Keema Moong Pulao

Ingredients:

Minced Beef/ Mutton (kema)- 1 cup

Cinigura/ kalijira/ Bashmati rice- 1 cup

              Moong dal- 1/3 cup

Onion (chopped) - 1 cup

Cashew nut (chopped)- 2 tsp

Tomato (chopped) - 1 medium size

Onion paste-2 Tsp

Garlic paste- 1 Tsp

Ginger paste- 2 tsp

Red chili powder- 1 tsp

Turmeric powder- 1/2 tsp

Cumin powder- 1 tsp

Garam masala powder- 1/2 tsp

      Nutmeg powder- 1/4 tsp

Mace powder- 1/4 tsp

Salt- 2 tsp or to taste

Green chilly- 5-6 pieces

Green cardamom- 2 pieces

Black cardamom- 1 pieces

Bay leaf- 1 (around 1 inch in size)

Cinnamon- 2 pieces

Oil- 1/2 cup

Ghee/ clarified butter- 2 Tsp

Procedure:

     Wash the keema and keep it remove water. Then mix all ingredients and keep for ½ hour. Wash rice and dal. Keep it for 15 minutes. Heat oil in a large pot and fry chopped onion and hot spicy until brown color is formed. Now give chopped tomato and peanut and fry it. When tomato will be soft add keema. Fry it until oil will come up. Give a little water and cover it. Cook it until water will be dried out. Now add rice and dal and fry it for 5 minutes. When fried out add about 3 cup of water and cook for 10 minutes in middle flame. Spread ghee upon it and cover by a lid so that vapor will come out.  Keep it for 20 min. Now remove the lid, mix pulao and serve Keema Moong Pulao hot.