Keema Chana Pulao Taka Tak

Ingredients list for Keema Chana Pulao Taka Tak

• 1 1/2 cups Mutton mince (keema)
• 2 cups Chickpeas (kabuli chane) , soaked for 6-8 hours and boiled with salt
• 2 cups Classic biryani basmati rice , cooked
• 3 tablespoons Ghee
• 1 teaspoon Black peppercorns
• 2 Bay leaves
• 4-5 Black cardamoms
• 1 teaspoon Cumin seeds
• 1 large Onion , finely chopped
• 2 medium Tomatoes , chopped
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Green chilli paste
• to taste Salt
• 2 teaspoons Red chilli powder
• 1 teaspoon Cumin powder
• 1/4 teaspoon Turmeric powder
• 4 teaspoons Garam masala powder
• 2-3 Green chillies , slit
• 1 inch Ginger , cut into thin strips
• 1 sprig + to garnish Fresh mint leaves
• 1 tablespoon Lemon juice

Method

1. Heat ghee in a deep non-stick pan, add black peppercorns, bay leaves, black cardamoms and cumin seeds and sauté till cumin seeds change colour. Add onion and sauté till it turns golden brown.
2. Add tomatoes, ginger-garlic paste and green chilli paste and sauté for a minute. Add salt and sauté till tomatoes turn pulpy. Add red chilli powder, cumin powder, turmeric powder, 2 tsps garam masala powder and chickpeas and mix well.
3. Take keema in a bowl, add 1 cup water and mix well. Add this mixture to the pan and cook, stirring occasionally, for 15-20 minutes on medium heat.
4. Add green chillies, ginger and mint leaves and mix well. Add cooked rice and mix. Add remaining garam masala powder and lemon juice. Cover and cook on dum for 10-15 minutes on medium heat.
5. Transfer onto a serving platter and serve hot garnished with mint sprig.