Matar Keema cooked in Biryani Gravy | How to make Matar Keema cooked in Biryani Gravy

4.3 from 3 reviews
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By Affaf Ali
Created on 13th Oct 2015
  • Matar Keema cooked in Biryani Gravy, How to make Matar Keema cooked in Biryani Gravy
Matar Keema cooked in Biryani Gravyby Affaf Ali
  • Matar Keema cooked in Biryani Gravy | How to make Matar Keema cooked in Biryani Gravy (47 likes)

  • 3 reviews
    Rate It!
  • By Affaf Ali
    Created on 13th Oct 2015

About Matar Keema cooked in Biryani Gravy

The biryani gravy aka akhani can be used in different ways. At my mils place, we prepare biryani akhani and have it with parathas or rice rotis. Typically, in few households it’s a ritual to make this gravy for Eid Breakfast. The gravy is mild yet flavourful and the simplicity lies in it's ingredients.

Matar Keema cooked in Biryani Gravy, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Matar Keema cooked in Biryani Gravy is just mouth-watering. This amazing recipe is provided by Affaf Ali. Be it kids or adults, no one can resist this delicious dish. How to make Matar Keema cooked in Biryani Gravy is a question which arises in people's mind quite often. So, this simple step by step Matar Keema cooked in Biryani Gravy recipe by Affaf Ali. Matar Keema cooked in Biryani Gravy can even be tried by beginners. A few secret ingredients in Matar Keema cooked in Biryani Gravy just makes it the way it is served in restaurants. Matar Keema cooked in Biryani Gravy can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Matar Keema cooked in Biryani Gravy.

  • Prep Time0mins
  • Cook Time50mins
  • Serves4People
Matar Keema cooked in Biryani Gravy

Ingredients to make Matar Keema cooked in Biryani Gravy

  • Mutton Keema / mince - 1/2 kg
  • Fresh Green Peas - 1/2 cup
  • Onion - 2
  • Tomato - 4 to 5
  • Cinnamon clove cardamon - 1 each
  • Coriander leaves - a handful
  • Mint leaves - a handful
  • Yogurt - 6 tbsp
  • Ginger garlic paste - 1tsp
  • Chilly powder - 1/2 - 3/4 tsp
  • Salt - according to taste

How to make Matar Keema cooked in Biryani Gravy

  1. Heat sufficient oil in a cooker, once heated add cinnamon, clove and cardamon. Add finely chopped onion slices. Fry till light golden brown. Add ginger garlic paste. Sauté for a minute.
  2. Add Keema and fry till all the water is reduced and keema is lightly roasted. Add fine cubes of tomato. Fry till tomatoes gets soft and leaves oil on sides of cooker.
  3. Now add spices, finely chopped coriander leaves and mint leaves. Add fresh green peas. Mix well. Add yogurt too.
  4. Fry well for a minute or two and add 1/2 glass water, cook till the meat is tender (1 or 2 whistle).
  5. Once the cooker cools down reduce the gravy to desired consistency. Garnish with finely sliced coriander leaves and lemon slices.
My Tip: The spices can be varied suitable to your taste buds. Keema can be replaced with mutton and 80% cooked rice can be added to make Biryani

Reviews for Matar Keema cooked in Biryani Gravy (3)

Anita Francorsia year ago
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geetika sarin2 years ago
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Deviyani Srivastava2 years ago
This looks so yummy!
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