14 December 2012,20:59 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat oil in a heavy bottomed pan. Add onions and fry till golden brown. Add the ginger and garlic paste and fry for a minute.
  • Add the green chilli paste and fry for about a minute. Then add coriander, mint, salt, turmeric, and red chilli powder, mix well.
  • Add keema, mix, and cook for about 8 - 10 minutes. Now add the yogurt and cook for another 5 minutes, stirring continuously.
  • When the gravy gets thick, add a little water and cook covered for about 5 minutes or until the keema is almost done.
  • Add the chopped karondas, fry a little and cook covered for further 5 minutes.
  • Boil 3 litres of water with the whole spices. Add the rice and salt and cook for about 6 minutes or until it is half done. Drain and set it aside.
  • Smear a heavy bottomed pan with oil and place half the rice in it. Arrange the cooked keema over the rice and cover it with the balance rice.
  • Pour melted ghee and sprinkle the mint leaves followed by a little water. Cover with a tight fitting lid and cook on high flame for 2 minutes.
  • Simmer to low flame for about 10 - 12 minutes or until the rice is done and steaming hot. Serve hot garnished with the reserved karondas.


  • 750 grams long grain rice, rinsed, soaked and drained 
  • 1 kg mutton mince (keema), washed and drained completely
  • 2 tablespoon melted ghee
  • 150 ml Cooking oil
  • 250 grams onions, finely sliced
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 2 tablespoon green chilli paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 250 ml yogurt, whisked
  • 125 grams karondas (Carissa caranda) washed, deseeded and cut each into 4 pieces. 
  • 4 green cardamoms
  • 2, 1 inch cinnamon sticks
  • 6 cloves
  • 2 bay leaves
  • 75 grams fresh green coriander, chopped
  • 75 grams mint leaves
  • Few mint leaves, to garnish
  • Karondas, to garnish
  • Salt, to taste

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