Kheema Pulao

Boil 3 Eggs and cut slices . Set aside. In a pan, heat butter. Add chopped green chilli, boiled green peas, salt ,black pepper, lime juice . Sauté for 5 minutes and switch off the flame. Clean and wash Kheema (mince) .

Heat Oil in a pan , add jeera, chopped onion till golden brown. Add Ginger , garlic paste. Sauté for a minute than add Kheema and Stir Fry on Medium heat for 3 minutes.

Add Red chilli Powder, Coriander Powder , turmeric powder, salt, chopped tomatoes and yogurt. Stir Fry. Cover and Cook on Low heat for about 20 -25 mins

Let the mince shimmer on its own in the water. Remove Lid. Add Garam masala powder, chopped green chillies. Increase the heat and fry well for 1 minute.

Stir constantly for about 1 minutes. Add Coriander leaves , mint leaves . Stir Well and turn off the heat. Soak Basmati Rice in water for 15 minutes. Drain the rice . Keep aside. In a pan, heat ghee ,add cumin seeds.

. When cumin seeds turn brown, add the rice. Sauté for 1 minute. Add salt and water. When the water starts to boiling and holes appear on surface law down the flame and cover the rice

. Keep an eye. When water is completely absorbed , and rice cooked property turn off the heat. Let is rest for 5-10 minutes.

Set in a cake mould or round bowl. For garnish: Arrange Egg slices , than add green peas . Press nicely. Add kheema, press again.

Add Rice, Press again and fill in the top layer with rice. Set aside for 10 minutes.

Flip the mould over the serving plate and kheema pulao is ready. For the top , place pineapple slice, tomato slice and cucumber slice.fix raspberry with toothpick stick.

. Serve and enjoy.