Qeema Pulao Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:

Heat oil in a pan, add green cardamoms, black cardamom, cloves, cinnamon, pepper corns, cumin seeds. Sauté for a minute, add chopped garlic, chopped onion and chopped green chillies. Sauté till onions turn golden. Add mutton mince and cook on high heat for five minutes. Add garlic paste, ginger paste, red chilli powder, chopped tomatoes and continue to sauté. Add rice and sauté for a minute or two. Add three and a half cups of hot water, chopped coriander leaves and salt. Mix lightly. Add garam masala powder. Stir and bring the mixture to a boil. Cover the pan and further cook on low heat for ten to twelve minutes or till the rice and mince are cooked. Serve hot garnished with mint.

Method:
Soak the basil leaves in water, refrigerate until use. Cook sugar let caramelize in a pan and then add a cup of water. Add milk, mix and bring it to boil. Add green cardamoms and rose water, cook until milk is reduced to half & thickens and keep stirring in between. Let the mixture cool and refrigerate for 2 hours. Assembling: In serving glass, add basil seeds, ice cubes crushed, condensed milk, red syrup, faloodasev, almonds & pistachios, ice cream scoops, prepared milk, almonds & pistachios & serve.