Cooking Time 50
mins Serve : 2
INGREDIENTS
Keema - 500 gms
Sliced onion - 1
Onion paste - 2 onion
Ginger garlic paste - 2 tbsp
Coriander powder - 1 tsp
Red chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
Cloves - 2 - 3
Cardamom - 2
Cinnamon - 1 inch stick
Black pepper - 3 - 4
Salt - to taste
Clarified butter - 2 tbsp
kasuri methi - 1 tbsp
Mustard oil - 2 tbsp
Fried onion - 1/2 cup
Salt - to taste
Half done rice - 1 cup
Kevra water - 1 tbsp
Saffron - few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp
METHOD
For keema
Heat oil and clarified butter in a pressure cooker,add cloves,cinnamon,cardamom and black pepper to crackle.
Add sliced onion and saute till light brown.
Now add ginger garlic paste and onion paste and cook for five mins.
Add keema pieces and salt and cook on a high flame for five mins
Add coriander powder,red chilly powder ,turmeric powder and mix well.
Cook in a slow flame for 10 mins.
Now add two cup of water and garam masala powder and cover the lid and cook for ten mins or keema becomes tender
Add kasuri methi and mix well.
Soak rice for half an hour and strain it Bring the water to boil,add green chilly,cumin seeds,one tbsp clarified butter,salt and rice make half done rice
Soak the saffron in hot milk.
Heat the pan add saffron milk.
Evenly spread the half done rice and fried onion,coriander and mint leaves and keema to form at least two layer.
Add cinnamon powder and cover the lid Tightly cover the pan and cook 7 - 8 mins.
Add kevra water and fried onion before serving.
