Cuppa Mince Biryani

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Ingredients list for Cuppa Mince Biryani

• 3 cups Rice leftover
• 1 cup Mutton mince (keema)
• 1 tablespoon Oil
• ½ inch Cinnamon
• 6-7 Black peppercorns
• 1 Bay leaf
• 2 Green cardamoms
• 1 teaspoon Cumin seeds
• 2 Green chillies chopped
• 1 tablespoon Garlic chopped
• 2 medium Onions finely chopped
• to taste Salt
• ¼ teaspoon Turmeric powder
• 2 teaspoons Red chilli powder
• 2-3 tablespoons Tomato puree
• 2 tablespoons Ghee
• 1 teaspoon Saffron (kesar)
• as required Fresh coriander leaves chopped
• as required Fresh mint leaves
• as required Refined flour (maida) semi-soft dough

Method

1. Preheat oven at 180ºC.
2. Heat oil in a non-stick pan. Add cinnamon, peppercorns, bay leaf and cardamoms and sauté. Add cumin seeds and sauté for a minute.
3. Add green chillies and garlic, mix and sauté till the garlic turns brown. Add onions, mix and sauté till the onions turn translucent.
4. Add mutton mince, mix and cook for 3-4 minutes. Add salt, turmeric powder, red chilli powder, mix well and cook till the moisture evaporates.
5. Add tomato puree, mix well and cook for 3-4 minutes. Switch off heat.
6. Take ghee in a bowl. Add saffron and heat in the microwave for 20-25 seconds. Remove from heat, mix, reserve some of it and add the remaining to the leftover rice and mix well.
7. To assemble the biryani, spread a layer of rice in a glass cup. Top with 1 teaspoon chopped coriander and a portion of cooked mutton mince mixture and spread evenly. Top with another layer of rice and add 2-3 torn mint leaves. Spread a portion of cooked mutton mince mixture and press lightly. Top with another layer of rice and sprinkle chopped coriander and top.
8. Divide the dough into equal portions, roll out into small discs, apply water on the edges and cover the cups to seal. Brush the top with the reserved saffron infused ghee.
9. Put the prepared cups on a baking tray, place the tray in the preheated oven and bake for 10-12 minutes.
10. Break the seal and serve hot.

Nutrition Info