Keema Pullao (Micro)

Ingredients

• Keema (Mutton/Lamb minced) 350 g
• Rice 2 cups (360 g) washed and soaked for ½ hour
• Oil 1 tbsp (15 g)
• Zeera (Cumin) seeds 1 tsp
• Dalchini (Cinnamon) ¼ tsp broken up
• Badi Elaichi (Black Cardamom) 2
• Tej Patta (Bay leaf) 2
• Laung (Cloves) 5
• Sugar 1 tsp
• Onion, chopped fine ½ cup (100 g)
• Tomato, chopped fine ½ cup (100 g)
• Tomato puree 1 cup
• Salt 2 tsp or to taste
• Garam masala 1 tsp
• Hot water 3 ½  cups
•   Browned onions
• for garnish

Preparation

• Mix oil, zeera, dalchini, elaichi, tej patta and laung in a deep dish and cook covered at HI for 2 minutes. Mix in the sugar and cook covered at HI for 1 minute.

• Mix in the onion and cook uncovered at HI for 10 minutes, till a light brown, then add the keema and cook uncovered at HI for 10 minutes.

• Add the chopped tomatoes, half the puree, salt and garam masala, mix well and cook covered at 70% for 5 minutes, then uncovered at HI for 5 minutes.

• Mix in the rice, remainder of the puree and the water and cook covered at HI for 10 minutes. In case the water has not dried up, cook some more and serve.