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.
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
Coriander leaves – few (chopped)
Mint leaves – few
Salt – to taste
- 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
- Add onions and green chillies. Saute till the onion turns pink.
- Add tomatoes and sauté till they turn mushy.
- Add the dry masalas, chilly powder, coriander powder and turmeric powder. Saute till the raw smell goes off.
- Add minced meat and fry nicely.
- 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.
- Once cooked, let all the water evaporate. Keep it aside
- In a pressure cooker, heat oil and ghee. Saute the mint leaves.
- Wash the rice twice, add it to the cooker and sauté it
- add the cooked meat to the rice and sauté it
- Add water (3 cups) , salt and coriander leaves
- 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.
- Serve it hot with raita.