Ingredients
Method
- Thinly slice the onion, dice the tomatoes and chop the mint and coriander.
- In a big pan/pot, heat the ghee on medium high heat and add the onion.
- Fry it until it turns golden brown. Keep stirring to ensure even heat.
- After the onion turns golden brown, take it out from the pan/pot. Leave the ghee inside.
- Add the cooked minced meat to the same pan/pot. You can also use leftover qeema aaloo. (If using uncooked minced meat see notes below)
- Add the tomato, garam masala, red chili powder and salt. Cover and cook on medium heat for 5 minutes.
- After 5 minutes, open lid and turn heat to low. Level the minced meat mixture with the back of a spatula.
- Add a layer of coriander, mint and fried onion. Save some fried onion for garnishing later.
- Add a thick layer of cauliflower rice on top. Level the rice evenly.
- Cover with a tight lid and let cook on low heat for 20 minutes. (Do not open the lid in between or stir)
- After 20 minutes, turn off heat and mix the cauliflower rice lightly.
- Garnish with some fried onion and serve with some spicy mint and coriander chutney.
Notes
If using uncooked minced meat: Add to the same pan that you used to fry your onion (there should be some ghee/oil left).
Add the following spices:
- 2 tsp ginger garlic paste,
- 1/2 tsp salt,
- 1/2 tsp turmeric,
- 1/2 tsp coriander powder,
- 1/2 tsp cumin powder,
- 1 tsp chili powder.
- 8 black peppercorns
- 2 cardamom pods
- 1 black cardamom
- 5 cloves
- 1 cinnamon stick