Mince Pilaf

CREDITS

Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

500 g Lamb ground mince1 teaspoon ginger grated1 teaspoon garlic paste1 teaspoon red chilli flakes½ teaspoon red chilli powder1 teaspoon fine salt1 teaspoon kashmiri red masala mild½ teaspoon tumeric powderPinch Elachi (cardomom) powderPinch clove powder1 teaspoon jeera! /dhania (coriander) combined 1 teaspoon garam masala 2 green fresh chillies 2 medium tomotoe skinned grated(seeds removed) 1 teaspoon tomotoe puree2 Tablespoon buttermilk1 Tablespoon lemon juice or fresh lemon 1 large red onion chopped ½ teaspoon whole jeera1 small stick cinnamon or cinnamon powder (optional) ¼ cup oil3 Tablespoon butter ghee (Clarified butter) Fresh chopped dhania (coriander) 3 medium potatoes chopped cubed, tint egg yellow¼ cup mixed frozen veggies 1 ¼ cup basmati rice wash and soak 10 minutes

METHOD

Wash mince drain in colender. In a medium bowl, marinate mince with salt, ginger, garlic, spices, grated tomotoes and lastly add buttermilk stir before adding to dish. (even consistency) chopped dhania (coriander) cling and chill for 15 minutes. Boil basmati rice, par boil, drain set lightly tint with egg yellow. Fry cubed tinted potatoes golden brown with the butter ghee (Clarified butter), set aside. Fry red onions with whole jeera golden brown, removed set aside. Fry mixed veg light brown set aside.
.In a medium flat pot ,add oil, cinnamon stick set the mince marinate, tuck in cubed potatoes, sprinkle the mixed veg. . Take the butter ghee (Clarified butter) from the frying pan add to the pot. Top with tinted basmati rice and sprinkle the fried red onions. Seal with a sheet of foil and cook on high steam for 12-15 minutes on stove top, no need for water as the buttermilk, butter ghee (Clarified butter) and oil covers the liquid sealed to cook perfect.After 15 minutes reduce heat and cook further 20 minutes simmering in its own flavors in time to dish up. Switch off, dish in fancy platters side by side, rice on one side and the mince masala garnish with sprigs of fresh dhania (coriander). This dish can be served with raitha/dhai, or fresh Ummies Achars they come in varieties of flavors.
Bon Appetite ❤️Shu-Hani ❤️

INFO & TIPS

Side condiments raita salad Achars

POSTED ON

30 Nov 2020

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