Thursday, July 31, 2014


Basmati rice- 2 cups
Kheema-1 cup (pressure cook for only 1-2 whistle with little ginger garlic paste,curd and salt)
Onion-1 medium (thinly sliced)
Tomato-1 small (cut into small cubes)
Green chillies-2-3 slightly slit
Ginger garlic paste -1 tsp
Curd -2 tsp
Chilli powder-1/2 tsp
Garam masala powder-1/4 tsp
Biriyani powder- 1 tsp(optional)
Mint leaves- 1/2 cup
Coriander leaves-1/2 cup
Cinnamon-1 inch
Oil-3 tbsp
Ghee-1 tbsp
Salt-to taste
Coconut milk-1/2 cup
Water- 3 cups

1.Soak the rice in water for sometime.
2.In a kadai,add oil,ghee and add cloves,cardamom and cinnamon and let it splutter.
3.Now add ginger garlic paste,onion and saute well.
4.When onion turns golden brown,add tomato and mix well.
5.Add green chillies,chilli powder,biriyani powder and curd  to it.
6.Add the kheema,mint leaves and coriander leaves and saute.
7.Transfer this to the rice cooker.
8.Add water in the kadai in which you made the gravy and let it boil.
9.Pour it into the rice cooker.
10.Add coconut milk,salt and switch it on.
11.When it starts to boil,add the rice and close the lid.

11.Mix it once in between when it is getting cooked.

1.Add 1/2 to 1 cup extra water if you are cooking in an electric rice cooker.
2.Garam masala powder is a grounded powder, home-made with cinnamon,cloves,cardamom with
1 : 3/4 : 1/2 ratio.(Just grind them to a fine powder all together).
3.If you are using chicken kheema,you need not pressure cook them.(add them directly to the onion tomato gravy).

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