Keema mattar pilau

Keema mattar pilau

Minced meat and peas with rice

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
400g long-grain rice
3 tablespoons ghee or oil
1 teaspoon cumin seeds
1 onion, finely chopped
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
6 whole cloves
250g minced lamb or beef
300g fresh or frozen green peas
3 teaspoons salt
1 teaspoon Garam masala

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Heat the ghee in a large heavy-based saucepan over low heat. Add the cumin, onion, garlic, ginger and whole cloves and cook until the onion is soft and golden brown.
  3. Add the mince to the pan and cook over medium–high heat until the meat has browned, breaking up any large lumps with a fork. Add the peas and 125 ml hot water and stir well, then cover and cook until the peas are just tender. Add the rice and 875 ml hot water and stir in the salt.
  4. Bring to the boil, then reduce the heat to low, cover, and cook for 10 minutes. Uncover and sprinkle with garam masala but do not stir. Replace the lid and continue cooking for a further 10 minutes, or until all of the liquid has been absorbed and the rice is cooked through. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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