1. Heat oil in a deep pan.Add cumin seeds, green cardamoms, cinnamon, peppercorn, cloves and black cardamoms. Sauté until you start smelling the aroma.
2. Add green chillies, onions and garlic.Sauté until onions turn golden (not brown; take care not to burn the onions). Add minced meat and fry on high flame for 5 minutes.
3. Add ginger paste, garlic paste, tomatoes and red chilli powder and sauté for 2 minutes.
4. Add rice and continue to sauté for 3 more minutes.
5. Add 3 ½ cups of water, mint and coriander leaves, salt and garam masala.Stir lightly.
6. Bring to boil, cover pan with lid and cook on low heat for 10-12 minutes, or until the rice is tender.
7. Serve hot. 

Keemapulao pairs well with zeera raita and kachoomar salad on the side.

Tip: prevent from stirring the rice too much to avoid breaking it.

Trivia

• The name pulao or “pilaf” comes from the Sanskrit work pulaka, and the dish is said to have origins in Persian cuisine.
• The architects of ancient China in the Ming Dynasty mixed rice with their limestone to strengthen the building structures.
• Rice in many cultures is believed to bring luck, fertility and prosperity.In India, rice is thrown over heads of newlywed couples to bring them luck and good fortune.