Kheema Pulao

Prep Time: 10min
Soak Time: 15min
Cook Time: 30min
Total Time: 55min
Yield: 3-4 Servings

Ingredients

1/2 Kg Keema(Minced Lamb)
2 Cups Basmati Rice, wash & soak in water for 15 minutes
1 Medium Sized Onion, thinly sliced
2 Tspn Red Chilli Powder
3-4 Green Chillies
1/4 Tspn Turmeric Powder
1 Tblspn Gingergarlic Paste
Salt to Taste
1/2 Tspn Black Cumin Seeds(Shahjeera)
2-3 Small Cinnamon(Dalchini) Stick
3-4 Green Cardamom(Ellachi) Pods
1-2 Bay Leaves
2-3 Cloves(Lavang)
1/2 Tspn Garam Masala Powder
3 Tblspn Yogurt(Curd)
1 Tblspn Lemon Juice
3 Tblspn Cilantro(Kothmir) Leaves, chopped
3 Tblspn Mint(Pudina) Leaves, chopped
2 Tblspn Butter/Ghee + 1 Tblspn Oil
3 Cups Water


Directions

1. Wash minced meat under running water. Keep aside to drain.
2. Heat 2 tablespoon butter + 1 tablespoon oil in a pressure cooker on medium flame, add shahjeera, ellachi, lavang, bay leaves, dalchini & saute for a minute. Now add sliced onion & fry them until golden brown. 
3. Add green chillies, gingergarlic paste & saute for a minute.
4. Add chilli powder, turmeric powder, salt, garam masala powder, mint leaves, cilantro leaves & saute for another minute.
5. Now add the washed meat & combine well. Cook for 3-5 minutes or until oil separates.
6. Add yogurt, lemon juice & cook for another 3-5 minutes. Add soaked rice (before adding rice drain soaked water completely) & mix everything well. 
7. Add water & close the cooker lid. Pressure Cook for 3-4 whistles, turn off the flame & let the pressure release naturally. Open the lid & transfer to a plate.
8. Serve hot with raita.