Keema Pulao by Zarnak Sidhwa

Ingredients:

• Minced mutton 200 gm
• Basmati rice 1-1/2 cups
• Oil 2 tbsp
• Garam masala whole 1 tsp (cloves, cinnamon, green cardamom)
• Peppercorns 8-10
• Cumin seeds 1 tsp
• Garlic (chopped) 2 tsp
• Onions (chopped) 1/2 cup
• Green chillies (chopped) 2 tsp
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Red chilli powder 1 tsp
• Tomatoes (chopped) 1 cup
• Mint leaves (chopped) 15-20
• Coriander leaves (chopped) 2 tbsp
• Salt to taste
• Garam masala powder 1 tsp

Method:

1. Pick and clean basmati rice.
2. Soak for 30 minutes.
3. Drain and leave aside.
4. Heat oil in pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Saute well.
5. Add mutton mince and cook on high heat for a few minutes.
6. Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, 3-1/2 cups of hot water, salt and soaked basmati rice. Mix lightly.
7. Add garam masala powder.
8. Allow rice to cook over high heat.
9. Cover pan and further cook on low heat for 10-12 minutes.
10. Add chopped mint leaves and chopped coriander leaves.
11. Serve keema pilao hot with mix vegetable raita.