Ingredients:
- 2 cups Haizoom Sella Basmati Rice
- 500g minced meat (beef, chicken, or lamb)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup plain yogurt
- 2 tablespoons ghee or oil
- Full pieces of 2 bay leaves, 4 cloves, 4 green cardamom pods, 1 cinnamon stick)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Rinse the rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
- Heat ghee or oil in a large pot or pan. Add the whole spices and cumin seeds. Sauté until they release their aroma.
- Add the chopped onion and cook until golden brown.
- Add minced garlic and grated ginger. Cook for a minute until fragrant.
- Add the chopped tomatoes and cook until they soften.
- Add the minced meat to the pot and cook until it is browned.
- In a small bowl, mix yogurt, turmeric powder, red chili powder, and salt. Add this mixture to the pot and cook for a few minutes.
- Meanwhile, bring a large pot of water to boil. Add the soaked and drained rice along with some salt. Cook the rice until it is 70-80% cooked. Drain the rice and set aside.
- In a separate deep pot or pan, layer the partially cooked rice and the keema mixture, starting with rice at the bottom. Repeat the layers and finish with a layer of rice on top.
- Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and aromatic.
- Garnish with fresh coriander leaves. Serve hot and enjoy the flavorful Keema Pulao with Sella Basmati Rice!
