By Devi Poojari
This delicious kheema pulao, that can be made with both, chicken or mutton, is a delicious lunch or dinner option that breaks away from the monotony of boring rice dishes.
3 tablespoons ghee 1 cup basmati rice 2 bay leaves 2 cloves 1 mace 1 stick cinnamon 2 cardamom pods 4 whole black peppercorns 2 onions, sliced 1 tablespoon ginger-garlic paste 2 green chillies, slit lengthwise 1 coriander stem, chopped 1 tomato, sliced
1 tablespoon coriander powder 1 teaspoon turmeric powder 1 teaspoon cumin powder ½ teaspoon garam masala 1 teaspoon red chilli powder 1 teaspoon pav bhaji masala 250 grams minced chicken Juice of half lemon 2 tablespoons chopped coriander Salt, to taste
Heat ghee in a pressure cooker and add all the whole spices to let them bloom.
Wash and soak the rice grains for ten minutes and set aside.
Add the sliced onions, ginger-garlic paste, coriander stems and green chillies to sauté well.
As the onions begin to turn a shade of light brown, add the tomatoes and cook until mushy.
Add all the spice powders and mix well before adding the chicken mince and frying for a couple of minutes.
Use your spoon to break the mince into smaller bits and cooking on a high flame to get them to brown.
Drain and add the rice to the aromatic kheema mixture and stir to combine.
Add twice the amount of water as the rice and squeeze in the lemon juice.
Season with salt and bring to a boil before turning the heat to a low and pressure cooking for 2-3 whistles.
Season with salt and bring to a boil before turning the heat to a low and pressure cooking for 2-3 whistles.