Posted By : IamFresh

4 Feb, 2022 5:52 PM

Cooking Time : 45 Minute

Ingredients

• 250 gms Mutton Kheema / Minced Lamb Meat
• 1 and 1/2 cup Basmati Rice – soaked in water for 20 mins
• 3 tbsp thick curd / yogurt
• 2 medium sized onions – sliced
• 2 to matoes – finely chopped
• 3/4 cup mint leaves
• 3/4 cup chopped coriander leaves
• 1/2 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 1/2 tsp red chili powder – or more according to your need
• 1 tsp garam masala
• salt to taste
• 4 cloves
• 1 cinnamon stick
• 2 mace
• 3 green cardamom
• 1 tsp nutmeg powder
• 4-5 tbsp olive oil or any vegetable oil
• 1 tsp kewra essence – optional

Instructions

• To Prepare Keema Masala :

• Marinate keema with turmeric powder and keep aside for 15 mins. Heat 4-5 tbsp oil in a pressure cooker. Temper cloves, cinnamon, cardamom and mace.

• Add sliced onions and fry for a min on low-medium flame. Now, add 1/2 cup mint leaves and 1/2 cup chopped coriander leaves. (Preserve the remaining mint and coriander leaves for garnishing)

• Saute a while. Add chopped tomatoes and ginger-garlic paste. Mash the pulp. Add marinated keema and stir well.

• Add red chili powder and garam masala. Stir everything and try to break the keema with ladle. Add curd and 1/2 cup water or more if needed. Now, add salt to taste and mix well everything. Close the lid and pressure cook for 5 whistles. Remove from the heat and allow to cool.

• To Prepare Rice :

• Wash and drain the rice. Heat 7 cup water in a vessel. Once it starts boiling, add rice, salt and 1 tbsp oil. Mix well everything and switch the flame to low-medium. Cook till the rice is 1/3 rd cooked (for me, it took 8-10 mins). Drain the water immediately. And spread the rice on a plate.

• To Prepare Dum :

• Take the same pressure cooker, in which we cooked keema masala. Transfer masala to a bowl. Spread a layer of rice in cooker. Sprinkle mint and coriander leaves. Sprinkle 1/2 tsp kewra essence. Spread a layer of keema masala.

• Similarly, form the layers with cooked rice, mint leaves, essence and keema masala. Heat a frying pan or tava. Turn to low flame.

• Keep cooker above tava and cover the cooker with a lid. Remove the weight and let it be on dum for another 20-30 mins. Once done, Mix the biryani with slotted spoon. Serve hot with onion raita and any veg or non-veg curry.