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Title: Keema Pulao (Minced Meat, Potatoes & Rice Pilaf)
Categories: Indian, Lamb
Yield: 2 Servings

1 c Basmati rice
2 c Water
3 tb Mustard or canola oil
2 Bay leaves
2 Cinnamon stick
4 Cloves
3/4 c Onion; finely chopped
1 ts Cumin seeds
1 ts Coriander seeds
1/2 ts Fennel seeds
1/2 ts Black peppercorns;
- or to taste
2 ts Red chili powder;
- or to taste
2 tb Ginger garlic paste
1 c Tomatoes; finely chopped
1 lb Lamb; minced
1 lg Potato; peeled & cubed
10 Fresh mint leaves; up to 12,
- chopped
Salt; to taste
Cilantro or mint; chopped,
- for garnish

Pick and clean the rice. Wash under running stream of water. Set
aside.

Using a mortar & pestle, coarsely pound the fennel, cumin, coriander &
black peppercorns seeds. Set aside.

In a heavy bottomed, wide mouthed pot, heat oil to smoking point on
high. Once smoking, reduce heat to medium, wait for 2 minutes and
then add the bay leaves, cinnamon stick, & cloves to the pot.

Once the spices crackle & you smell the aroma in about 20 seconds,
add the chopped onions to the pot. Cook on medium until onions start
to turn brown. About 5 to 6 minutes.

Add the pounded cumin, black peppercorn, fennel & coriander seeds
next and saute for another 30 seconds.

Next add the ginger-garlic paste along with tomatoes & red chili
powder. Cook on medium for another 6 to 7 minutes until you see oil
separating on sides of the pot.

At this point, turn the heat high and add the minced meat & potatoes.
Cook the meat on high with continuous stirring, not mushing, until it
changes color. You will also see fat & water separating from the meat
but keep on cooking on high for 8 to 10 minutes.

Once the meat has browned, add the washed basmati rice along with
chopped mint leaves. Add the 2 cups of water or as required for
cooking. Since the mince will leave more water as it cooks, I suggest
less water than required.

Let the rice soak for 30 minutes.

After the rice has soaked, cover the pot and let the contents come to
a boil on high. About 8 minutes.

Once boiling, reduce heat to low and let rice cook covered until done.
About 10 minutes. After rice is cooked, put the heat off and let the
rice sit covered for another 15 minutes, undisturbed.

Open the lid, fluff the rice with fork and garnish with chopped
cilantro or mint.

Serve warm with yogurt & salad.

Recipe by Sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/keema-pulao.txt>

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