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Minced Mutton Biryani

 INGREDIENTS:

  1. Mutton Keema (Minced) 500 grams
  2. Basmati Rice 500 grams
  3. Bay Leaf 1
  4. Cardamom Pods 2-3
  5. Cloves 3-4
  6. Cinnamon Stick 1 inch
  7. Ginger Garlic Paste 1 tbsp
  8. Green Chilis 5-6 slit
  9. Onions 2 large, sliced
  10. Red Chili Powder 1tsp
  11. Garam Masala Powder 1tsp
  12. Meat Masala Powder 1tsp
  13. Cumin Seeds 1 tsp
  14. Tomatoes 2 chopped
  15. Yogurt 1 cup
  16. Mint Leaves 1/2 cup, roughly chopped
  17. Salt to taste
  18. Oil 4 tbsp

METHOD:

Serving Size: 4-5

Wash and soak the rice for 30 minutes. 

Strain the rice and cook it up to 70 percent. Drain and set aside.


Heat oil in a heavy-bottomed pan and add cumin seeds. When they crackle, temper them with the whole spices. Add the onions and sauté, stirring occasionally, until soft and translucent. 

Add green chili paste, ginger-garlic paste, and the dry spice powders. Sauté for a minute.

Add the minced mutton, tomatoes, and salt. Cook until the tomatoes turn mushy. Add yogurt and chopped mint leaves. 

Cover and cook for 10-15 minutes until the keema is half done. Remove from heat.

Grease a heavy-bottomed pan and add half of the keema mixture in a single layer. Top with half of the rice. 

Arrange the remaining keema mixture in a single layer. Top with the rest of the rice.

Cover the lid tightly. Place the pan over a low flame for 10-15 minutes.

Let the biryani rest for 8-10 minutes before opening the lid. Gently fluff the rice with a fork.

Serve mutton keema biryani with raita of your choice.









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