Chicken Kema polao

Materials:

• Two and a half cups of polao rice (should be soaked for half an hour),

• 3 tablespoons of coriander leaves,

• 3 tablespoons of mint leaves,

• 20 whole mint leaves,

• Salt to taste,

• 1 cup of chicken mince,

• 2 cardamoms,

• 2 cloves,

• 2 cinnamon

• 10 peppercorns,

• Half a teaspoon of whole cumin,

• Half a cup of chopped onion,

• 1 cup chopped tomatoes,

• 5 raw chillies,

• Ginger paste 1 teaspoon,

• 1 teaspoon of garlic paste,

• 1 teaspoon of dried chilli guru,

• Half a teaspoon of hot spic peppercorns,

• Half a teaspoon of whole cumin,

• Half a cup of chopped onion,

• 1 cup chopped tomatoes.

Method:

Fry cardamom, cloves, cinnamon, black pepper and cumin in oil. Peel a squash, grate it and squeeze the juice.

Then cover with salt, ginger paste, garlic paste, dried chilli guru and tomato paste. When the minced meat is cooked, stir well with rice and cook the polao with hot water.

Then steam with coriander leaves, mint leaves, raw chilli, hot spices and ghee.