Non-vegetarianDinnerParsi

Shehenshahi Parsi Keema Pulao

Name: Shehenshahi Parsi Keema Pulao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Parsi
Ingredients: 2 cups basmati rice; 500 g lamb mince; 3 onion; 3 tbsp ghee; 2 tbsp oil; 1 tbsp ginger garlic paste; 2 green chilli; 2 tomato; 100 g yogurt; 1 tsp cumin seeds; 2 cinnamon stick; 4 clove; 4 green cardamom; 2 bay leaf; ½ tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; ½ tsp garam masala; 1 tsp salt; 1 pinch sugar; 1 pinch saffron; 3 tbsp milk; 3 cups water; 15 cashew (optional); 2 tbsp raisins (optional); 2 tbsp coriander leaves (optional)

Shehenshahi Parsi Keema Pulao is a non-vegetarian dinner from Parsi cuisine (West India). It is made with lamb mince, basmati rice and fried onion. This recipe serves 4 and takes about 1 hr 10 min. One serving has about 450 kcal, 25 g protein, 50 g carbs and 18 g fat.

Did you know? A regal Parsi dish where spiced lamb mince layers with fragrant rice. Garnish with boiled eggs and crispy potatoes. Slow-cooked for depth. A hearty one-pot meal.

Updated 15 June 2025 · nutrition is an estimate per serving