Kheeme Ki Biryani from Maimoona Yasmeen’s Recipes for 4 servings
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Ingredients:
Slice 3 onions thinly and fry to crispy. Keep this aside.
For gravy:
Ingredients:
Minced mutton (kheema): 500 grams
Ginger garlic paste: 1 ½ tablespoon
Oil: 4 tablespoons
Onion: 1
Turmeric powder: 1 teaspoon
Salt: 2 teaspoons
Red chilli powder: 2 teaspoons
Spices (garam masala powder): 1 teaspoon
Curd: 1 ½ tea cup
Whole green chillies: 4 to 5
Chopped coriander: a handful
Mint leaves: a handful
Procedure:
1. Add oil to a cooking pan. Add sliced onion and stir fry till it turns light brown.
2. Add ginger garlic paste, stir fry for about 15 seconds and add turmeric powder, salt, red chili powder, spices or garam masala powder and add minced mutton or kheema.
3. Stir fry for about 4 to 5 minutes. Add whipped curd and close the lid.
4. Cook till the minced mutton get tender or till the gravy dries up.
5. Stir fry till the oil separates. Switch off the flame.
6. Add crushed green chillies, chopped coriander, mint leaves to the cooked minced mutton and mix well.
7. Add handful of onions, fried to crispy. Spread well over the cooked minced mutton gravy and close the lid. Keep this gravy aside.
For Cooking Rice:
Ingredients:
Basmati Rice: ½ kg
Water: 2 litres
Salt: 3 teaspoons
Black cloves: 2
Cardamoms: 2
Cinnamon sticks (small): 3 to 4
Mint leaves: a handful
Chopped coriander: a handful
Bay leaves: 2
Star anise: 3
Caraway seeds (shah zeera): ½ teaspoon
Procedure:
1. Soak rice for about half an hour.
2. In a separate pan, add water, black cloves, small sticks of cinnamon, slit cardamoms, mint leaves, chopped coriander, bay leaves, star anise, salt, caraway seeds or shahzeera.
3. Close the lid and when the water comes to boil, add soaked and drained rice.
4. Close the lid and stir at times.
5. When the rice is semi cooked, drain the water.
Final Preparation:
Ingredients:
Cooked minced mutton
Semi cooked rice
Mint leaves: a handful
Chopped coriander: a handful
Fried crispy onions: a handful
Caraway seeds (shahzeera): ½ teaspoon
Clarified butter (pure ghee): 1 tablespoon
Saffron strands: few
Orange food colour: 2 pinches (optional)
Milk: ½ tea cup
Procedure:
1. Spread the semi cooked rice over minced mutton gravy.
2. Add mint leaves, chopped coriander, fried crispy onions, caraway seeds or shahzeera and add clarified butter or pure ghee.
3. Soak saffron strands and orange food colour in milk. Spread this over the rice.
4. Fix the lid and cook on medium flame for about a minute and simmer for about 5 minutes.
Kheeme Ki Biryani is ready. Mix well and serve with Dahi Ka Raitha.
8 янв 2016
