So i decided to prepare Kheema Biryani this afternoon. This is my first attempt with kheema, but the end result was yummy!!! Let me warn all of you, i am not an expert in cooking. During my earlier days in Dubai i survived on a staple diet of corn flakes & instant noodles(ssh don't judge me !!). I never thought i would enjoy cooking but now that i do, i am sharing this recipe with all of you and here is wishing all of you a happy & prosperous Eid.

Kheema Biryani  Recipe :

For the Rice :

Basmati rice - 2 cups
Water  - 4 cups
Clove  - 4
Cardamom - 4
Cinnamon   - 1 inch stick
Bay leaves  - 2 
Lemon juice - 2 tbsp
Ghee - 2 tbsp

For the Kheema Masala :

Mutton or Beef Kheema/ mince - 500 gm
Onion - 2 medium (finely chopped)
Tomato - 1 large
Green chillies - 2
Cumin seeds - 1 pinch
Ginger- garlic paste - 2tbsp
Black pepper powder - 2 tbsp
Coriander powder - 1 1/2 tbsp
Chilli powder - 1 tsp 
Garam masala - 1 tbsp
Lemon juice- 1 tbsp 
Curd - 2tbsp
Peppercorns- 4
Cinnamon sticks - 2
Cloves - 4
Chicken stock - 1 1/2 cups
Coconut milk - 1/2 cup (you substitute this with regular milk mixed with a pinch of saffron)
Coriander leaves - a small bunch
Mint leaves - a small bunch

Rice Preparation :

1) Wash and soak the rice in water for 30 mins.
2) Drain the water completely.
3) Heat ghee in a pan and add the whole spices.
4) Add the drained rice and fry for a few mins.
5) Add boiled water, salt and lemon juice.
6) Cook till the rice is done.

Masala Preparation :

1) Heat oil in a wok. Add chopped onions and add a pinch of salt ( Tip: This will prevent the onions from getting burnt).
2) Add cumin seeds and saute the onions until golden brown.
3) Add ginger-garlic paste and add all the whole spices (pepper,cinnamon & cloves).
4) Add chopped tomatoes and spice powders (except the chilly powder) to the mix.
5) Add kheema (minced meat). Mix everything together evenly and pour the chicken stock.
6) Put the flame to medium and cover the wok and set it to cook for a good 5 - 10 mins.
7) Stir the mixture and add the frozen green peas. Cover the wok and allow it cook for another 5 mins.
8) Add the chilly powder, curd and salt. Allow it to cook for another 3 - 5 mins.
9) Add the lemon juice ,half of the chopped coriander and mint leaves to the kheema mix.
10) Cook the mixture uncovered allowing the remaining water to evaporate, but not until completely dry.

Layering the biryani :

Heat 2 tbps ghee in heavy bottom pan. Layer half the quantity of rice over it. Sprinkle a bit of coconut milk. Add a layer of the kheema mix. Finish off by layering the leftover rice. Sprinkle some coconut milk over it and add few chopped coriander leaves & mint leaves. Now close the pan with an air tight lid and cook for 15 mins over low heat. Garnish with caramalised onions, cashew nuts and raisins. Serve warm with raita.



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