Keema Pilau


1 onion, finely sliced
250 gms ghee
1 tsp ground ginger (adrak)
1 tsp chilli powder
2 tsp ground coriander
2 tblsp plain yoghurt
3 cups (500gms) rice (chawal)
8 cloves (lavang)
1 stick cinnamon (dalchini)

How to make Keema Pilau:
  • 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.