Mutton Keema Biryani Recipe

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Category:                 Main course
Cooking Time:        30 - 45 minutes

Serves:                     4

Mutton keema biryani is a famous and fabulous dish from Mughlai cuisine. It is mixed and cooked with basmati rice and minced lamp. Garam masala and other spices add flavor it. This is a perfect dish, when you have plenty of guests at home.



Ingredients:

1/2 kg Mutton Keema

2-3 Cinnamon sticks

2-3 Cardamoms

2 Onion

3 Bay leaves

1 tsp Garam masala powder

7-8 Green chilli

1 cup Fresh curd

2-1/2 cups Basmati rice (soaked in water for 1/2 hour)

Water for cooking (approximately 5 cups)

3 tbsp Ghee

Salt to taste

Method:

1.  Heat ghee in a pressure cooker.

                                                            
2.  Add chopped onions, green chillies, cinnamon sticks, cardamom, bay leaves, and sauté till the onions turn golden brown.

                                                            
3.  Then add keema, garam masala powder, ginger garlic paste, and mix it well.  Don’t add salt at this stage.

4.  After a while, the meat will start releasing juices.  Saute till turns brown and then add the curd.  Stir continuously.

5.  Once the curd gets absorbed then add salt.

6.  Now add rice and water.  You can add a dash of lime juice for additional flavor (this also separates the rice grains).

7.  Cover and wait for a whistle.

8.  Continue to cook on low flame for additional 7 minutes.

9.  Serve hot with onion raita.

Onion Raita Ingredients: 

1 cup curd 

1 onion (finely chopped)

1 green chiily (finely chopped)

1 ginger (finely chopped)

Few coriander leaves (finely chopped)

1 tsp oil for tadka

1/4 mustard seeds (small)

1 tsp salt

Method:

Beat curd

Add onion, salt, green chilly and coriander leaves.

Heat oil in a large spoon.  Add mustard seeds.

Add it to the raita.  Mix well.

Refrigerate for 1-2 hours before serving.

...............................ENJOY YOUR DISH.......................................