Keema Biryani Recipe | How To Make Mince Mutton Biryani in Hindi by Neha | कीमा बिरयानी | India Food Network

India Gate Basmati Rice presents Jashn-e-Biryani for all Biryani lovers. This Delicious Keema Biryani (कीमा बिरयानी) by Neha Mathur is a treat for your taste buds. Its easy and quick so that you can make this at your home.

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Ingredients:
For the rice:
Long Grain basmati Rice - 2 cups
Cloves - 2-3
Black cardamom - 2
Shahi Zeera - 1 tsp
Bay leaf - 2
Black peppercorn - 4-5
Cinnamon - 1 inch stick
Green cardamom - 2-3
Salt - 2 tsp
Ghee - 2 tsp

For the Keema:
Mutton Keema - 350 g
Potato - 1 cup ( Peeled, cut into large chunks and deep fried until brown )
Mustard oil - 4 tbsp
Onion - 1 and 1/2 cup ( Sliced )
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Tomato - 1 cup ( Chopped )
Tomato puree - 1/4 cup
Curd - 1/2 cup
Green chilli - 3-4 ( Cut into half )
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Kashmiri Red Chilli powder - 2 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste
Mint - 2 tbsp ( Chopped )
Coriander - 2 tbsp ( Chopped )
Lemon juice - 2 tbsp

For assembling the biryani:
Saffron - a good pinch ( Soaked in 2 tbsp water )
Golden fried onion - 1/2 cup
Ghee - 2 tbsp
Mint - 2 tbsp ( Chopped )
Coriander - 2 tbsp ( Chopped )

Method:
For the rice:
Wash the rice and soak in water for 30 minutes.
Heat 6 cups of water in a pan.
Once the water starts to boil, add cloves, black cardamom, shahi zeera, bay leaf, black peppercorn, cinnamon, green cardamom, salt and ghee.
Drain the rice and add it in the water.
Cook until rice is 80 % cooked.

For the Keema:
Heat mustard oil in a pan.
Add onion, ginger paste and garlic paste and fry for 5-6 minutes until onion is slightly browned.
Add tomato, tomato puree and curd and cook for 3-4 minutes.
Add green chilli, coriander powder, turmeric powder, Kashmiri red chilli powder, cumin powder garam masala powder and salt.
Fry for 2-3 minutes.
Add little water if the masala is too dry.
Add keema and fry on high heat for 3-4 minutes.
Cover and cook on low heat for 20-25 minutes.
Remove the lid and cook on high heat until all the liquid is absorbed.
Add potatoes, mint, coriander and lemon juice and cook for another minute.

For assembling the biryani:
Transfer the cooked keema in a heavy bottom pan.
Top with 80% cooked rice.
Sprinkle saffron soaked in water on top.
Sprinkle golden fried onion, ghee, mint and coriander on top.
Sprinkle 1/2 cup water in the pan.
Cover the pan with tight lid.
Cook the biryani on very low heat for 15-20 minutes.
Fluff gently using a fork.
Serve hot.