KEEMA PULAV

9" round, 3" deep dish with cover 

200 gms (1 cup) keema

1 cup Basmati rice 

4 tbsp pure ghee 

5 laung (cloves)

4 chhoti illaichi (green cardamoms) - broken 

1 tbsp ginger paste

1" piece dalchini (cinnamon) 

1 tej patta (bay leaf)

1 medium onion - sliced thinly 

1 tsp red chilli powder

1 tsp salt

1 tsp garam masala

1. Wash and soak rice for 1 hour.

2. In the dish, mix ghee; laung, dalchini, bay letf, cardamoms and onion. 

3. Micro high uncovered 4 minutes.

4. Add keema and all other spices except rice. Micro high covered 3 minutes.

5. Add rice and 11/z cups water.

6. Mix well. Micro high covered 12 minutes.

7. Let stand 2-3 minutes. Fluff up the rice with a fork. Serve hot.