Kheema pulao

Ingredients:

kheema 400gms
Basmati rice- 500 gm soaked for 30 mins in water
Onion - 2 big fined sliced and fried
Tomato - 1 big
cinnamon stick- 2
Cardamom pods -6
Shah zeera - 1 tsp
Ginger garlic paster 1 1/2 tbsp
Red chilly powder- 2 tbsp
salt to taste
Tumeric - 1/2 tsp
whole masoor daal - 3/4 cup
yogurt-1 cup
coriander- 1/2 cup chopped
mint leaves 1/2 cup
Green chillis 2-3
Peppercorns -5-6

Procedure:

wash and soak the rice and whole red lentil for at least an hour seperatly in diff containers .
Finely slice the onion and fry till golden drain it on a paper towel and crush it well
take a blender and blend ginger/garlic paste, shah zeera,cardamom,cinnamon,tomato. keep aside.
wash the kheema well and in a saucepan heat oil,when its sufficiently hot,put the blended mixture,fry for sometime,then put chilly powder,salt,tumeric ,then put the soaked lentils, then fry it for some time,then put the fried and crushed onion to it fry for sometime then put kheema and fry the kheema well then add yoghurt and mix well.cook till the water evaporates put coriander cover and cook till all the water evaporates,

In another thick bottom saucepan, put about 15 cups of water,to it add mint leaves,green chillies,cinnamon,cardamom,peppercorns and salt, cover the saucepan with a lid.when the water starts boiling put the soaked rice to the boiling water.cook the rice till it is 3/4 done drain the rest of the water.Now,transfer half of the rice in to cooking pan where you want to give damm then layer the kheema over the rice in the pan, then again layer the remaining rice over the kheema layer.Now put blobs of ghee on the rice layer,cover it it tight with the lid put it on high heat for about2 mins,then lower the flame and cook til vapours ooze out of the lid,turn off the flame and let it stand for about10 mins, mix the layers well garnish with the fried onions and serve hot with raitha , mirchi ka salan or bagare baigan.