Keema Biryani
(2.5)
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A flavorful Keema Biryani with layers of spicy mince meat, fragrant rice, and a touch of rose essence and saffron, cooked to perfection with the Dum cooking method.
01:15:00 total
Serves 6
medium
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Ingredients
- onions - watch the video to see (sliced)
- salt - a pinch (a pinch)
- oil - watch the video to see
- ginger garlic paste - watch the video to see
- green chilies - watch the video to see
- turmeric - watch the video to see
- fresh mint leaves - watch the video to see
- mince meat - watch the video to see
- chili powder - watch the video to see
- garam masala - watch the video to see
- coriander powder - watch the video to see
- cumin powder - watch the video to see
- tomatoes - watch the video to see (juicy)
- eggplant - watch the video to see ((brinjal), optional)
- potatoes - watch the video to see
- bay leaf - watch the video to see
- basmati rice - watch the video to see (parboiled)
- fried onions - watch the video to see
- rose essence - watch the video to see
- kewra water - watch the video to see
- saffron infused milk - watch the video to see
- dough - watch the video to see (for sealing)
Instructions
- Saute Onions: Start by sauteing onions with a pinch of salt in the oil until golden brown.
- Add Spices and Meat: Add ginger garlic paste, green chilies, turmeric, and fresh mint leaves. Then, add the mince meat and cook it until crumby and slightly caramelized.
- Incorporate Remaining Spices: Sprinkle in chili powder, garam masala, coriander powder, and cumin powder followed by juicy tomatoes and optionally some eggplant for added depth of flavor.
- Layer the Biryani: In your pan, layer onions, potatoes, and the spicy Keema mixture. Then top it up with bay leaf, parboiled basmati rice, more fried onions, a royal touch of rose essence, kewra water, and saffron infused milk.
- Dum Cooking: Seal the pan tight with dough and let it slow cook for 15 minutes.
- Serve: After cooking, flip the pot to reveal the layers and let the heavenly aroma hit you before serving.
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