Mince Pilau
This recipe works well with lamb mince too but replace the fresh coriander or flat-leaf parsley with fresh mint. If any pilau is left over, store in the fridge for up to two days. Shape into small patties, and pan fry with a little oil and serve with ketchup or a relish of your choice.
Ingredients
- 2 Cup pre-cooked rice
- 600 Grams Mince
- Handful fried onions
- 2 grated tomatoes
- 1 Tablespoons(tbsp) tandoori paste (Aminas Wonderspice)
- 2 Teaspoons(tsp) salt
- 1 Teaspoons(tsp) jeera powder (omit)
- 3 Tablespoons(tbsp) tomato puree
- 1 Teaspoons(tsp) dhania powder
- 1 Teaspoons(tsp) chilli powder
- 1 Teaspoons(tsp) tumeric
- Juice of half a lemon
- 1/2 sourmilk
- 1 Tablespoons(tbsp) ginger-garlic paste
- 1/2 Teaspoons(tsp) crushed saffron steeped in ¼ cup boiling water for 5 minutes. Add to marinade, reserve 2 tbsp.
- 1 Cup green peas, frozen
- 4-5 deep-fried potatoes
- Half bunch fresh dhania, finely chopped
- 2 Tablespoons(tbsp) ghee
- 1 cinnamon stick
- 3 bay leaves
Instructions
- Heat 2 tbsp ghee in a large pot.
- Add in 1 large cinnamon stick and 3 bay leaves.
- Allow to sizzle for a minute until the oil becomes fragrant.Add in marinated mince, cook on low 10-15 mins.
- Turn off heat. Add potatoes and dhania greens.Top with cooked rice.
- Streak rice with a little fried onion and reserved saffron water if you prefer.
- Steam on low for 45 minutes-1 hour until moisture is absorbed.
- Serve with boiled eggs and raita or mint yogurt.