- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
Please connect to Internet to continue
Description
Cooking Time
Preparation Time : 10
Cook Time : 25
Total Time : 35
Ingredients
Serves 3
Basmati rice 3 cups
mutton mince, washed & drained 500 gms
oil 1 tbsp
ghee 1 tbsp
green cardamoms 2-3 nos
cloves 5-6 nos
bay leaves 2-3 nos
whole dry red chilies 4-5 nos
onions, sliced 2-3 nos
ginger-garlic paste 1 tbsp
turmeric powder 1/2 tsp
red chili powder 1 tsp
coriander-cumin powder 1 tsp
garam masala powder 1 tsp
salt to taste 1 tsp
green chilies 3-4 nos
yakhni stock 3 1/2 cups
pinch of saffron 1/4 tsp
Directions
Heat oil and ghee in a pressure cooker. Temper with red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion and fry till light brown. Add the ginger-garlic paste and fry till the raw smell is gone.
Now add the keema and all the dry spices. Mix well and cook on a medium flame till dry. Add the rice and saute for 2 minutes. Then add the stock, green chilies and saffron.
Pressure cook for 2 whistles. When cool enough, fluff it up and garnish with coriander leaves and fried onions. Serve with raita and salad.
Bethica Das
540 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
