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Cooking is a form of art and there are many different sorts of cooking that you could find out. You can end up being a gourmet chef or you can just try to understand the art of cooking good meals within your house. Numerous jobs in the workplace utilize cooks, prep-cooks as well as managers that likewise oversee cooks. We hope this Keema Pulao / Keema Biryani recipe can aid make you a much better chef.

Use Keema / Minced meat.
You need Rice Jeera Rice White Rice Biryani / / White.
Prepare onions Medium (Minced).
You need Green Chillies (Chopped).
You need tomatoes Medium.
You need to prepare Ginger paste.
Use Garlic paste.
You need to prepare Cardamom.
You need to prepare Cloves.
You need Cinnamon (1 inch size).
Provide pepper Whole (crushed).
You need Cumin powder.
You need masala Meat.
You need to prepare Cooking oil.
You need to prepare Ghee.
You need to prepare Salt.
Use Frozen vegetables (optional).
You need Coriander leaves chopped.
Use Mint leaves (chopped).
You need to prepare Turmeric powder.

Short Tips:

- See to it that you never surrender when you are cooking, as it is mosting likely to take a lot of practice and failings before you get it right. If you shed something, keep attempting. You will only come to be a terrific chef if you maintain your determination.

Wash the rice and soak in water for about 20 min. Place a vessel with water and a little salt on stove and bring to boil. Drain the soaked rice and add to vessel and cook till just done. (Warning: Do not overcook!).
Add keema to another vessel with a bit of salt and wash lightly (removes germs and stuff). Drain the keema with help of a strainer and run it under running water and rinse lightly. Set aside..
In a non stick vessel, heat the cooking oil and ghee. Add the whole spices (cardamom, cinnamon, cloves) and leave for 10 sec to flavor the oil. Scrape it out of the vessel..
Add the ginger garlic paste and saute well. Once the raw smell of ginger garlic is gone, add the minced onions and chopped green chillies and saute till onions are transparent in color..
Add the keema (minced meat) to the pot and saute well. Add in a generous pinch of turmeric powder and mix well. Cook for 5 min with a lid on. The meat color should be browned well in contrast to its pinkish-red uncooked form..
Add in the masala powders and salt (Cumin powder and meat masala, I added a little bit of chilli powder at this stage, however, this is optional and maybe adjusted according to your spiciness level). Stir well..
Once the masala starts giving out oil (and you know it's cooked), add in the tomatoes and mix well. Cook again for 5 min with lid on till tomatoes turn mushy..
At this stage add the pre-cooked frozen vegetables and the mint and coriander leaves. Stir well..
Lower the flame, and add in the cooked rice to the keema mixture and mix well, so that the masala coats the rice real well. Cover and cook for additional 2 min. Turn off the heat..
Eat! :)Serve with your favorite chutney or raita or yoghurt. At our home this is usually served with a tomato chutney.

Since you have actually read Keema Pulao / Keema Biryani recipe, it is the time for you to head to the kitchen area as well as prepare some fantastic food! Keep in mind, cooking is not an ability that can be one hundred percent right in the beginning. Method is required for you to understand the art of food preparation.

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