Kashmiri Keema Pulao

General description of recipe

Ingredients:

🥩 Minced meat 350 g (Keema)  mutton or lamb

🍚 Rice 350 g, soaked in water for at least 30 minutes

🧈 Clarified butter 3 tbsp (ghee)

🥛 Yogurt 1⁄2 Cup (8 tbs)

🥛 Milk 1⁄2 Cup (8 tbs)

Water 1⁄2 Liter

Ginger 1⁄2 Inch, chopped finely

🌶️ Red chili powder 1⁄2 tsp

Garam masala 2 tsp (Kashmiri)

Coriander powder 1⁄2 tsp

Saffron water 2 tbsp (Few strands of saffron in warm water)

🧂 Salt to taste

Directions:

GETTING READY

1. Soak rice in water for half an hour and drain well.

MAKING

2. In a pan add ghee. When the ghee is hot add keema and fry it with yogurt.

3. Now add kashmiri garam masala, red chili powder, and coriander powder. Stir well on low heat until meat is nicely browned.

4. Add chopped ginger, drained rice, saffron water, milk, water, and salt to taste. Cover the lid and cook for about 30-45 minutes or till the rice is done.

SERVING

5. Serve hot