Keema Pulao Recipes

INGREDIENTS

• 300 g Rice
• 500 g Lamb Mince Keema
• 50 ml Oil
• 1 Onions
• 2 tsp Cumin Seeds Jeera
• 1 tsp Peppercorn
• 8 Cloves
• 3 Black Cardamom Bari Elaichi
• 2 Bay Leaf
• 2 tsp Ginger Paste
• 2 tsp Garlic Paste
• 1 tsp Salt
• 1 tsp Crushed Chillies
• 2 Green Chillies
• 700 ml Water

INSTRUCTIONS

• Wash the rice until the water runs clear then soak in the water for at least 30 minutes
• In a pan heat up the oil and then add the whole spices and sauté for 1-2 minutes until fragrant
• Add the finely sliced onions and brown for 6-8 minutes
• Then add 1 tablespoon of water and cook for a further 1-2 minutes until the colour is released from the onions
• Add the ginger and garlic paste then cook for 2-3 minutes
• Add the lamb mince and cook for 5 minutes until the mince browns, be sure to stir continuously until there are no lumps
• Add the salt and crushed chillies then cook for 8-10 minutes
• Add the water and green chillies then bring to a gentle boil
• Add the rice and cook for 6-8 minutes on high heat until 80% of the water dries up
• Cover and cook for 15 minutes on low heat
• Serve with a side of raita and enjoy!