Name: Matar Keema cooked in Biryani Gravy recipe by Affaf Ali at BetterButter
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

ABOUT Matar Keema cooked in Biryani Gravy RECIPE

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.

Ingredients Serving: 4

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

Instructions

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.
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.
Now add spices, finely chopped coriander leaves and mint leaves. Add fresh green peas. Mix well. Add yogurt too.
Fry well for a minute or two and add 1/2 glass water, cook till the meat is tender (1 or 2 whistle).
Once the cooker cools down reduce the gravy to desired consistency. Garnish with finely sliced coriander leaves and lemon slices.

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