Directions
- 1In a pan with hot oil, add onions.
- 2Add ginger paste when onions start changing color.
- 3Cover and let it cook.
- 4Add tomatoes.
- 5Add biryani masala.
- 6Add the leftover qeema.
- 7Mix well the qeema.
- 8Cover and cook for 10 minutes.
- 9Taste and add salt if needed.
- 10When the qeema looks cooked, add rice and water.
- 11Add salt for rice, coriander powder, and vinegar.
- 12Mix gently.
- 13Cover and cook for 20 minutes, then turn off the heat and let it sit for 15 minutes.
- 14Gently fluff with a spoon.
- 15Serve with white sauce and salad.
Ingredients
- 1 cup onions
- 1 tablespoon ginger paste
- 1 cup tomatoes
- 1 tablespoon biryani masala
- 1 cup qeema
- 3 cups rice
- 4.5 cups water
- 2 pinches salt
- 1 tablespoon coriander powder
- 1 tablespoon vinegar
Equipment
panspoonmeasuring cup
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