Ingredients

• 200 gms (1 cup) - kheema
• 1 cup - basmati rice
• 4 tbsp - pure ghee
• 5 laung (cloves)
• 4 chhoti elaichi (green cardamoms), broken
• 1 tbsp - ginger paste
• 1" piece dalchini (cinnamon)
• 1 tej patta (bay leaf)
• 1 Medium onion, sliced thinly
• 1 tsp - red chilli powder
• 1 tsp - garam masala
• 1 tsp - salt
• 9" round, 3" deep dish with cover

How to Make Kheema Pulao

• Wash and soak rice for 1 hour.
• In the dish, mix ghee, laung, dalchini, bay leaf, cardamoms and onion.
• Micro high uncovered 4 mins.
• Add keema and all other spices except rice.
• Micro high covered 3 mins.
• Add rice and 1 1.5 cups water
• Mix well. Micro high covered 12 mins.
• Let stand 2-3 mins.
• Fluff up the rice with a fork.
• Serve hot.