Kheema biryani

KHEEMA BIRYANI

INGREDIENTS FOR RICE

• Basmati Rice – 400 gms
• Few whole garam masala – star anise / black cardamom / bayleaves / cinnamon / cardamom / clove / piece of mace / 1 pandan leaf
• Oil – 1 tsp
• Salt to taste
• Water

METHOD

Clean ,wash, rinse and soak the rice for 30 mins .

Boil enough water to cook the rice .[ 1 cup rice = 4 to 5 cup water ]

Add the whole garam masala + salt + oil .

Once the water starts boiling add the soaked rice ,mix well and cook .

Once it is ¾ cooked drain and keep aside .

INGREDIENTS

• Mutton kheema [ minced meat ] – 500 or 600 gms
• Ghee + oil – 3 or 4 tbsp
• Fired onions – 1
• Finely sliced onion – 1 big [ for garnish ]
• Green chilli finely chopped – 1 or 2
• Tomato finely sliced – 2 big
• Ginger garlic paste – 1 ½ tbsp.
• Chilli pwdr – 2 tsp or as per taste
• Coriander pwdr – 3 tsp
• Turmeric pwdr – ½ sp
• Garam masala pwdr – 1 tsp
• Finely chopped mint and coriander leaves – 1 cup
• Beaten curd – ½ cup [not sour]
• Lemon juice – 2 tsp [optional ]
• Few strands of saffron soaked in 2 tbsp milk
• Kewra essence – few drops
• Salt to taste

METHOD

Clean , wash ,rinse and soak the kheema for 10 minutes .[ for excess blood to drain out ] Again rinse and remove in a colander [strainer ] and keep aside for excess water to drain off .

Heat oil + ghee in a big thick bottom pan.

Add onions + green chilli and fry till golden .

Add ginger garlic paste and fry till raw smell leaves .

Add tomato + salt and cook till oil separates .

Add chilli pwdr + coriander pwdr + turmeric garam masala and fry for sometimes .[ don’t burn ]

Add coriander + mint leaves leaves and fry till it shrinks.

Add lemon juice and mix well .

Add curd and mix well.

Add kheema and mix well .

Cover and cook for 5 mins .[it will sweat ]

Adjust the taste – salt if required .

Open and again cook for 15 – 20 mins on medium heat .[the mixture has to be wet ,not watery ]

Lower the flame .and spread the rice evenly.

Drizzle the saffron milk all over.

Drizzle little oil or ghee all over .[ I used olive oil ]

Sprinkle the fried onions + mint leaves + coriander leaves .

Sprinkle few drops of kewra essence .

Cover the pan with foil / butter paper / lid with dough .

Heat a tava and put the biryani pan on it for dum .[lowest flame ]

Dum it for 10 minutes .

Once done don’t open it immediately ,keep aside for min 30 mins or more for the rice to absorb the flavour .

Biryani is ready to be served with any raita .

Either mix it gently or serve it in sections .

NOTES

1. Always for dum biryani cook rice with enough salt ,it should not be less .
2. Kewra essence is a must for mutton biryani .
3. Soaking of kheema to remove excess blood is must else it gives a meaty smell .Chk my recipes on mutton below .
4. Always for biryanis the meat /chicken quantity has to be more than rice .Meats shrink on cooking , where as rice doubles on cooking .
5. You can also add potatoes .
6. I have not added water ,the meat cooks in its own juice and curd .
7. Biryani taste good when we add more oil or ghee ,adjust accordingly .
8. If using chicken kheema ,cooking time will be less .

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