Keema Biryani | Video

Instructions

Cook Rice:

1. Place rice in a bowl and cover with water. Let it soak for 20 minutes. Drain. Set aside.
2. 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.

Biryani Masala Powder:

1. Place cinnamon stick, cloves, cumin seeds and cardamom in a mortar and pestle or spice grinder. Grind to a fine powder. Set aside.

Roast Nuts and Raisins:

1. 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.

Green Chili Paste:

1. Place garlic, ginger and green chilies in the small bowl of a food processor. Process until you get a coarse paste. Set aside.

Keema Biryani:

1. 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.
2. 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.
3. Add yogurt. Cook, stirring, for another 2 minutes. Remove from heat. Set aside.
4. Layer Keema Biryani:
5. 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.
6. Covr with a tight lid. Place the casserole over low flame, and cook for 10 minutes.
7. Remove from heat. Garnish with toasted cashew nuts and raisins.