Minced Mutton Biryani

 INGREDIENTS:

1. Mutton Keema (Minced) 500 grams
2. Basmati Rice 500 grams
3. Bay Leaf 1
4. Cardamom 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 Chilli Powder 1tsp
11. Garam Masala Powder 1 tsp
12. Meat Masala Powder 1 tsp
13. Coriander Powder 1 tbsp
14. Cumin Seeds 1 tsp
15. Tomatoes 2 chopped
16. Yoghurt 1 cup
17. Mint Leaves 1/2 cup, roughly chopped
18. Salt to taste
19. Oil 4 tbsp

METHOD:

Serving Size: 4-5

Wash and soak the rice for 30 minutes. 

Cook the soaked rice until it’s about 70 per cent done. Drain and set aside.

Heat oil in a heavy-bottomed pan. 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 chilis, 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 yoghurt and chopped mint leaves. 

Cover the pan and cook for 10–15 minutes, or until the keema is cooked through. 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 remaining 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 your choice of raita and fresh salad.