Keema Biryani Recipe - Keema and Basmati rice cooked together with spices and flavoued with saffron

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton mince (keema) , Basmati rice ( बासमती चावल )

Cuisine : Maharashtrian

Course : Main Course_Mutton

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Keema Biryani

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Keema Biryani checkout Keema Bharta , Sicillian Meat Balls . You can also find more Main Course_Mutton recipes like Gode Mutton, Aab Gosht , Saoji Mutton, Keema fry. Or try out these recipes from Maharashtrian Cuisine like Green Chilli Sauce, Hara Masala Brown Rice Pulao, AMLA PICKLE, Moong Ke Cheelay With Sausages.

Keema Biryani Recipe Card

Keema Biryani
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Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking :

Ingredients for Keema Biryani

  • Mutton mince (keema) 200 grams

  • Basmati rice soaked 1 1/2 cups

  • Oil 2 tablespoons

  • Cinnamon 1 inch stick

  • Black cardamom 1

  • Green cardamoms 2

  • Cloves 5-6

  • Black peppercorns 8-10

  • Cumin seeds 1 teaspoon

  • Onion chopped 1 large

  • Salt to taste

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Tomatoes chopped 2 large

  • Red chilli powder 1 teaspoon

  • Green chillies chopped 3

  • Fresh coriander leaves chopped 2 tablespoons

  • Mint leaves 15-20

  • Garam masala powder 1 teaspoon

  • Fried onions 1 cup

  • Saffron (kesar) dissolved in ¼ cup milk a few

  • Extra virgin olive oil 2 tablespoons

Method

Step 1

Heat oil in a deep non stick pan. Boil plenty of water in another deep non stick pan.

Step 2

Add cinnamon, black cardamom, green cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan and saute till fragrant. Add onion and saute for 2-3 minutes. Add mince and mix well and continue to saute till well browned.

Step 3

Add garlic paste, ginger paste to the mince and mince. Add tomatoes, red chilli powder and salt and mix. Add green chillies, some coriander leaves and some mint leaves and mix.

Step 4

When the rice is done strain it. Add some garam masala powder to keemaand mix. Add salt and mix. Add ¼ cup fried onion and mix.

Step 5

Put half the keema mix in a rice cooker. Spread half rice over keema and spread some fried onion, some mint leaves, some coriander leaves, somegaram masala powder, half the saffron milk, 1 tbsp extra virgin olive oil, remaining keema, remaining rice, remaining fried onions, remaining mint leaves, remaining coriander leaves, remaining garam masala powder, remaining saffron milk, remaining extra virgin olive oil. Cover the cooker and cook till done. Serve hot with a raita of your choice.

How to make Keema Biryani

Step 1

Heat oil in a deep non stick pan. Boil plenty of water in another deep non stick pan.

Step 2

Add cinnamon, black cardamom, green cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan and saute till fragrant. Add onion and saute for 2-3 minutes. Add mince and mix well and continue to saute till well browned.

Step 3

Add garlic paste, ginger paste to the mince and mince. Add tomatoes, red chilli powder and salt and mix. Add green chillies, some coriander leaves and some mint leaves and mix.

Step 4

When the rice is done strain it. Add some garam masala powder to keemaand mix. Add salt and mix. Add ¼ cup fried onion and mix.

Step 5

Put half the keema mix in a rice cooker. Spread half rice over keema and spread some fried onion, some mint leaves, some coriander leaves, somegaram masala powder, half the saffron milk, 1 tbsp extra virgin olive oil, remaining keema, remaining rice, remaining fried onions, remaining mint leaves, remaining coriander leaves, remaining garam masala powder, remaining saffron milk, remaining extra virgin olive oil. Cover the cooker and cook till done. Serve hot with a raita of your choice.

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