Keema Pulao

INGREDIENTS

For Preparing Keema
Minced Meat--------------- 400 grams (approx.)
Oil --------------------------3 tablespoons
Soya Nuggets -------------- 12 - 15 ( Boiled for 10 minutes in water)
Green Cardamom --------- 2
Cloves ---------------------5
Black Pepper Corns ------- 7-8
Cumin Seeds --------------1 teaspoon
Mace ----------------------1 stick
Ginger Garlic Paste --------3 teaspoons
Chopped Onions ----------- 5 medium sized
Green Chillies Chopped ---- 3
Sliced Tomatoes ----------- 2
Red Chilli Powder ---------- 1 and half teaspoon
Turmeric Powder -----------1/4 teaspoon
Salt
Coriander leaves for ganishing

For Preparing Pulao
Rice ---------------------- 3 cups apprx. ( soaked for 2 hours)
Ghee -------------------- 1 and half table spoon
Green Cardamom --------- 2
Black Cardamom ---------- 2
Cloves --------------------- 4
Cinnamaon ---------------- 1 inch stick
Bay leaves ---------------- 3
Salt

METHOD OF PREPARATION

Keema
To prepare the masala for keema grind Green Cardamom, Cloves,Black Pepper Corns, Cumin Seeds,Mace into a powder. Heat oil in pan and saute till onion turns pink. Add minced meat, garlic ginger paste, chopped green chillies, garam masala powder ( prepared above), red chilly powder, turmeric powder ,salt, boiled soya nuggets and one and half table spoon of water to it. Cook on low heat tll the oil layer separates out. Add chopped tomatoes. Cover the pan and cook for 15 more minutes.

Pulao
Heat ghee in a pan. Add green cardamoms, black cardamoms, cloves, cinnamon and bay leaves. Saute for a minute. Add five and half cups of water and salt. Drain out all the water from soaked rice. Add rice to the pan. Cover the pan. Cook on high heat and bring it to a boil. Remove the lid and cook on sim heat till water evaporates. Cover the pan and cook till the rice is done.

Take the cooked rice, cooked keema , coriander leaves and spread it in layers in a serving dish. Serve Hot. Barak Allah.......