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Keema Pulao / Keema Biryani
Keema Pulao / Keema Biryani

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The ingredients needed to make Keema Pulao / Keema Biryani:
  1. Provide 250 Grams Keema / Minced meat
  2. You need 250 Grams Rice Jeera Rice White Rice Biryani / / White
  3. Get 2 onions Medium (Minced)
  4. Take 3 Green Chillies (Chopped)
  5. Use 2 tomatoes Medium
  6. Use 1 Tablespoon Ginger paste
  7. Use 1 Tablespoon Garlic paste
  8. Use (crushed) 3 pods Cardamom
  9. Use 3 Cloves
  10. Get 1 Cinnamon (1 inch size)
  11. Use 5 pepper Whole (crushed)
  12. Use 1 Teaspoon Cumin powder
  13. You need 3 Tablespoons masala Meat
  14. You need 2 Tablespoons Cooking oil
  15. Get 1 Tablespoon Ghee
  16. Take To Taste Salt
  17. Prepare 1/2 Cup Frozen vegetables (optional)
  18. Use 1/2 Bunch Coriander leaves chopped
  19. Use 3 Sprigs Mint leaves (chopped)
  20. Take 1 Pinch Turmeric powder
Steps to make Keema Pulao / Keema Biryani:
  1. Wash the rice and soak in water for about 20 min. Place a vessel with water and a little salt on stove and bring to boil. Drain the soaked rice and add to vessel and cook till just done. (Warning: Do not overcook!)
  2. Add keema to another vessel with a bit of salt and wash lightly (removes germs and stuff). Drain the keema with help of a strainer and run it under running water and rinse lightly. Set aside.
  3. In a non stick vessel, heat the cooking oil and ghee. Add the whole spices (cardamom, cinnamon, cloves) and leave for 10 sec to flavor the oil. Scrape it out of the vessel.
  4. Add the ginger garlic paste and saute well. Once the raw smell of ginger garlic is gone, add the minced onions and chopped green chillies and saute till onions are transparent in color.
  5. Add the keema (minced meat) to the pot and saute well. Add in a generous pinch of turmeric powder and mix well. Cook for 5 min with a lid on. The meat color should be browned well in contrast to its pinkish-red uncooked form.
  6. Add in the masala powders and salt (Cumin powder and meat masala, I added a little bit of chilli powder at this stage, however, this is optional and maybe adjusted according to your spiciness level). Stir well.
  7. Once the masala starts giving out oil (and you know it's cooked), add in the tomatoes and mix well. Cook again for 5 min with lid on till tomatoes turn mushy.
  8. At this stage add the pre-cooked frozen vegetables and the mint and coriander leaves. Stir well.
  9. Lower the flame, and add in the cooked rice to the keema mixture and mix well, so that the masala coats the rice real well. Cover and cook for additional 2 min. Turn off the heat.
  10. Eat! :)Serve with your favorite chutney or raita or yoghurt. At our home this is usually served with a tomato chutney

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