Sunday, March 8, 2009

Kheema (Minced Meat) Biryani

Kheema Biryani is rice cooked with minced meat and spices. The proportion of rice to minced mutton is usually 2:1 by weight.

  • 2 pound mutton (Goat/Lamb) minced
  • 2 cups Basmati Rice
  • 1 Bay Leaves
  • 1” stick of Cinnamon
  • 2 Green Cardamoms
  • ½ tsp Caraway Seeds
  • 4-5 Cloves
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger Paste
  • 1 Large Onion finely sliced and fried brown
  • 2 Green Chilies finely chopped
  • 1 tsp Red Chili Powder
  • 1 tbsp Garam Masala Powder
  • ½ cup Yogurt
  • 4 tbsp Mint Leaves chopped
  • 2 tbsp Cilantro Leaves chopped
  • Salt to taste
  • 3 tbsp lemon juice
  • ¼ tsp saffron soaked in ½ cup of warm milk (Can use saffron food color)
  • 4 tbsp ghee (Clarified Butter)

  • Wash and soak the rice for half hour. Boil soaked rice with salt and half the whole garam masala till almost done.
  • Heat oil in a deep pan; add the remaining cinnamon, green cardamom, cloves, and sauté.
    Add caraway seeds (Shahjeera) and when they crackle add ginger garlic pastes and sauté.
    Add chopped green chilies and a little browned onion.
  • Add the minced mutton and cook on slow heat until tender.
  • Now add yogurt, red chili powder, 1 tsp garam masala powder, salt and finely chopped cilantro leaves, and stir to mix well. Take it off heat. At this stage minced meat is completely dry (bhuna hua).
  • Transfer half of the minced meat mix into another pan.
  • Spread half the rice over the minced meat mix, spread ½ browned onions, ½ tsp garam masala powder, 2 tbsp chopped mint leaves, 1 tbsp lemon juice, 2 tbsp saffron dissolved in milk.
  • Spread the remaining minced meat mix over this followed by remaining rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and saffron milk. Melt ghee and pour over rice.
  • Cover with a tight fitting lid. After 2-3 minutes lower the heat and let it cook for 10-15 minutes.
  • Serve with Dahi Chutney and Tomato Kut.

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