KEEMA RICE

We always think how to make the rice different from fried rice or pulao or even biryani. So here I want to share a recipe, i.e. KEEMA RICE. Here I use mutton keema, but you can use chicken keema or soya granules. This recipe tastes quite different. You can serve it with any side dishes and it tastes superb. As we know good food always makes great life.

Ingredients

• Basmati rice, cooked - 2 cups
• Egg, boiled - 1 (for garnishing)
• Mutton Keema - 300 gm
• Onion, chopped - 1 large size
• Ginger-garlic, chopped - 1 tsp
• Green chillies, chopped - 2
• Tomato puree - 3 tsp
• Cumin-coriander powder - 1 tsp
• Nutmeg-mace powder - 1/2 tsp
• Kashmiri red chilli powder - 1 tsp
• Turmeric powder - 1/3 tsp
• Garam masala powder - 1/2 tsp
• Bay leaf - 1
• Cinnamon stick - 1 inch
• Green cardamom - 2
• Cloves - 2 to 3
• Lime juice - 1 tsp
• Beresta (fried onion) - as required
• Rose water - 1 tsp
• Salt - to taste
• Sugar - to taste
• Ghee as required
• Oil - as required

Method

Heat oil in a pan. Add chopped onion and fry till golden brown. Next add ginger-garlic and green chillies. Fry for another 1 min. Add mutton keema and fry for a few mins. Add tomato puree and turmeric powder. Mix well. Add salt, cumin-coriander powder, nutmeg-mace powder, kashmiri red chilli powder & garam masala powder. Add a little water (warm). Cover the lid & cook till the mutton are done. Let the grave becomes dry. Keep aside.

In a wok, heat 2 tsp ghee. Add bay leaf,cinnamon stick, cloves and green cardamom. It leaves a nice aroma. Add the cooked mutton keema and half of the rice. Add beresta, salt, sugar and lime juice. Add the another portion of the rice. Add 1 tsp of rose water. Mix well. Add 1 tsp ghee. Cover the lid and set the flame in low. After 3 to 4 mins, mix carefully once again. Garnish with boiled egg & serve hot.