Ingredients

500 gm rice

1 piece finely sliced ginger

5-6 mint leaves

1 Tbsp rose water

50 gm butter

1 glass milk

1/2 kg lamb keema

1 tsp red chilli powder

2 tsp coriander powder

1 Tbsp garlic paste

1 cup sliced onions

2 Tbsp desi ghee

1 cup yogurt

5-6 raisins

1 cup almonds

For the Garam Masala:

Salt

Water

5-6 cloves

1 tsp black peppercorns

2 tsp mace

3-4 cinnamon sticks

Black cardamom

3-4 pods green cardamom

2 tsp coriander seeds

2 tsp cumin seeds

Procedure:

1. Wash rice properly and soak it in water for sometime.

2.Take coriander seeds, cumin seeds, green cardamom, black peppercorn, cinnamon, cloves, mace and dry roast them. Let them cool then grind them to make a fine powder.

3.Now in water blanch almonds and peel it and cut it in small pieces.

4.Take raisins and chop it finely.

5.In a pan heat desi ghee, add sliced onions and cook it on low heat.

6.Take ginger-garlic paste, yogurt, black cardamom, coriander powder, red chilli powder whisk them well and add it to the onions and cook it for 2 minutes.

7.Once it is done add keema and saute it. Then add garam masala & salt and cook for sometime, add 1 cup of water and let it simmer.

8.Now take the keema to another pan, add milk, almonds, raisins and butter in it.

9.Boil rice and add salt and rose water and stir well.