Bagara Rice and Keema Masala

Method

1. 1

   In a pan pour ghee and add the whole garam masalas. Once aromatic, add the onions and ginger garlic paste, saute until the onions turns translucent. Add the tomato and saute for 15 seconds.

   GheeCinnamonClovesBlack CardamomStar AniseBay LeavesBlack PeppercornsOnionGinger Garlic PasteTomatoCurry leaves

2. 2

   Add the drained soaked basmati rice and gently saute without breaking the rice. Pour water and add salt, bring it to a boil and lower the flame to a simmer, cover and cook for 12 minutes. Rest the rice for at least 15 minutes and fluff up the rice and serve hot.

   WaterSaltBasmati Rice

3. 3

   In a pressure cooker add ghee and mutton fat, add the whole garam masalas, once aromatic, add the sliced onions and green chillis. Add salt and saute until the onions turn golden brown, add sliced tomato and ginger garlic paste, mint and coriander leaves. Saute until the tomato turns mushy.

   GheeCinnamonGreen CardamomBay LeavesClovesCuminOnionGreen ChilliSaltTomatoMint LeavesCoriander LeavesGinger Garlic PasteMutton Fat

4. 4

   Add the mutton mince and give it a goox mix, add salt, turmeric powder, kashmiri red chilli powder and garam masala along with some curd and mix until completely combined . Pour water, bring it to a boil and pressure cook on a moderate flame for 4 whistles or for 10 minutes. Let the pressure release and finish the masala with some black pepper powder and kasoori meethi.

   Mutton (minced)Turmeric PowderKashmiri Red Chilli PowderGaram Masala PowderCurdWaterBlack Pepper PowderKasuri Methi