don't mix the rice else the grains may break
basmati rice(2 cups) - 19
Once the rice are warm, layer them over the cooked keema and add pure ghee all over
basmati rice(2 cups)tablespoons ghee(2)cashew nuts - toasted/fried in ghee(6)raisins - toasted/fried in ghee(6) - 20
Garnish with green chilies, coriander, mint, boiled eggs, fried cashews and raisins, fried onions and saffron soaked milk for color
onions - finely chopped(2)green chilli(4)tablespoons coriander powder (dhania)(2)green chilli(2)mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)cashew nuts - toasted/fried in ghee(6)raisins - toasted/fried in ghee(6)tablespoons saffron strands - soaked in milk(2)whole eggs - boiled and cut into half(3)onions - thinly sliced and fried(1/2 cup) - 21
Cover the handi with a foil and seal from sides
- 22
Put on a heavy lid and keep the pulao on dum for another 15 to 20 minutes
- 23
Serve Shehenshahi Parsi Keema Pulao along with Burani Raita and a roasted papad for weekend night dinners or you can also serve this for your house parties
Rate this recipe
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