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keema biryani recipe

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.
5 from 44 votes
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Course: Biryani
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Author :Nish Kitchen
Servings 4

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 tablespoon ghee or oil
  • 2 large onion sliced
  • ½ teaspoon ground turmeric turmeric powder
  • 1 teaspoon red chilli powder
  • 1 cup chopped tomatoes
  • 2 teaspoon 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 teaspoon cumin seeds
  • 6 cardamom pods

Garnish:

  • 1 tablespoon ghee or oil
  • 15 cashew nuts
  • 2 tablespoon 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 teaspoon 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 teaspoon 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.

Video

Nutrition

Serving: 1g | Calories: 811kcal | Carbohydrates: 69g | Protein: 37g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 422mg | Fiber: 7g | Sugar: 16g