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Keema - sabji pulao l lamb mince - vegetable pulao

Sunita Bhuyan
A delicious and hearty one pot meal with lamb mince, vegetables and rice.
Print Recipe
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 2 tbsp oil
  • 2 large onions, chopped
  • 4 large cloves of garlic, crushed
  • 1 red pepper, chopped into small pieces
  • 1 large carrot, chopped ino small pieces
  • 1 cup peas
  • 500 gms lamb mince
  • 2½ tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp crushed red chillies (more or less)
  • 3 cups basmati rice, washed and drained
  • 1 tsp garam masala powder
  • 7-8 cups of water
  • a handful of coriander leaves, chopped
  • salt to taste

For tempering-

  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 inch piece of cinnamon
  • 3 pods of green cardamom
  • 1 whole red chilli, halved

Instructions
 

  • Heat the oil in a deep, thick bottomed pan.
  • Add all the ingredients for tempering and stir well.
  • When the seeds begin to sizzle, add the onions, carrot, and garlic and stir for a minute over medium heat.
  • Add the lamb mince, cumin powder, turmeric powder and garam masala.
  • Stir well over high heat for 5-6 minutes or till the mince is nicely browned.
  • Add the red pepper, peas and rice, garam masala powder and stir for another 2 minutes.
  • Stir in the fresh coriander.
  • Add the water and season with salt.
  • Stir everything well and bring to a boil.
  • Reduce heat to low, cover and cook for about 15 minutes or till the rice is done.
  • If after 15 minutes, the rice is cooked and there is still some liquid left, increase the heat to high and lightly stir till all the moisture evaporates.
  • Serve hot.
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