Ingredients:
1 kg kheema, cut into pieces
1 kg basmati rice
6 green chilies, sliced long
1 onion, sliced long
1 tsp ginger-garlic paste
1 cup milk
Few coriander and cilantro leaves
6 each cloves, cardamoms, cinnamon
1 bay leaf
Few cashew nuts
1 cup ghee (butter) or oil
A pinch of saffron
Salt to taste
Method:
1. Wash the rice and kheema separately and keep aside.
1 kg kheema, cut into pieces
1 kg basmati rice
6 green chilies, sliced long
1 onion, sliced long
1 tsp ginger-garlic paste
1 cup milk
Few coriander and cilantro leaves
6 each cloves, cardamoms, cinnamon
1 bay leaf
Few cashew nuts
1 cup ghee (butter) or oil
A pinch of saffron
Salt to taste
Method:
1. Wash the rice and kheema separately and keep aside.
2. Heat ghee in a pan, add bay leaf, cashews, chopped onions and green chilies and fry until brown.
3. Then add kheema with salt, turmeric, ginger-garlic paste, rice and mix well.
4. For 1 kg of rice, add less than 2 kg of water including milk. Boil separately and add to the rice.
5. Add ground cloves, cardamoms, cinnamon to the rice and cook until done by covering the pan. Also add little saffron dissolved in milk or water.
6. Garnish with chopped mint and coriander leaves.
7. Serve hot with raita.
