Keema Pulao

Keema Pulao

200 gm keema/lamb mince

1 cup basmati rice, washed and soaked

2 onions, chopped

Small piece of ginger, chopped fine

4-5 garlic pods, crushed

Small piece of cinnamon

4 cloves, powdered

1 cup chopped coriander leaves

Salt and pepper to taste

Heat some oil. Add cinnamon, ginger, garlic and onions. Sauté for a few minutes. Add the keema and stir fry on high heat for about 3-4 minutes. Season with salt, pepper and clove powder. Cover and cook some more.

I have made the pulao in an automatic rice cooker. Heat some ghee in the cooker. Sauté the drained rice. Add the keema mix and half the chopped coriander leaves. 

Add about 2 cups of water, cover and cook till done. Serve garnished with coriander leaves and boiled egg.