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.
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