Egg Keema Pulao

Ingredients:

• 1 cup basmati rice, soaked and drained
• 4 eggs, hard-boiled and chopped
• 1 cup minced chicken or lamb keema (ground meat)
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt (to taste)
• 2 cups water or broth
• Fresh coriander leaves, chopped (for garnish)

Steps:

Step 1: In a pan, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown.

Step 2: Add ginger-garlic paste and sauté until the raw aroma disappears.

Step 3: Stir in chopped tomatoes and cook until they become soft and the oil starts to separate.

Step 4: Add minced keema and cook until it's browned and cooked through.

Step 5: Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.

Step 6: Add the soaked and drained basmati rice to the keema mixture. Cook for a few minutes, allowing the rice to absorb the flavors.

Step 7: Pour in water or broth, bring to a boil, then reduce the heat to low. Cover and simmer until the rice is cooked and the liquid is absorbed.

Step 8: Once done, gently fluff the pulao with a fork. Mix in the chopped hard-boiled eggs.

Step 9: Garnish with fresh coriander leaves and serve hot.

Enjoy this Egg Keema Pulao as a standalone meal or pair it with raita for a complete and satisfying dining experience.