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Cooking may be among the oldest abilities on the planet. That does not suggest that there are any kind of restrictions to the knowledge offered for the cook interested in boosting his or her skills. Also the finest chefs, even specialists, can constantly find brand-new recipes, approaches and also strategies to improve their kitchen skills, so lets try this Keema Pulao / Keema Biryani recipe, we hope you like it.

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

Short Tips:

- Preparation is an extremely fundamental part of food preparation. You intend to make sure you have every product you may require. You likewise want to make certain you have all the materials you could need. You do not intend to be in the center of a dish and discover you are missing something vital.

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.

Not only does this chicken keema biryani recipe promise to fulfill your meaty needs, but it is also sure to leave a tingling sensation - that of utter. Keema Biryani is a dish from Mughlai cuisine and a main course meal in Pakistan. Learn how to make/prepare Keema Biryani by following this easy recipe. Lid the top or seal it with a foil. The keema biryani is ready to be served.

Food preparation is a kind of art as well as it takes time as well as practice to equal experience and also know-how in the field. There are many types of cooking and additionally various sorts of food from various cultures. Use what you've seen from Keema Pulao / Keema Biryani recipe it will help you in your cooking undertakings.

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