Mutton Keema Rice

Take 750gms of cleaned boneless mutton and drain out excess water. In a pressure cooker add the turmeric and pepper powder to the mutton and cook till mutton is cooked with half cup of water.

Once the mutton is fully cooked, shred the mutton pieces in a blender and keep it aside. Take care not to over grind it and make it mushy.

Soak Basmati Rice for 20 mints. Meanwhile boil enough water in a pot and cook the rice with little salt and a table spoon of oil. Care should be take not to over cook the rice.

Once the rice is ready, we shall now move on to the keema masala preparation. Finely chop the onions, ginger, garlic and green chilies. Also chop the Spring Onions and keep the greens and the bulb separate.

Heat two table spoons of oil in a kadai. Once the oil is heated add the chopped ginger, garlic, green chilies and curry leaves. Saute well until the raw smell is gone. Then add the chopped onions and stir well till golden brown.

Once the onions are sauteed its time to add the spice powders i.e the chilli, turmeric, coriander and meat masala powders. This stage check for the salt too and add to taste.

Add the keema and keep stirring in low to medium flame for 5 mints. There should not be any moisture in the mix, It should be completely dry.

Finally add the onion bulb to the keema and give a quick stir in high flame and switch off the flame.

Now comes the layering. Keep everything ready i.e the keema masala, the rice, spring onion greens, soya sauce and pepper powder. First add the rice, followed by the keema. Sprinkle some greens and finally add the pepper powder and drizzle some soya sauce. Repeat the process again and set aside for 30 mints for the flavors to set.

The Mutton Keema rice is ready to be served. Mix well just before you serve. Dont forget to serve it with any raita of your choice.