Ingredients:

• 1 cup- basmati Rice
• 1/2 kg- kheema (lamb or chicken)
• 1/2 cup- peas
• 1 -onion
• 1 tbsp -ginger & Garlic paste
• 1 tbsp -coriander leaves & Mint leaves paste
• 1 -green chillies
• 1 tbsp -coriander powder
• 1 tbsp – Garam Masala powder
• 1 tbsp – Saunf
• 4 -cloves
• 1- Bay Leaves
• 3-cinnamon sticks
• 1 tbsp -cardamom
• oil
• salt

Method:

1. Heat oil in a pressure cooker. Splutter the garam masala.
2. Add the sliced onions and wait till they turn golden brown.
3. Add ginger garlic paste and green chillies.
4. Once it’s done, add the coriander and mint paste.
5. Add the keema and cook till they change colour and the raw smell is gone.
6. Add turmeric powder, coriander powder, garam masala powder and salt.
7. Add a little water and pressure cook the keema (just one whistle).
8. Drop the peas in the cooked keema and dehydrate the keema masala.
9. Add basmati rice to the keema and fry for a while.
10. Pour in the measured coconut milk.
11. Add salt and cook.
12. Garnish with chopped coriander leaves.

Recipe courtesy of Vidhya