Keema biryani | Minced meat biryani | Hyderabadi dum biryani | Rich in taste

Keema (minced meat) biryani

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:⁣
Oil - 1/3 cup
Keema (hand chopped meat) - 500 g
Basmati rice - 500 g (soaked for 20 mins)
Onion - 2 (sliced)
Ginger garlic paste - 2 tbsp
Red chilli powder - 1 tsp
Kashmiri chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Salt - 1 1/2 tsp for masala and 2 tsp for rice
Green chillies - 2 (chopped)
Curd/yoghurt - 1/2 cup
Lemon juice - 2 tbsp
Water - 1/4 cup for cooking the masala
Mint and coriander leaves - handful (chopped)
Spices (cloves - 4, cinnamon - 3, green cardamom - 2, black cardamom - 1, star anise -1, bay leaves - 2, black peppercorns - 1/2 tsp, cumin seeds - 1/2 tsp)
Fried onions - 4 tbsp
Saffron water - 4 tbsp
Rose water - 1 tbsp

“𝑶𝒉 𝑾𝒐𝒘” 𝑹𝒆𝒄𝒊𝒑𝒆:⁣⁣
1. Heat oil in a pan/pot and add sliced onions. Fry till golden brown. Add ginger garlic paste and mix well. Add the hand chopped boneless meat and cook until the meat turns white.
2. Add all the spice powders, salt and mix well. Add the chopped chillies and yoghurt and mix well. Finally add lemon juice and chopped mint and coriander leaves. Cover and cook on low flame for 15 mins or until the meat is cooked.
3. Meantime, boil ~8 cups of water in a pot and add all the spices, 2 tsp salt and 2 tbsp oil. Add the soaked basmati rice and cook until it is 70% done.
4. In a biriyani pot, add 1/2 of the boiled rice, layer it with 1/2 of the meat masala, handful of fried onions, mint and coriander leaves. Add another layer of the remaining boiled rice, remaining meat masala, fried onions, mint and coriander leaves. Finally add the saffron and rose water.
5. Cover with aluminium foil tightly and keep it in dum for 20 mins (in a pre-heated oven at 200 deg celcius or on low flame on a stove).

Enjoy the rich tasting keema biriyani with raita!

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