1. Keema (1/2 kg)
2. Bombino Semiya (2 packets ~ 300 gms)
3. Onions (3-4)
4. Green Chillies (5-6)
5. Curry leaves and Coriander
6. Garam Masala (Elachi -2 , Dalchini -3 , Lavang -2, Shah-jeera-1/4 tea spoon)
7. Ginger Garlic paste
8. Salt, Oil
Method:
1. Cut onions and green chillies into long slices. Fry them in a table spoon on oil in a pressure cooker. Once the onion turns golden brown, add ginger garlic paste and keema to it. Fry it for some time ~ 5 mins. After that pour 3 glasses of water to it, along with some salt. Now pressure cook the keema until the keema is nicely cooked.
2. Take a non-stick pan and fry bombino semiya till it turns golden brown. Put the semiya aside in a bowl once done.
3. Now pour 3 table spoons of oil in the non-stick pan. Add Garam Masala ingredients as mentioned above. Now add sliced onions, green chilli and curry leaves. Fry them all in the oil for 2-3 mins.
4. Now add the cooked keema (with water) from the cooker to the non-stick pan. Boil it for around 2-4 mins.
5. Add the fried semiya to the keema now as shown below.
6. Mix it well. Add salt as required. Close the lid and cook for 10 mins. Serve hot.
