The moment you think of Biryani, mouth starts watering mmmmmm yummmyyyy!!! I love biryani. But, when you think of keema biryani, you sure to think how it tastes. Let me tell me that you will love it , and also it is very easy to prepare. Looks and tastes is very unique than the regular biryani. One thing you dont have to worry about the meat getting cooked in this case, as you will use mince, it cooks in no time. In fact my 2yr old daughter really liked it and was easy for her to eat. Give it a try.
KEEMA BIRYANI
Ingredients:Mutton Mince (keema) - 1 lb
Fried Onions (store bought) - 1 cup
Ginger-garlic Paste - 1tbsp
Tomatoes - 2(medium size)
Cumin Powder - 1/2tsp
Coriander Powder - 1tsp
Garam Masala - 1/4tsp
Cardamom Powder - 1/4tsp
Cinnamom Powder - 1/4 tsp
Mint Leaves - 1 bunch finely chopped
Coriander leaves - 1 bunch, finely chopped
Green Chillies - 3-4 slit longitudinally
Chilli Powder - 1tsp
Turmeric Powder - 1/4 tsp
Orange Food colour -a pinch
Milk - 2tbsp
Lemon juice - 1 small size
Oil - 2tbsp
Ghee - 1tbsp
Curd - 1/2 cup
Shajeera - 1
For Rice -
Basmati rice - 2 cups
Whole Garam masala (cardamom, Cinnamom, Cloves, bay leaf)- 2 or3 no. each
Shajeera - 1/4tsp
Oil - 1tsp
Salt - required
Method:
Wash the rice and soak in water for 30 minutes. Finely chop the mint and coriander leaves, save half each for mince meat and half for garnish. Mix the orange colour in 2tbsp of warm milk and keep aside for garnish.
Heat a saucepan, add oil, shajeera and fried onions. Fry for few minutes, add ginger garlic paste, Fry until raw smell goes, next add tomatoes and cook until they are soft, add turmeric powder, green chillies, chilly powder, cumin powder, coriander powder, and salt to taste. Mix well and add the mutton mince, add the curds, and half of each mint and coriander leaves. Mix all together and let cook for until done. finally add the cardamom and cinnamom powder, and lemon juice. Keep aside.
Mean time fill up a vessel with water and boil water with whole garam masala, 1tsp oil, and 1tsp lemon juice. Add salt required for rice. When water is boiling, add the rice and let boil until 70% of rice is done. Now drain the rice and keep aside.
Next arrange layers of meat and rice. First grease a large vessel with oil or ghee, first put a layer of cooked mince, then next layer of half the rice. Sprinkle coriander and mint leaves, fried onions and sprinkle garam masala powder. Repeat the layers again with mince and then rice layer, and finally sprinkle with coriander leaves, mint, garam masala powder, fried onions, ghee, and food colour (mix a pinch colour in 2tbsp warm milk). Cover the vessel with alluminium foil tightly and then with tight lid to trap the steam inside. Cook first 5 min on high flame and then simmer the flame to very low and cook for 20-25min (Dum biryani style).
Mix the rice lightly and serve with raita.
** This can be cooked in oven, by putting layers as above in a alluminium foil or oven safe dish, cover tightly with alluminium foil and bake at 350F for 20-25min.
** Adding lemon juice and oil to the rice, keeps the rice separate and grainy. Lemon juice enhances flavour to the dish.
