Name: Keema Biryani | Video
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian
Ingredients: 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

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.

Yield: 4

Keema Biryani | Video

Keema or minced mutton is the star ingredient in this keema biryani. Rice and keema are arranged in layers and then cooked over low flame for the best biryani ever.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

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

Biriyani Masala Powder:

1 cinnamon stick
6 cloves
½ tsp cumin seeds
6 cardamom pods

Garnish:

1 tbsp ghee or oil
15 cashew nuts
2 tbsp raisins

Instructions

Cook Rice:

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.

Biryani Masala Powder:

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:

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:

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:

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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 811 Total Fat 45g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 26g Cholesterol 113mg Sodium 422mg Carbohydrates 69g Net Carbohydrates 0g Fiber 7g Sugar 16g Sugar Alcohols 0g Protein 37g

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Comments

Anu - My Ginger Garlic Kitchen says

March 29, 2016 at 4:21 am

Love this deliciously fragrant biryani. Such a perfect meal for any weekday. Love all the flavors here.

Amurta Joshy says

March 30, 2016 at 12:42 pm

Picture and video look beautiful. I will try this recipe soon.

rasakama says

April 2, 2016 at 8:34 am

This biryani looks amazing ! I really loved the video. Layering seems to make the biryani more flavorful. Truly mouth watering recipe. Thank you.