Biryani, Pulao, Fried rice are rice varieties which I usually prepare at home. I prepare only veg fried rice.  But coming to biryani, anything is acceptable – veg or non veg.  But in non veg the regular preparation is mutton, chicken, prawns, egg and so on.  While talking to my friend, she told me about keema biryani.  It was then that I thought I haven’t prepared it for a long time.  This biryani is worth the time and effort taken during its preparation.  Then finally today I decided to make it and here is the result and the recipe for you. Do try it at home and let me know the outcome. It is worth trying.

Ingredients required

Mutton keema                      –  250 gms

Basmati rice                          –  1 ½ cup

Onion                                      –  1

Tomato                                   –  1

Green chilly                           –  2

Ginger paste                          –  1/2 tbsp

Garlic paste                           –  1/2 tbsp

Turmeric powder                 –  ¼ tsp

Coriander powder                –  ½ tsp

Red chilly powder                –  1 tsp

Cloves                                     –  2

Cardamom                             –  1

Cinnamon                              –  1 stick

Bay leaves                              –  1

Curd                                        –  1 ½ tbsp

Ghee

Oil

Coriander leaves            – few (chopped)

Mint leaves    – few

Salt   – to taste

Method 

1. In a handi heat oil and ghee, add the ginger garlic paste first and sauté nicely.  Then add the spices cloves, cardamom, fennel seeds, cinnamon and bay leaf.  Saute for some time

2. Add onions and green chillies. Saute till the onion turns pink.

3. Add tomatoes and sauté till they turn mushy.

4. Add the dry masalas, chilly powder, coriander powder and turmeric powder. Saute till the raw smell goes  off.

5. Add minced meat and fry nicely.

6. After adding the meat you can see the moisture content from the meat and depending on that add enough water for the meat to cook (around 1 cup). Close the handi and allow the meat to cook.

7. Once cooked, let all the water evaporate. Keep it aside

8. In a pressure cooker, heat oil and ghee. Saute the mint leaves.

9. Wash the rice twice, add it to the cooker and sauté it

10. add the cooked meat to the rice and sauté it

11. Add water (3 cups) , salt and coriander leaves

12. Close the pressure cooker and allow the steam to come out. Once the pressure starts coming, place the whistle, keep the gas in sim, cook for 5 minutes.

13. Serve it hot with raita.