
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.
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