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Saturday, September 1, 2007

Keema Pulao

· 2 cups of
parboiled Rice
· 4 Onions
· 6 tbsp Ghee
· 1 tsp Kala Jeera
· Salt as per taste
· 1 cup Arhar Daal
· A piece of Ginger
· 8 flakes of Garlic
· Coriander leaves
· 1 tsp Cumin seeds
· 1 tbsp Garam Masala
· 4 cups of minced Mutton
Apply the grounded masala to the minced mutton and leave for
about 3-4 hours.
Wash the daal and soak in two cups of water for an hour,
then add 1 tsp salt and boil until cooked.
Heat 4 tbsp ghee and fry the
sliced onions until crispy.
Add a little more ghee and fry the marinated
mutton, when fried to a brown color, add half cup of water and cook on a slow
When water is absorbed mix the mutton with the cooked daal.
cumin seeds, kala jeera and mix with the garam masala.
Heat 2 tbsp ghee 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.
Repeat the layers ending with
rice, sprinkle fried onions and pour ghee over it.
Put the dish in an oven
so that the rice gets properly cooked.
Tip: Chilling meatballs before
cooking keeps them from falling apart. Use an ice cream scoop to shape

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