Iraqi Chicken Biryani برياني الدجاج العراقي

Iraqi Chicken Biryani

برياني الدجاج العراقي

Iraqi Biryani

Keema Biryani قیمہ بریانی

Keema Biryani is a very tasty biryani when cooked with mutton keema and dasti nalli bones.

Keema Biryani

Ingredients:

• 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.