Mutton Mince (Keema) Fried Rice

INGREDIENTS:

1. Basmati Rice 2 cups, cooked and chilled
2. Mutton Keema 300 grams
3. Oil 4 tbsp
4. Onion 2 finely chopped
5. Tomatoes 2 finely chopped
6. Ginger-Garlic Paste 1 tbsp
7. Green Chilis 2-3 slit
8. Coriander Powder 1 tsp
9. Turmeric Powder 1/2 tsp
10. Red Chili Powder 1 tsp
11. Garam Masala Powder 1 tsp
12. Carrot 1 medium, thinly sliced
13. Beans 10-12 chopped
14. Capsicum 1 thinly sliced
15. Green Peas 1/2 cup
16. Garlic Cloves 5-6 minced.
17. Salt to taste
18. Coriander Leaves for garnish

METHOD:

Serving Size: 4-5

Heat 2 tbsp oil in a deep pan. Add the onions and sauté until they are golden brown.

Add ginger-garlic paste, tomatoes, turmeric powder, coriander powder, red chili powder, and green chilis. Sauté until the tomatoes are soft and mushy, and the raw aroma of the ginger-garlic paste has disappeared.

Add keema and sauté on medium-high heat until browned. Add 1 cup of warm water, cover, and cook until the keema is fully done and the liquid has evaporated. Remove and set aside.

In the same pan, add the remaining oil. Add minced garlic and saute until fragrant. 

Add carrots, beans, peas, and capsicum. Stir-fry on high heat for 2–3 minutes. The veggies should stay slightly crunchy.

Mix in the cooked keema and rice. Stir-fry on high heat for 3-4 minutes until well combined. 

Garnish with chopped coriander leaves and serve hot paired with raita, or salad, and papad.