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Keema Biryani Recipe
For Keema Marination and Cooking:
1. In a large bowl, combine:
• 1 kg mutton keema
• 1 cup yogurt
• 1 ½ tbsp ginger garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp biryani masala
• ½ tbsp lemon juice
• A few mint leaves
• 1 tbsp ghee
• Salt to taste
Mix everything well.
2. In a large kadhai, heat 2 tbsp ghee. Add:
• 1 cinnamon stick
• 2 bay leaves
• 5-6 green cardamom
• 2-3 slit green chilies
• 5 medium-sized sliced onions
Cook until the onions are brown.
3. Add:
• 2 tsp red chili powder
• 2 tsp coriander powder
• 2 tsp biryani masala
• 1 tsp turmeric powder
• A splash of hot water
Stir well.
4. Add 4 medium-sized chopped tomatoes and cook until mushy.
5. Add a paste made of:
• ½ cup coriander leaves
• ½ cup mint leaves
• 2 green chilies
• 8-10 garlic cloves
• A small piece of ginger
Cook until the raw smell disappears.
6. Add the marinated keema and mix well.
7. Cook the keema until tender and add more fried onions.
8. Take a portion of keema and yakhni out for layering later.
For Layering:
1. Once the keema is cooked, layer with 80% cooked rice.
2. Top with:
• More keema
• ⅓ cup fried onions
• A handful of mint leaves
• A few saffron strands
• 2 tbsp saffron water
• Collected gravy
3. Cover and cook on low heat for 15-20 minutes.
For Plating:
1. Serve hot with a side of raita and kachumber.
2. Garnish with more fried onions and mint leaves.