Keema Pulao

Mutton mince pulao seasoned with spices

Ingredients

2 cups of parboiled Rice

1 cup Tuvar (yellow lentils) dal

4 small Onions thinly sliced

1 tsp. Shahjeera

1 tsp. Cumin seeds

1 tbsp. Garam masala

4 cups of minced Mutton

6 tbsp. Ghee (clarified butter) OR Oil for cooking

Salt according to taste

Grounded paste of :

8 cloves of Garlic

1 small pc. of ginger

1 small bunch of Coriander leaves

Method

1. Apply the grounded masala to the minced mutton and leave for about 3 to 4 hours.
2. Wash the dal and soak in 2 cups of water for an hour, then add 1 tsp. salt and boil until cooked.
3. Heat 4 tbsp. Ghee(clarified butter) OR Oil and fry the sliced onions until crispy.
4. Add a little more Ghee(clarified butter)/oil ( if required) and fry the marinated mutton, when fried to a brown color, add 1/2 cup of water and cook on a slow flame.
5. Once all the water is absorbed mix the mutton with the cooked dal.
6. Pound cumin seeds, shahjeera (caraway seeds) and mix with the garam masala.
7. Heat 2 tbsp. Ghee(clarified butter)/oil in a large vessel and put 1/3 of the cooked rice, over it put half mixture of mutton, sprinkle fried onions and pounded spices.
8. Repeat the layers ending with rice, sprinkle fried onions and pour Ghee(clarified butter)/oil over it.
9. Put the dish in an oven so that the rice gets properly cooked.