Keema Aloo Pilau

Preparation Method: 
Heat oil. Add zeera, whole garam masala, finely chopped onions and cook till onions turn light golden.
Add keema and all powder masala and cook till keema is completely cooked. Add diced potatoes and cook till potatoes look almost transparent.
Boil rice with zeera and ilaichi till it is 90% cooked. Drain the remaining water from the rice.
In a deep pan, add layer of half of the rice and then cover it with the aloo-keema masala then layer it with remaining rice.
Cover the lid and cook on very low heat for another half an hour till the rice and aloo are properly cooked.
Serve hot with dahi/raitha and garnish with fried dry fruits.
This is a simple recipe and you can improvise it as per your wish and make it as rich as possible by adding dry fruits and saffron at the end.

* Keema 250 gm
* Potato 1 medium
* Basmati Rice 400 gms
* Onion 1 medium
* Tomato 2 medium
* Whole garam masala 1 tbsp
* Red chilli powder 1 tsp
* Dhaniya powder 1 tsp
* Turmeric powder 1/2 tsp
* Zeera powder 1/2 tsp
* Green masala 1 tbsp
* Oil
* Salt
Preparation Time: 
40 mins
Chef's Name: 
Saleem Pothiwala