Mince and Cottage Cheese Pulao Recipe

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  • 1/2 kg long grain rice boiled
  • 1/2 kg mince meat
  • 200 gm cottage cheese cut into small cubes
  • 1/2 cup oil or ghee
  • 1/2 cup plain yogurt
  • 2 cups chicken stock
  • 1 tbsp ginger garlic paste
  • 4 star anise
  • 6 green chilies
  • 1 bunch mint leaves
  • 1 tsp whole coriander
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp black pepper crushed
  • salt according to taste

Cooking Method

  1. Pour chicken stock in a saucepan.
  2. Add fennel seeds, star anise and whole coriander.
  3. Cook over medium heat for15 minutes or until one cup chicken stock is left.
  4. Heat oil in a pan or skillet over medium heat.
  5. Fry cottage cheese for 2-3 minutes or until turns golden.
  6. Then remove from the oil and set aside.
  7. Put mince meat in the remaining oil.
  8. Add ginger garlic paste and cook for 10 minutes or until no longer pink.
  9. Now add cumin seeds,salt, black pepper and yogurt.
  10. Cover and cook on low flame for 20 minutes or until all water dries off.
  11. Now remove the lid and cook on high flame for 2-3 minutes or until oil comes out on top.
  12. Add green chilies, mint leaves and fried cheese.
  13. Add boiled rice and pour the chicken stock on top.
  14. Cover and let it simmer for 20 minutes.
  15. Turn the heat off.
  16. Take it out in a serving dish.
  17. Mince and Cottage Cheese Pulao is ready to serve. ENJOY!!

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