Name: Dahi Wale Sewaiyan Kheema Pulao... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Vermicelli 400 gm; Ginger garlic paste 1 tbsp; Mince mutton or chicken 250 gm; Curd 200 gm; Salt 1 tbsp; RED CHILLI POWDER 1 TBSP; Green peas frozen and blanched 1 cup; Coriander leaves chopped 1/4 cup; Mint leaves chopped 1/4 Cup; Ghee 1 tbsp; Oil 2-3 tbsp; Onions finely chopped 2; Garam masala 1 tsp; Roasted cumin powder 1 tsp; Roasted coriander powder 1 tsp; Cardamom crushed 3; Cinnamon sticks 2; Tomatoes finely chopped 2

ABOUT Dahi Wale Sewaiyan Kheema Pulao... RECIPE

A delicious pulao using vermicelli or whole wheat thin strings available in the markets. Vegetables of one's own choice can be added to make it more vibrant and colourful with a myriad of robustic colours. Chicken or mutton mince can be used as desired to add flavour to the dish. Best eaten at breakfast or brunch, this can be ideal as an afterschool snack or even as a tiffin box treat. My family devours it even at dinner many a times and trust me, it makes for a lovely one pot meal and can be served as a wholesome meal.

Ingredients Serving: 6

Vermicelli 400 gm
Ginger garlic paste 1 tbsp
Mince mutton or chicken 250 gm
Curd 200 gm
Salt 1 tbsp
RED CHILLI POWDER 1 TBSP
Green peas frozen and blanched 1 cup
Coriander leaves chopped 1/4 cup
Mint leaves chopped 1/4 Cup
Ghee 1 tbsp
Oil 2-3 tbsp
Onions finely chopped 2
Garam masala 1 tsp
Roasted cumin powder 1 tsp
Roasted coriander powder 1 tsp
Cardamom crushed 3
Cinnamon sticks 2
Tomatoes finely chopped 2

Instructions

Bring enough water to a rolling boil in a large vessel with salt as per taste.
Slightly roast the vermicelli on a low heat in a tablespoon of ghee.
Allow them to cool.
Remove the boiled water from the gas.
Add this vermicelli to the hot water and cover with a lid for almost 2-3 minutes.
Drain and keep aside.
In a cooking pot,heat oil and add cinnamon sticks and crushed cardamoms.
Add chopped onions now.
Also add ginger garlic paste and saute until the onions are done.
Add kheema now along with the spices including salt.
Saute on a low heat for 5 minutes.
Then add chopped tomatoes.
Cover and simmer for 5 more minutes.
Finally add beaten curd and garam masala.
Cover and simmer for 5 more minutes.
Add boiled green peas and the blanched vermicelli.
Adjust salt at this point.
Mix well and simmer on a low heat for 10 more minutes.
Garnish with chopped coriander and mint leaves.
Serve hot with boiled eggs and salad at breakfast or brunch.

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