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Description : A mince meat and rice preparation with a rich flavour.

Recipe of KEEMA PULAO
Ingredient Name	Unit	Quantity

Basmati rice (soaked for Â½ hour)	cup	1Â½
Black cardamom	0	1No
Cinnamon	0	1 inch stick
Cloves	0	5-6 No
Cumin seeds	tsp	1
Fresh mint leaves (torn)	0	15-20 No
Garam masala powder	tsp	1
Garlic (chopped)	0	1 inch piece
Garlic paste	tbsp	1
Ginger paste	tbsp	1
Green cardamoms	0	3 No
Green chillies (chopped)	0	3 No
Mutton mince	grams	200
Oil	tbsp	2
Onion (chopped)	0	1 large sized
Pepper corns	0	8-10 No
Red chilli powder	tsp	1
resh coriander leaves (chopped)	0	a few sprigs
Salt	0	to tast
Tomatoes (chopped)	0	2 large sized
Directions \| How to make KEEMA PULAO

1.Heat oil in a pan, add green cardamoms, black cardamom, cloves,cinnamon, pepper corns, cumin seeds. Sauté for a minute, add chopped garlic, chopped onion and chopped green chillies. Sauté till onions turn golden. 2.Add mutton mince and cook on high heat for five minutes. 3.Add garlic paste, ginger paste, red chilli powder, chopped tomatoes and continue to sauté for two to three minutes. Add rice and sauté for a minute or two. Add three and a half cups of hot water, torn mint leaves, chopped coriander leaves and salt. Mix lightly. 4.Add garam masala powder. Stir and bring the mixture to a boil. 5.Cover the pan and further cook on low heat for ten to twelve minutes or till the rice and kheema are cooked. 6.Serve hot.

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