Name: Spring Onion Kheema Pulao/Biryani... recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5
Ingredients: Spring onions 2 big bunches finely chopped; Pulao rice 3 cups; Green chilies 6; Turmeric 1/2 tsp; Ginger garlic paste 1.5 tbsp; Oil 3 to 4 tbsp; Lamb mince 400 gm; coriander powder 1 tbsp; Cumin powder 1 tbsp; Garam masala powder 1 tsp; Coriander and mint leaves chopped 1 cup; Salt to taste; Caraway seeds 1 tsp; 1 Large Ripe tomato chopped; Curd 1 cup

ABOUT Spring Onion Kheema Pulao/Biryani... RECIPE

Green and fresh !!!! This is what it feels like when we see this pulao and it tastes just superb when you dig into it. My innovative idea made in fusion with spring onions and lamb mince. Made so very quickly and is all green because red chilli powder has not been used in this at all and spring onion is the star ingredient in this special pulao.

Ingredients Serving: 5

Spring onions 2 big bunches finely chopped
Pulao rice 3 cups
Green chilies 6
Turmeric 1/2 tsp
Ginger garlic paste 1.5 tbsp
Oil 3 to 4 tbsp
Lamb mince 400 gm
coriander powder 1 tbsp
Cumin powder 1 tbsp
Garam masala powder 1 tsp
Coriander and mint leaves chopped 1 cup
Salt to taste
Caraway seeds 1 tsp
1 Large Ripe tomato chopped
Curd 1 cup

Instructions

Soak rice in enough water for 15-30 minutes.
Cook rice al dente with salt ,caraway seeds and one fourth of chopped mint and coriander leaves. Drain excess water and keep it aside
Blend green chilies and the remaining mint and coriander leaves to form a smooth paste.
In a pot, heat oil and add the chopped spring onions , ginger garlic paste and turmeric. Saute these for a minute or two on medium flame.
Now add the lamb mince. Saute it on medium flame, occasionally stirring it for nearly 5 to 10 minutes
Add coriander and cumin powder and saute for few seconds
Add chopped tomato, beaten curd, green chill, mint and coriander paste. Cover and simmer for atleast 15 minutes.
Once the oil starts separating, add the cooked rice and sprinkle garam masala powder.
Mix well and cover. Continue heating on low flame until ready to serve.
Serve pulao piping hot with curds and pickle.

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