Qeema Pulao made with Falak Rice (Purana Chawal)

Some old recipes should never be changed. This is a very special recipe from Saima’s grandmother and has a lot of memories attached with it. Qeema Pulao made with properly aged Falak rice. Tell us in comments below how is your purana chawal. #happycookingtoyou #FoodFusion #digitalammi

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-Falak Extreme Basmati Rice 750g

-Water as required

-Cooking oil 1 Cup

-Pyaz (Onion) sliced 2 large

-Badiyan ka phool (Star anise) 1

-Laung (Cloves) 4-5

-Sabut kali mirch (Black peppercorns) 10-12

-Darchini (Cinnamon sticks) 2

-Zeera (Cumin seeds) 1 tsp

-Badi elaichi (Black cardamom) 1

-Lehsan (Garlic) crushed ½ tbs

-Adrak (Ginger) crushed ½ tbs

-Beef qeema (Mince) 600g preferably hand chopped

-Tamatar (Tomato) sliced 1 large

-Hari mirch (Green chilli) crushed 1 tbs

-Zeera powder (Cumin powder) 1 tsp

-Himalayan pink salt ½ tbs or to taste

-Lal mirch (Red chilli) crushed ½ tbs

-Dhania powder (Coriander powder) 1 tsp

-Jaifil powder (Nutmeg powder) ¼ tsp

-Water 4 Cups or as required

-Hari mirch (Green chillies) 3-4



-In a bowl,add rice,water,wash thoroughly & soak for 30 minutes then strain soaked rice & set aside.

-In a pot,add cooking oil & heat it.

-Add onion & fry until golden,take out half quantity & reserve for garnishing.

-In remaining fried onion,add star anise,cloves,black peppercorns,cinnamon sticks,cumin seeds,black cardamom,garlic,ginger & mix well for a minute.

-Add beef mince & mix well until it changes color.

-Add tomato,green chilli,cumin powder,pink salt,red chilli crushed,coriander powder,nutmeg powder & mix well,cover & cook on low flame for 8-10 minutes then cook on high flame until oil separates.

-Add water & bring it to boil.

-Add soaked rice,mix well & cook on medium flame until ½ cup water is left.

-Add green chillies,cover with kitchen cloth & steam cook on low flame for 10-12 minutes.

-Garnish with fried onion & serve with yogurt raita!

Recipe By: Bushra Niaz

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