Lamb Mince 500gm
Basmati Rice 500gm
2 Big onions(roughly chopped)
Green Chillies 3
Ginger garlic paste 2 tbsp
2 roughly chopped tomatoes
Turmeric powder 1/2 tsp
Bay leaf 1
Finely chopped coriander leaves 1/2 cup
Finely chopped mint leaves 1/2 cup
Pepper powder 1 tsp
Cloves 3
Cinnamon stick of 1 inch size
Cardamoms 3
Garam masala 2 tbsp
Ghee or oil 4 tbsp
Salt
Preparation:
- Heat 4 tbsp of ghee in a pressure pan. Add ginger garlic paste, bay leaf, cloves, cinnamon and cardamoms to it and let it fry for sometime.
- Now add the chopped onions, chillies, tomatoes, garam masala, coriander and mint leaves and saute it for 5 mins or till onions become translucent.
- Add minced meat to this masala, mix it well and add some salt and about a 1/2 cup of water.
- When keema is cooked well and if water in it is reduces, add rice, pepper powder, turmeric powder and add 3 cups of water to it.
- Also add lemon juice to this mixture and mix it well.
- Now close the pressure pan and allow it to cook. Place the whistle as the pressure starts building up and then cook it for about 5 mins on a medium flame.
- Take off the lid, mix it well and serve it hot.
