What You Need:
1 cup rice, (any kind of rice will do, but I prefer using
the basmati for it's nice fragrant aroma)
1/4 cup moong dal, or masoor dal
2 tbsp oil or ghee
2 onions, finely sliced
1/4 kg mutton keema
3 - 4 green chili, slit in the middle
2 cloves
2 cardamom
1 inch stick cinnamon
2 tsp ginger garlic paste
2 tomatoes, finely chopped
1 tsp turmeric powder
salt to taste
How To Make:
Lightly dry roast the rice and dal till a nice fragrance
emanates from it. Allow the rice and dal to cool and make it into a coarse
powder either in a coffee grinder or in a mixer. Just pulse for a few seconds.
And set this powder aside.
Heat oil or ghee in a large pot.
Add the onions, green chili, cloves, cardamom, cinnamon
and fry till the onion is golden brown in color.
Mix in the ginger garlic paste and fry till the raw smell
disappears.
Add in the mutton keema and fry till all the water has
dried up from the mutton mince.
Next add in the tomatoes and cook till soft and pulpy.
Stir in the turmeric powder and the rice - dal powder.
Stir it thoroughly, else the rice will turn into lumps. Add in 12 cups of water
and stir frequently. Add salt ( Optional cooked keema ( mince meat) ) Cook on
low heat while stirring in between till the rice is done. Adjust the
consistency of the ganji by adding or reducing water. The consistency should be
like that of a thick soup or porridge. If it is too thick or too thin, it won't
taste good.
Finally add in the mint leaves and desiccated coconut. Allow it to come to a boil. Switch off the flame. Serve lukewarm.
The Ganji served with Masala Vada or medu Vada or any
type of pakoras.
