- 380g basmati rice
- 550g lamb mince, lean
- 450ml water
- 1 medium sized onion, sliced
- 1 tsp coriander seeds
- 1 tsp peppercorns
- 4 black cardamoms
- ½ tsp fennel seeds
- ½ tsp cloves
- 4 green cardamoms
- 2 tsp cumin seeds
- 2 ½ tbsp ghee, melted
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 small green chillies, finely chopped
- 2 ½ tsp salt
- 1 tsp garam masala
- 1 tsp cumin powder
- 2 bay leaves
- 3 tbsp fresh coriander, finely chopped
- bay leaf, extra for garnish (optional)
- raita to serve with, optional
- Begin with washing and soaking the rice for about 30 minutes.
- Melt the ghee in a sauté pan or saucepan and add cumin seeds, cook for 1 minute.
- Add in the coriander seeds, peppercorns, black cardamom, fennel seeds, cloves, bay leaves and green cardamom and cook for 30-40 seconds.
- Add the sliced onions and cook until light brown.
- Add ginger and garlic paste and green chilli paste and cook for 1 minute.
- Add the lamb mince to the pan and start bashing the mince so it separates, cook for 5-6 minutes on a medium heat until the mince is about 70 percent cooked.
- As the lamb will have released fat liquid, you will need to strain the mixture.
- Once strained put back on to the heat and add the strained rice to the pan, cook for 1-2 minutes.
- Measure out the water needed for the rice and add the garam masala, cumin powder and salt to it.
- Add the spiced water to the rice and keema and put on a medium to high heat and mix occasionally, stirring gently.
- Once the water has almost disappeared, sprinkle the coriander over the rice and cover with two sheets of foil, lower the heat and cook on the lowest heat for 2 minutes before taking off the heat.
- Leave the pilau covered for 15-20 minutes before removing the foil and opening up the rice using a wooden spoon to gently lift and shake the rice, being careful not to break the rice grains.
- Garnish as desired, serve with raita and enjoy.