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KEEMA PILAU RECIPE

• Saute onion in the ghee until golden.
• Add the mince, ginger, chilli and coriander.
• Saute until mince is browned, add yoghurt and fry until rice brown.
• Soak the saffron in 1 tblsp water and add to the mince.
• Combine rice, cloves and cinnamon in a large pan.
• Add enough water to come 6cm above the level of the rice.
• Bring to the boil, cover and simmer until the water has almost evaporated and the rice nearly cooked.
• Remove from the heat.
• In a 2 liter heat-proof dish, arrange in a layer of rice then a layer of mince and so on until all the mince and rice are used up.
• The last layer must be rice.
• Cover, bake in a slow oven for 20 minutes until the rice is cooked.
• Before serving, mix the pilau very carefully so as not to break the rice grains.