Ingredients
keema – 300 gms
jeera sambar rice – 500 gms.
3/4 cup oil
Whole spices: 1 stick cinnamon,
? 2 cardamoms,
? 2 cloves.
2 large onions, sliced
garlic ginger paste – 1 tbs.
2 medium sized tomatoes, chopped
1 small bunch coriander leaves, chopped
1 bunch mint leaves, chopped
chilli powder – 1 1/2 tsp.
turmeric powder – 1/2 tsp
3 green chillies, slit
3/4 cup water
1/2 cup curds
1/2 large lime
salt – 2 tsp.
Method:
1. Heat 3/4 cup oil in a heavy bottomed vessel. Add whole spices, fry for a minute till brown.
2. When brown, add sliced onions, fry for a minute till light brown.
3. Add garlic ginger paste. Fry for 2 minutes.
4. Add chopped tomatoes. Fry well for a minute soft.
5. Add coriander and mint leaves and fry for 2 minutes.
6. Add chilli powder, turmeric powder and slit green chillies and fry for a minute.
7. Add the m.ince meat, stir for a minute, Then add 3/4 cup water and cook mince for 7 minutes with the lid covered.
8. Open the lid, add the washed rice, curds and lime juice. Then pour boiling water (equal to double the quantity of rice) into the vessel and add salt.
9. Cook on high flame for 3 minutes, then on slow
flame till rice is done and all the water is absorbed.
Serve with cucumber or onion raita.
