Keema biryani makes for the perfect lunch or dinner on any special occasion. Keema or mutton (lamb) mince cooked with exotic spices works a treat in helping to keep the rice super flavorful. The layered cooking method also called ‘dum’ infuses the biryani with maximum flavor and deliciousness.
One of my most favorite ways to celebrate any special occasion is with mouthwatering food. And it needs to be extra special and fabulous.
I actually made this keema biryani a couple of years ago for the very first time. Since then I’ve been dreaming about posting the recipe on the blog. Sharing is always a good thing to do.
I know, making biryani is real hard work. But, as I said before, this recipe is for that special occasion. Plus, I have the perfect biryani recipe for you, so you will get it right on your very first try.
This keema biryani recipe is basically a combination of rice, keema (ground mutton or lamb ) and biryani masala. The homemade biryani masala powder is loaded with your favorite spices like cinnamon, cloves, cumin and cardamom. This masala makes the biryani exceptionally tasty. Now, that’s a fact!
The layered cooking method or dum also plays a key role in making this keema biryani taste out of this world. It’s the best thing ever!
Finally, don’t forget to garnish your culinary masterpiece with plenty of toasted nuts and raisins. Lightly toast the cashew nuts and raisins in a little oil, and add it to biryani. Trust me, these two ingredients add a whole lot of texture and flavor which you don’t want to miss out.
Well, have you planned your Easter menu yet? I’m totally thinking about this keema biryani for lunch, and it’s going to be perfect with some pappadums and raita.
- 3 cups basmati rice
- 1 bay leaf
- 2 cardamom pods
- 4 saffron strands, soaked in ¼ cup milk
- 5 garlic cloves
- 2 cm fresh ginger
- 3 green chilies
- 2 tbsp ghee or oil
- 2 large onion, sliced
- ½ tsp ground turmeric (turmeric powder)
- 1 tsp red chilli powder
- 1 cup chopped tomatoes
- 2 tsp garam masala
- 500 g keema or mutton mince (ground mutton or lamb)
- ½ cup chopped coriander (cilantro) and mint leaves
- 1 cup natural yogurt
- Salt to taste
- 1 cinnamon stick
- 6 cloves
- ½ tsp cumin seeds
- 6 cardamom pods
- 1 tbsp ghee or oil
- 15 cashew nuts
- 2 tbsp raisins
- Place rice in a bowl and cover with water. Let it soak for 20 minutes. Drain. Set aside.
- Boil plenty of water in a large saucepan. Season with salt. Add rice, bay leaf and 2 cardamom pods. Cook until rice is fluffy. Drain. Set aside.
- Place cinnamon stick, cloves, cumin seeds and cardamom in a mortar and pestle or spice grinder. Grind to a fine powder. Set aside.
- Heat ghee or oil in a small frying pan. Add raisins, and fry until they are plump. Set aside. Add cashew nuts, and fry until lightly browned. Set aside.
- Place garlic, ginger and green chilies in the small bowl of a food processor. Process until you get a coarse paste. Set aside.
- Heat ghee or oil in a large pan over medium-high heat. Add onions, and sauté, stirring occasionally, until soft and translucent. Add green chili paste, and sauté for 2 minutes or until aromatic.
- Add turmeric, red chili powder and biryani masala powder. Saute for a minute. Add keema or minced mutton. Cook, stirring occasionally, for 6-7 minutes or until browned. Add tomatoes, coriander-mint leaves and 1 tsp garam masala. Season with salt. Cook, stirring, for 2 minutes.
- Add yogurt. Cook, stirring, for another 2 minutes. Remove from heat. Set aside.
- Layer Keema Biryani:
- In a heavy bottomed pan, add half of keema mixture in a single layer. Top with half of rice. Sprinkle with 1 tsp garam masala. Scatter over coriander and mint leaves. Add ghee. Arrange the remaining keema mixture in a single layer. Pour the saffron milk. Top with rest of rice.
- Covr with a tight lid. Place the casserole over low flame, and cook for 10 minutes.
- Remove from heat. Garnish with toasted cashew nuts and raisins.
Like this keema biryani recipe? Then check out: