Keema Pulao, Boondi Raita and Roasted Papad

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely in a colander and set aside.

2. 2

   Make Birista (Fried Onions): Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp. Use a slotted spoon to remove half of the fried onions and set them aside for garnishing later.

3. 3

   Sauté Aromatics and Keema: To the same pot with the remaining onions and ghee, add the whole spices (bay leaves, cinnamon stick, cloves, green cardamom, black peppercorns). Sauté for about 45 seconds until they become fragrant. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears. Add the mutton keema, increase the heat to medium-high, and cook for 8-10 minutes, breaking up lumps with your spoon, until the keema is well-browned and the moisture has evaporated.

4. 4

   Build the Masala: Reduce the heat to medium. Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy. Add the whisked curd, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.

5. 5

   Cook the Pulao: Add the drained basmati rice to the pot. Gently fold it into the keema masala for about a minute, being careful not to break the delicate rice grains. Pour in 3 cups of water and bring the mixture to a vigorous boil.

6. 6

   Dum Cooking (Steaming): Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid. You can place a clean kitchen towel under the lid to trap the steam better. Let it cook undisturbed for 15-18 minutes, or until all the water is absorbed and the rice is tender.

7. 7

   Rest and Garnish: Turn off the heat. Without opening the lid, let the pulao rest for at least 10 minutes. This 'dum' period is crucial for the flavors to meld and the rice grains to become perfectly fluffy. After resting, open the lid, sprinkle with garam masala, chopped coriander, and mint leaves. Gently fluff the rice with a fork, garnish with the reserved fried onions, and serve hot with a side of raita or salad.