Name: Keema Pulao (Lamb Mince Pulao)
Total time: 1 h 30 min
Yield: 8
Ingredients: For the rice; 400g/14oz basmati rice; Boiling water, to cook; For the keema; 4 tsp ghee or 40ml/1½fl oz sunflower oil; 2-3 dried bay leaves; 3 black cardamom pods; 8 black peppercorns; 1 tsp cumin seeds; 2.5cm/1in cinnamon stick; 10 large cloves garlic, peeled and sliced; 25 small round shallots, peeled and thinly sliced; 25g/1oz ginger root, peeled and grated; 2-3 green chillies, chopped; 1 large tomato, chopped; 2 tsp salt; 1 tsp ground turmeric; 2 tsp garam masala; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground black pepper; 1 tsp chilli powder; 3 tsp pomegranate molasses or 1 tsp tamarind paste; 2 tsp dried fenugreek leaves (kasoori methi); 1kg/2lb 4oz lamb mince; To serve; Dal; Raita; Salad

VMG Recipes