Keema pulao Recipe

Ingredients For Keema pulao Recipe
Minced meat (keema)	200 gm
Biryani Rice (Biryani chawal)	2 cups
Medium onions (payaj) chopped	2 big
Green Chillies (hari mirch) Chopped	2 table spoons
Tomatoes (tamatar) chopped	1 big
Ginger (adrakh) paste	1 table spoon
Garlic (lahsan) paste	1 table spoon
Clarified butter (ghee )	1 table spoon
Salt (namak)	to taste
Caraway (shahijeera) seeds	½ tea spoon
Bay leaf (tej patta)	1-2 pieces
Coriander leaves (hara dhaniya) chopped	½ cup
Mint leaves (pudina) chopped	2-3 tea spoons
Turmeric powder	½ tea spoon
Spices to be ground
Brown Cardamom (Moti elaichi)	1 piece
Cloves (laung)	3-4 pieces
Cinnamon (dalchini)	1”
Black pepper (kali mirch)	5-6 pieces
Cumin (jeera) seeds	½ tea spoon
Whole red chilli ( lal mirch)	2
Mace	½ tea spoon
Stone flower	½ tea spoon

Method

1. Wash the rice and soak in water for about 20 min. Cook rice with some salt and ghee
2. Take cardamoms, cloves, cinnamon, black pepper, cumin seeds, red chilli, mace and stone flower in a jar and grind these well and keep aside.
3. Take minced mutton to another vessel and wash lightly, drain with help of a strainer and keep aside.
4. In a non stick vessel, heat the clarified butter. Add bay leaves and caraway seeds and leave for 30 second to flavor the oil.
5. Now add onion, ginger garlic paste and sauté it till onion gets golden colour.
6. Then add turmeric powder, tomato and green chillies and cook it for 5 – 7 minutes.
7. Add in the prepared spices powder and salt and stir well
8. Once the spices start giving out oil, add minced mutton and cook it well for 20 minutes or till it is done (If required add little water).
9. Now add mint and coriander leaves and stir it.
10. Lower the flame, and add in the cooked rice to the minced mutton mixture and mix well, so that the spices coat the rice real well. Cook this for further 3-4 minutes and turn off the heat.
11. Serve "Keema pulao" with raita and salad.

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