A combination of minced meat and rice. This preparation with a rich flavour is from India.
INGREDIENTS
- Mutton mince 200 gms
- Basmati rice (soaked for ½ hour) 1½ cups
- Oil 2 tbsps
- Green cardamoms 2
- Black cardamom 1
- Cloves 5-6
- Cinnamon 1 inch stick
- Pepper corns 8-10
- Cumin seeds 1 tsp
- Garlic (chopped) 1 inch piece
- Onion (chopped) 1 large sized
- Green chillies (chopped) 3
- Garlic paste 1 tbsp
- Ginger paste 1 tbsp
- Red chilli powder 1 tsp
- Tomatoes (chopped) 2 large sized
- Fresh mint leaves (torn) 15-20
- Fresh coriander leaves (chopped) a few sprigs
- Salt to taste
- Garam masala powder 1 tsp
DIRECTIONS
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1.
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Heat oil in a pan, add green cardamoms, black cardamom, cloves,cinnamon, pepper corns, cumin seeds. Sauté for a minute, add chopped garlic, chopped onion and chopped green chillies. Sauté till onions turn golden.
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2.
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Add mutton mince and cook on high heat for five minutes.
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3.
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Add garlic paste, ginger paste, red chilli powder, chopped tomatoes and continue to sauté for two to three minutes. Add rice and sauté for a minute or two. Add three and a half cups of hot water, torn mint leaves, chopped coriander leaves and salt. Mix lightly.
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4.
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Add garam masala powder. Stir and bring the mixture to a boil.
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5.
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Cover the pan and further cook on low heat for ten to twelve minutes or till the rice and kheema are cooked.
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6.
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Serve hot.
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