Ingredients
- Basmati Rice – 1 kg
- Mutton Kheema – 250 grams
- Onion (400 grams) – chopped to thin slices.
- Cinnamon – 1
- Clove – 6
- Cardamom – 5
- Oil – 250 ml (use either refined or ground nut or rice bran oil)
- Beans – 200 grams (French beans or green long beans)
- Carrot – 200 grams
- Green peas – 100 grams
- Potato – 500 grams.
- Tomatoes – 400 grams
- Coriander leaves – 1 bunch
- Mint leaves – 1 bunch
- Green chillies – 5
- Ginger garlic paste – 150 grams
- Chilli powder – 1.5 tablespoons (or use Kashmiri chilli powder – 2 tablespoons)
- Curd – 200 ml
- Salt – 1.5 + 2 tablespoons
- Water – 3 litres
Things to be done before we start cooking
- Rinse 1 kg basmati rice in clean water – wash the rice gently and then drain off water. Repeat the same for 2 times to wash the rice completely. Then soak it in water for 20 to 30 minutes.
- Buy 250 grams of mutton kheema, wash it in water, drain water and keep it dry in a bowl.
- Take 7 or 8 medium sized onions – peel the skin and chop them into smaller pieces.
- Chop 200 grams of beans to small pieces.
- Chop 200 grams of carrot to thin slices.
- Potato – 500 grams (chopped to medium size) – soak the potato pieces in water to avoid getting darkened.
- Take 100 grams of ginger and 50 grams of garlic – peel the skin – then grind them together to obtain a paste (Ginger garlic paste).
- Chop 400 grams of tomatoes.
Steps to Prepare
- Take 2 separate 5 litre capacity vessels.
- In one vessel, take 2 litres of water, place it on the small burner, turn on the flame to LOW mode. Let the water start getting hot.
- Place the second vessel on the big burner – turn the flame to high mode. Then put the below into that vessel –
- Onion (400 grams) – chopped to thin slices.
- Cinnamon – 2 (brake them)
- Clove – 6
- Cardamom – 5
- Oil – 250 ml (we can use refined or groundnut or rice bran oil)
- Stir till onions turn light brown.
- Once onions turn light brown, turn the flame to LOW MODE, then start putting in the below vegetables –
- Long green beans – 200 grams (chopped)
- Carrot – 200 grams (chopped)
- Green peas – 100 grams
- Potato – 500 grams (chopped to medium size)
- Stir well for 5 minutes, so that vegetables get cooked.
- Now, let’s add 250 grams of mutton kheema and stir it for another 2 minutes. (We can skip adding this mutton kheema if we are preparing a vegetarian version)
- After 2 minutes of frying, lets add –
- Coriander leaves – 1 handful
- Mint leaves – 1 handful
- Green chillies – 5
- Stir for 30 seconds
- Then add the below –
- Ginger garlic paste – prepared by us. Stir well for 10 seconds.
- Chilli powder – 1.5 tablespoons (or use Kashmiri chilli powder – 2 tablespoons).
- Stir well.
- Add –
- Tomatoes – 400 grams (chopped)
- Curd – 200 ml
- Salt – 1.5 tablespoons
- Stir well for 5 seconds.
- Pour water – 1 litre
- Stir well for 10 seconds.
- Now close the vessel with a lid – keep the flame in HIGH mode – Let the contents (vegetables, mutton, masalas) get cooked in high flame for 5 minutes.
- After 5 minutes, let’s turn the flame to LOW mode. Let the contents get cooked for another 10 minutes in low flame.
- Let’s turn to the vessel kept on the little burner
- Add 2 tablespoons of salt to the 2-litre hot water in another vessel.
- Then put in 1 kg basmati rice (that was soaked in water for 20 minutes).
- Stir gently for 5 seconds.
- Let’s turn the flame to HIGH flame now, in another 2 minutes, the rice will be half cooked.
- Now, using a big metal net strainer, drain off all the water (try to collect this water for future use). The half-cooked rice alone will stay inside the metal strainer now.
- Put the rice into the vessel with vegetables and masala. Stir gently and check if water is available to dip the rice. If needed, we can take a little of water used for boiling rice in step 8 and pour it till all the rice goes below water.
- Close the vessel with a lid. Keep the flame to HIGH mode for 2 minutes. Then turn the flame to LOW mode and let the rice and contents get cooked for another 15 minutes.
- Now, remove the lid. Stir gently to mix the rice and vegetables well.
- Serve it hot and enjoy with your family and friends.
