Monday, January 14, 2013

Keeme ki Tahari


 Ingredients:

1 Kg Lamb Minced
2 large- sliced Onion
4 Green Chilies
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chili powder
1 tbsp Turmeric powder
Salt to Taste

1 tbsp Garam Masala powder
1/2 cup Yogurt
4 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
2 Cloves
1 tbsp Caraway seeds (Shah Zeera)

4 tbsp Lemon
1 big pinch Saffron threads
 1 tbsp Ghee
3 cups Basmati Rice
 Coriander ( finely chopped)
Mint  (finely chopped)
1 cup Oil
Yellow colour


  Method For Garvey:


Wash the rice and soak it in surplus water for about 30 minutes.
Wash  Minced and drain the water completely keep aside.

In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change colour then add ginger & garlic pastes, fry for 1 minute.

Add cinnamon stick, cardamom,black peppercorns Cloves and Let it splutter and fry. Add red chilli powder, turmeric powder,salt,garam masala powder and mix well.

In a minute. add minces let it cook for 15 minutes then Add the yoghurt and stir well and let it cook for 15 minutes and add coriander,mint and  green chilli mix well.leave it until its thick gravy and see oil floating on top.
                                                          
For Rice Preparing 

 Meanwhile In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt. Give it a stir, cover and let it come to a boil.let the rice cook until it is half done, 2-3 minutes. Drain the rice and keep aside.

Spread the drained half cooked rice over the Minced Gravy in the vessel. Spread evenly the chopped coriander, mint, remaining fried onions,saffron threads and yellow colour. Cover the vessel properly with aluminium foil or cover with cotton cloth so that no steams can escape.

Then after 10 minutes,close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15 minutes.
Remove pan from heat.

Enjoy It :)


7 comments:

  1. great post, I really like it. Thanks for posting. Please keep posting recipes like this, keep it up and God bless! :)

    ReplyDelete
  2. LOVELY CLICKS.PLANNING TO TRY THIS WEEKEND.JUST A DOUBT ,I AM GOING TO TRY THIS FIRST TIME WOULD LIKE TO KNOW WHETHER YOU SHOULD PRESSURE COOK THE MINCE OR DUM WILL COOK THE MINCE .CAN WE TRY THIS IN CHICKEN.

    HAPPY TO FOLLOW YOU .WHEN FREE DO DROP IN MY PLACE AND HAVE A LOOK ROUND.

    ReplyDelete
  3. Delicious & beautiful looking rice!!

    ReplyDelete
  4. Looks delish !! Would love to try this soon.. Thanks for sharing !!

    ReplyDelete

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