Biryani has taken a special place in Indian cuisine. Its origin is Mughal but in India, it has great demand starting from birthday, parties to the marriage ceremony and finally ends in almost every home dine table. The term keema biryani actually means minced lamb biryani. It is a one-pot dish where you will find the rice grains are mixed with minced lamb which will make your every bite delicious.
Its origin is Mughal but in India, it has great demand starting from birthday, parties to the marriage ceremony and finally ends in almost every home dine table.
- 17.6 oz (500 gram) Mutton minced
- 17.6 oz (500 gram) Long grain rice soaked for 30 minutes
- ½ cup Golden fried onion (beresta)
- 3 Onions finely sliced
- 2 Lemon juice
- Salt to taste
- 1 ½ cup Yogurt beaten
- 2 tablespoon Ginger garlic paste
- 2 Tomatoes finely chopped
- 2 teaspoon Red chili powder
- 2 tablespoon Ghee (clarified butter)
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2 Cardamoms
- 2 Cloves
- 2 teaspoon Coriander powder
- 1 teaspoon Caraway seeds
- 1 teaspoon Cumin seeds
- 4 tablespoon Vegetable oil
- Few sprigs of Saffron dissolved in ¼ cup milk
- 3 Green chilies slit
- 1 teaspoon Garam masala powder
Firstly wash the rice and soak in water for 20 minutes.
Now place a vessel on the flame, add water, a tablespoon of oil and pinch of salt and let it boil.
In the meanwhile, take a pan and heat the clarified butter.
Then add the bay leaf, cloves, cinnamon stick, cardamom, caraway seeds and green chili and fry it for 30 seconds.
Add the onions and let it be golden brown.
Now add the ginger garlic paste and sauté it for more 30 seconds.
Then add the minced mutton and cook it till all the water dries up and the keema becomes dry and brownish.
Once done, add the red chili powder, salt, tomato, coriander powder, and Yogurt.
Stir it till the tomatoes have cooked well and the oil starts leaving the sides of the pan.
Now add the lemon juice and switch off the flame.
Set it aside till the rice gets ready.
Now in that boiling water, add the rice.
The rice should be steamed up to 70%.
Once it is done, strain the water from the steamed rice.
Now add the saffron dissolved in milk and mix it with a spatula.
Add the Beresta on the top of the rice.
Then pour the minced mutton gravy mixture to the rice.
Add a teaspoon of ghee on top of the rice and sprinkle the Garam Masala.
Cover the lid and give a good jerk.
Now place the vessel on low heat for 15 minutes.
Once done, open the lid and serve immediately.
Hot minced mutton biryani is ready. Serve it with Raita and enjoy the meal.
The name itself increases the craving for this dish. As there is a mixture of minced lamb along with the aromatic rice, it is perfect for a weekend dinner to impress your family. This biryani is best served with Raita and Salad, which will help for digestion. So, in this weekend prepare this dish and win everyone’s heart.
|Dietary Fiber||25 g|