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

3 reviews
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ByAffaf 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 (44 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 mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Affaf Ali. Matar Keema cooked in Biryani Gravy is a dish which demands no explanations, it's a whole world of flavour in itself. Matar Keema cooked in Biryani Gravy is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Matar Keema cooked in Biryani Gravy by Affaf Ali is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing 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 sarina year ago
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Deviyani Srivastava2 years ago
This looks so yummy!
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