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 :)