Chambray with til ko alu and lamb kheema

Servings

4

Ready In:

30 minutes

Author:

Sandhya

Ingredients

Chambray Rice:

  • 1 Cup half cooked basmati rice
  • 1 Tsp Shahi jeera
  • 1 Inch cinnamon
  • 2 Bay leaf
  • 1 Tbsp ghee
  • Turmeric powder a pinch
  • Salt to taste

Til ko Alu – Potatoes with Roasted Sesame Powder.

  • 2 Med sized potatoes
  • 1 Med onion sliced
  • 4 Green chillies sliced to small pieces
  • ½ Tsp turmeric powder
  • 3 Tbsp sesame seeds
  • Salt to taste
  • 1 Tsp oil

Kheema:

  • 250 Gms minced lamb
  • 1 Med sized onion sliced
  • 1/4 Tsp turmeric powder
  • Salt to taste
  • 1 Tbsp ginger garlic paste
  • 2 Tbsp oil

Dry roast all the below masalas and make a fine powder

  • 1 Tsp cumin seeds
  • 1 Tsp coriander seeds
  • 1/2 Tsp chilli powder
  • 1 Tsp tumeric powder
  • Cloves – 2
  • Cardamom – 1
  • Cinnamon – 1/2 inch
  • Nutmeg powder – 1/4 tsp

Step by Step Instructions

Chambray rice:

  • Heat ghee in a kadai and let it heat, add shahi jeera let them splutter, then add cinnamon, bay leaf, turmeric powder. Once you feel the aroma add the half cooked basmati rice and mix well. Close it with lid and cook the rice mixture on low heat until the rice looks soft and fluffy.

Til ko alu:

  • Dry roast the sesame seeds in the pan on low heat until they turn golden brown and set it aside.
  • Once cool blend the sesame seeds to a fine powder.
  • Peel the skin of the potatoes and soak in salt water for about 15 mins.
  • In the same pan, heat oil. Add chillies and onions. Sauté the onions till brown.
  • Then add the cubed potatoes, few spoons of water. Cover and cook the potatoes on low heat. After 5 mins, add the roasted sesame powder. Mix well and cook until the potatoes turn soft and crisp and set it aside to serve with the rice.

Kheema:

  • Wash the kheema and drain the water.
  • Heat a pan, add oil, once the oil is hot add the sliced onions and cook until golden brown.
  • Now add ginger garlic paste let it cook for few mins until if leaves the raw smell.
  • Now add lamb and cook till it leaves the water and then add chilli powder and turmeric half way.
  • Once you see the lamb cooked half add the masala powder, mix well and cook on medium flame covering the pan with the lid until the lamb is soft.
  • Switch off the stove and serve hot with delicious Chambray Rice with alu as another side.

Note: Chambray rice is eaten with kheema and alo as a combination, this traditional meal is worth a try