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For the meatballs, mix ingredients 1 to 7 above and make 1-inch meat balls with the mixture - pressing tightly in your palm and then shaping.
Set aside. For the gravy, fry ingredients 8 to 14 above in 1tbsp oil in a pressure cooker in the order listed, frying well after adding each item.
Cook till tomatoes soften, then add 3 cups water (if you are cooking 1.5 cups rice enough for 2-3 people) and then put in the meatballs.
Close and cook for 1 whistle in the pressure cooker or until the meat is cooked (not overcooked else they will break in the rice).
Wash the rice & add all the stuff from the cooker (the tomato-onion mix, water and floating spices - everything other than the actual meat balls).
Cook the rice in this liquid - let it boil and let it settle into the rice.
Then cover and simmer - you can drizzle fresh water if required - check from time to time until rice grains are cooked.
Then, open simmer until it is dry. Toss in the meat balls.
(Optional: Drizzle hot sauce/soya sauce).
Taste and add salt and lime as reqd.
Add chopped coriander, cover & toss well. Simmer for 2-3 mins.
Easy semiya pulav
Meatball and mushroom stew
1/2 kg or 1lb - minced meat
1.5 cups - rice
1 tsp - garlic ginger paste
1/2 tsp - each of haldi/turmeric powder, garam masala (all spice) powder, coriander powder
1 - finely chopped green chili or 1/2 tsp red chili pwd
1 tsp - vinegar, optional
1 - medium onion, finely chopped/ minced
2 - large chopped onions
2 to 3 - red dried chilies
1 half-inch - cinnamon stick
3 - large ripe tomatoes, chopped
1/2 tsp - pepper pwd
1/2 tsp - cumin pwd
2 tbsp - ghee/ clarified butter
2 - bayleaves
hot sauce/soya sauce (optional)
salt & pepper to taste
salt and lime as reqd
nuts and raisins if required
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