⬇️
I made this mince pilau and I even included a close up to show you how beautifully this rice cooked.
INGREDIENTS:
• 2 1/2 cups of par boiled golden delight salted rice
• 500g mince(I used beef)
• 1 teaspoon jeera seeds
• 4 elaichi pods
• 2 cinnamon sticks
• Sprig of curry leaves
• 5 peppercorns
• 1 chilli slit
• 1 small onion chopped
• 2 teaspoon Kashmiri chilli powder
• 1 teaspoon mutton masala
• 1 teaspoon jeera powder
• 1 teaspoon dhania powder
• 1/2 teaspoon tumeric
• 1 can blended tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 cup boiled water
• 1 teaspoon crushed ginger and garlic
• 1 teaspoon salt
• Pinch of saffron in 1/4 cup boiled water with a drop of yellow food colour
• Oil to cover the base of the pot
• 60g butter cut into cubes
• 1/2 bunch Chopped dhania
• 1/4 teaspoon sugar(to neutralise acidity in tomatoes)
METHOD:
1. In a pot on medium high heat add in your oil,onions,whole spices,chilli and curry leaves. Fry until onions become translucent.
2. Add in your ginger and garlic with all your other spices,fry for a few seconds. Add in your mince and salt, mix well,when mince changes colour add in your tomato ,tomato paste and sugar. Allow to cook with lid on until gravy thickens. At this stage add in 1/2 cup water,1/2 the dhania and cook for a few minutes.
3. Place your rice over the mince,pour the saffron water over garnish with remaining dhania and place butter all over. Place lid on the pot,turn down heat and allow to cook on low until liquid dries up. Toss rice gently.
4. This is additional but I highly recommend this step,garnish with more dhania,pomegranate seeds and ready fried onions. Serve with raita,enjoy
I made this mince pilau and I even included a close up to show you how beautifully this rice cooked.
INGREDIENTS:
• 2 1/2 cups of par boiled golden delight salted rice
• 500g mince(I used beef)
• 1 teaspoon jeera seeds
• 4 elaichi pods
• 2 cinnamon sticks
• Sprig of curry leaves
• 5 peppercorns
• 1 chilli slit
• 1 small onion chopped
• 2 teaspoon Kashmiri chilli powder
• 1 teaspoon mutton masala
• 1 teaspoon jeera powder
• 1 teaspoon dhania powder
• 1/2 teaspoon tumeric
• 1 can blended tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 cup boiled water
• 1 teaspoon crushed ginger and garlic
• 1 teaspoon salt
• Pinch of saffron in 1/4 cup boiled water with a drop of yellow food colour
• Oil to cover the base of the pot
• 60g butter cut into cubes
• 1/2 bunch Chopped dhania
• 1/4 teaspoon sugar(to neutralise acidity in tomatoes)
METHOD:
1. In a pot on medium high heat add in your oil,onions,whole spices,chilli and curry leaves. Fry until onions become translucent.
2. Add in your ginger and garlic with all your other spices,fry for a few seconds. Add in your mince and salt, mix well,when mince changes colour add in your tomato ,tomato paste and sugar. Allow to cook with lid on until gravy thickens. At this stage add in 1/2 cup water,1/2 the dhania and cook for a few minutes.
3. Place your rice over the mince,pour the saffron water over garnish with remaining dhania and place butter all over. Place lid on the pot,turn down heat and allow to cook on low until liquid dries up. Toss rice gently.
4. This is additional but I highly recommend this step,garnish with more dhania,pomegranate seeds and ready fried onions. Serve with raita,enjoy