Keema Biryani
A meaty rice dish made in traditional Indian spices.
| Servings | Prep Time |
| 6 people | 25minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 200gram keema (mutton mince)
- 1.5cup Basmati rice
- 2tbsp cooking oil
- 1inch cinnamon stick
- 1 black cardamom
- 2 green cardamoms
- 5-6 Cloves
- 8-10 black peppercorns
- 1tsp Cumin seeds
- 1 large onion, chopped
- 1tbsp garlic paste
- 1tbsp Ginger paste
- 2 large tomatoes, chopped
- 1tsp red chili powder
- 3 chopped green chilies
- 2tbsp chopped coriander leaves
- 15-20 Mint leaves
- 1tsp Garam masala powder
- 1cup fried onions
- a few Saffron (kesar) dissolved in ¼ cup milk
- 2tbsp extra virgin olive oil
- salt to taste
Instructions
- Heat oil in a deep non stick pan.
- Add cinnamon, black cardamom, green cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan and sauté till fragrant.
- Add onion and sauté for 2-3 minutes.
- Now add the minced meat and mix well and continue to sauté till well browned.
- Add garlic paste, ginger paste to the mince and mince. Add tomatoes, red chilli powder and salt and mix. Add green chillies, some coriander leaves and some mint leaves and mix.
- When the rice is done strain it. Add some garam masala powder to keemaand mix. Add salt and mix. Add ¼ cup fried onion and mix.
- Put half the keema mix in a rice cooker. Spread half rice over keema and spread some fried onion, some mint leaves, some coriander leaves, some garam masala powder, half the saffron milk, 1 tbsp extra virgin olive oil, remaining keema, remaining rice, remaining fried onions, remaining mint leaves, remaining coriander leaves, remaining garam masala powder, remaining saffron milk, remaining extra virgin olive oil.
- Cover the cooker and cook till done.
- Serve hot with raita.
Recipe Notes
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