Keema Biryani is a very tasty biryani when cooked with mutton keema and dasti nalli bones.
Ingredients:
Procedure:
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| Keema Biryani |
- Mutton Keema (Minced Mutton) 1 kg
- Mutton bones of Dasti 3-4
- Peas 1 cup
- Potatoes chopped into medium cubes 4-5
- Yoghurt 1 pao
- Rice silky polished basmati 1/2 kg
- Onion chopped 3-4
- Tomatoes chopped 3-4
- Ginger paste 2 teaspoon
- Garlic paste 2 teaspoon
- Green chillies whole 3-4
- Fresh mint leaves chopped 1/2 cup
- Fresh coriander leaves chopped 1/2 cup
- Salt to taste
- Red chilli powder 1-2 teaspoon
- Turmeric powder 1/2 teaspoon
- Cumin powder 1 teaspoon
- Black pepper powder 1/2 teaspoon
- Cardamom green 6
- Cardamom brown 3
- Bay leaves 2
- Cloves whole 12
- Mace flower 3-4 petals
- Caraway whole 1/2 teaspoon
- Cumin whole 1 teaspoon
- Black pepper whole 1 teaspoon
- Badiani phol 2
- Zarda colour 1 pinch to sprinkle
Procedure:
- Thoroughly wash and soak rice for 1/2 hour.
- Then boil in 6 glass of water add 2 teaspoon of salt during boiling. Darin and keep aside.
- Now in another pan fry onion in oil till golden brown, retain some fried onion for simmering.
- Then add ginger garlic paste fry for a while then add tomatoes, yoghurt , green chillies and spices except colour.
- Fry for few minutes, then add minced mutton and mutton bones.
- Fry for 4-5 more minutes then add 1 glass water and continue to cook on medium flame till minced mutton is well done.
- Now add peas and cook for 5-10 minutes till tender.
- Remove from heat.
- Now fry potatoes in oil in a karahi, when done add to cooked minced mutton curry. Mix well.
- Now in a large pan arrange layers of cooked curry and rice. 1st and last layers should be of rice.
- Sprinkle zarda colour at top, also spread fresh mint and coriander leaves and retained golden brown onion.
- Simmer for 10 minutes.
- Delicious Keema Biryani is ready.
- Serve with salad and raita.
