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Keema Biryani

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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.

Preparation Time : 21-25 minutes

Cooking time : 26-30 minutes

Servings :

Keema Biryani

Main Ingredients

Mutton mince (keema) , Basmati rice

Cuisine

Maharashtrian

Course

Main Course-Mutton

Level Of Cooking

Calories

2038

Carbohydrates

57.2

Protein

208

Fat

108.4

Fibers

Vitamin B1

Ingredients

  • 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.

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