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Recipe: Keema Mattar Pilau Mince Meat And Peas With Rice
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Yield: 6 Servings
2 c Long grain rice
3 tb Ghee
1 ts Cumin seeds
1 md Onion, finely chopped
1 Clove garlic, crushed
1/2 ts Fresh ginger, finely
1 Grated
6 Whole cloves
250 g Minced lamb or beef
2 c Green peas
4 c Hot water
3 ts Salt
1 ts Garam masala
1. Wash rice and leave to drain.
2. Heat ghee in a large saucepan with a tight-fitting lid. Fry the cumin
with the onion, garlic, ginger and cloves until onion is soft and golden
brown.
3. Add the mince and fry over moderately high heat until the mince is
browned.
4. Add peas and half cup water, stir well, cover and cook until peas are
half done.
5. Add rice and hot water and stir in the salt.
6. Bring quickly to the boil, cover, turn heat very low and cook for
10 minutes.
7. Uncover and sprinkle with garam masala but do not stir. Replace lid and
continue cooking for a further 10 minutes or until liquid is all absorbed
and rice is cooked through. Serve hot.
2 c Long grain rice
3 tb Ghee
1 ts Cumin seeds
1 md Onion, finely chopped
1 Clove garlic, crushed
1/2 ts Fresh ginger, finely
1 Grated
6 Whole cloves
250 g Minced lamb or beef
2 c Green peas
4 c Hot water
3 ts Salt
1 ts Garam masala
1. Wash rice and leave to drain.
2. Heat ghee in a large saucepan with a tight-fitting lid. Fry the cumin
with the onion, garlic, ginger and cloves until onion is soft and golden
brown.
3. Add the mince and fry over moderately high heat until the mince is
browned.
4. Add peas and half cup water, stir well, cover and cook until peas are
half done.
5. Add rice and hot water and stir in the salt.
6. Bring quickly to the boil, cover, turn heat very low and cook for
10 minutes.
7. Uncover and sprinkle with garam masala but do not stir. Replace lid and
continue cooking for a further 10 minutes or until liquid is all absorbed
and rice is cooked through. Serve hot.
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