Keema Pulao with Basmati Rice

Ingredients

• Basmati rice (2 cups, washed and soaked in water for 30 minutes)
• Minced meat (beef or lamb) (500 grams)
• Onion (1 large, finely chopped)
• Ginger (1-inch piece, grated)
• Green chili (1-2, slit lengthwise (adjust to taste))
• Tomato (1 medium, chopped)
• Yogurt (1/2 cup, whisked)
• Ghee (3 tablespoons)
• Salt (to taste)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Whole spices (cinnamon stick, cardamom pods, cloves) (1 each)
• Fresh coriander leaves (for garnish)
• Water (4 cups)

Instructions

1. Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
2. In a large pot, heat the ghee over medium heat. Add the whole spices (cinnamon, cardamom, cloves) and sauté for about a minute until fragrant.
3. Add the finely chopped onions and cook until they turn golden brown, stirring occasionally.
4. Stir in the grated ginger and slit green chili, cooking for an additional minute until aromatic.
5. Add the minced meat to the pot and cook, breaking it up with a spoon, until it changes color and is no longer pink.
6. Incorporate the chopped tomatoes, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well and let it cook for 2-3 minutes until the tomatoes soften.
7. Add the whisked yogurt and combine it thoroughly with the meat mixture, cooking for another 2 minutes.
8. Gently fold in the soaked and drained basmati rice, ensuring it is well mixed with the meat mixture.
9. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
10. Once done, remove from heat and let it rest for 5 minutes. Fluff the rice with a fork before serving.
11. Garnish with fresh coriander leaves and serve hot with raita or salad.