Kheema Pulao

INGREDIENTS: (FOR THE KHEEMA MASALA)

1.     Kheema (mutton or beef mince) 250g

2.     Onion 2 finely chopped

3.     Ginger and garlic paste 1 Tbsp

4.     Green chillies 2 slit

5.     Tomato 1 chopped

6.     Turmeric powder 1 tsp

7.     Garam masala ½ tsp

8.     Red chilli powder 2 tsp or to your taste

9.     Coriander powder 1 tsp

10.   Green peas 3 Tbsp (boiled)

11.   Coriander leaves  chopped 2 Tsp

12.    Mint leaves chopped 1 Tsp (optional)

13.    Oil 4 -5 Tsp

14.    Salt to taste

METHOD:

·    In deep bottom pan add oil, then add onion and green chillies fry till onion turns  light brown

·    Then add ginger and garlic paste fry for few minutes, then add tomato and salt when tomato is soft add turmeric powder, red chilli powder, garam masala and coriander powder mix well and fry for few second

·    Then add the Kheema and close the lid and cook for 10 minutes

·    After that add green peas ,coriander leaves and mint leaves and cook for another 10 minutes in low heat

·    Then remove from heat and keep aside

INGREDIENTS: (FOR THE RICE)

1.     Rice 2 cups (washed and drained )

2.     Ghee 2 Tbsp

3.     Oil 1 Tbsp

4.     Lemon juice 1 tsp

5.     Carrot 2 Tbsp finely chopped

6.     Whole masala of your choice

7.     Rose water 1 tsp

8.     Salt to taste

9.     Water 4 cups

METHOD:

·    In a non stick vessel add ghee and oil then add whole masala

·    Then add carrot and fry for few second

·    Then add the rice, salt and lemon juice and fry for 2 minutes

·    Then add water, close the lid and cook the rice in medium heat

·    When the water starts bubbling reduce the heat into low and cook till water is completely dry ,then remove from heat and let it cool

·   Then slowly mix the Kheema masala and rice completely, then splash rose water

·   Then again cover the vessel with the foil and keep in low heat for 10 minutes

·    Kheema pulao is ready to serve with yoghurt and cucumber