A mince meat and rice preparation with a rich flavour from India.
INGREDIENTS
| Mutton mince | 200 gms |
| Basmati rice (soaked for ½ hour) | 1½ cups |
| Oil | 2 tbsps |
| Green cardamoms | 2 |
| Black cardamom | 1 |
| Cloves | 5-6 |
| Cinnamon | 1 inch stick |
| Pepper corns | 8-10 |
| Cumin seeds | 1 tsp |
| Garlic (chopped) | 1 inch piece |
| Onion (chopped) | 1 large sized |
| Green chillies (chopped) | 3 |
| Garlic paste | 1 tbsp |
| Ginger paste | 1 tbsp |
| Red chilli powder | 1 tsp |
| Tomatoes (chopped) | 2 large sized |
| Fresh mint leaves (torn) | 15-20 |
| Fresh coriander leaves (chopped) | a few sprigs |
| Salt | to taste |
| Garam masala powder | 1 tsp |
DIRECTIONS
1. | Heat oil in a pan, add green cardamoms, black cardamom, cloves,cinnamon, pepper corns, cumin seeds. Sauté for a minute, add chopped garlic, chopped onion and chopped green chillies. Sauté till onions turn golden. |
2. | Add mutton mince and cook on high heat for five minutes. |
3. | Add garlic paste, ginger paste, red chilli powder, chopped tomatoes and continue to sauté for two to three minutes. Add rice and sauté for a minute or two. Add three and a half cups of hot water, torn mint leaves, chopped coriander leaves and salt. Mix lightly. |
4. | Add garam masala powder. Stir and bring the mixture to a boil. |
5. | Cover the pan and further cook on low heat for ten to twelve minutes or till the rice and kheema are cooked. |
6. | Serve hot. |
No comments:
Post a Comment