Ingredients

For Roasting

2 heaped tbsp Ghee (घी)

1 cup Soya Mince – soaked (सोया कीमा)

Other Ingredients for Keema Pulao

2 tbsp Ghee (घी)

2 tbsp Oil (तेल)

1 inch Ginger – chopped (अदरक)

2-3 cloves Garlic – chopped (लहसुन)

1 fresh Green or Red Chilli – chopped (हरि या लाल मिर्च)

1 medium Onion – chopped (प्याज़)

Roasted Soya Mince (भुना सोया कीमा)

Salt to taste (नमक स्वादानुसार)

1½ cups Rice – soaked for 20 minutes (भीगा हुआ चावल)

3 cups Water (पानी)

For Tempering

2 tbsp Ghee (घी)

1 tsp Cumin Seeds (जीरा)

1 medium Tomato – chopped (टमाटर)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

Salt to taste (नमक स्वादानुसार)

2 tbsp Coriander leaves – chopped (धनिया पत्ता)

For Garnish

Fresh Coriander leaves (धनिया पत्ता)

Process

For Roasting

• In a pot add ghee, soya mince and roast it properly until lightly dry and fragrant.
• Remove and keep aside for further use.

For Keema Pulao

• In the same pot add ghee, oil and let it heat and add ginger, garlic, green or red chillies, saute for a minute.
• Now add onion and cook until translucent, then add the roasted soya mince, salt and mix everything properly.
• Then add the soaked rice and saute it for 2-3 minutes, add water and cover and cook until the rice is cooked properly.
• Once cooked add the tempering and mix it lightly.
• Remove it in a serving bowl and garnish coriander leaves.

For Tempering

• In a pan add ghee and let it heat and add cumin seeds, let it crackle and add tomatoes saute for a minute and add degi red chilli powder, salt, coriander leaves mix everything properly and keep it aside for further use.