Mutton Keema Biryaniby Fareeha Ahmed

Mutton Keema Biryaniby Fareeha Ahmed
  • Mutton Keema Biryani | How To Make Mutton Keema Biryani (48 likes)

  • By Fareeha Ahmed|
    Last updated on Feb 25th

How To Make Mutton Keema Biryani

  • Prep Time0mins
  • Cook Time50mins
  • Serves3People

Key ingredients for Mutton Keema Biryani

  • How to make Ghee

Ingredients to make Mutton Keema Biryani

  • 500 gms basmati rice soaked for 30 minutes
  • 500 gms mutton keema/mutton mince
  • 2 green chillies slit
  • 3 onions finely sliced
  • 3 tsp ginger garlic paste
  • 2 tomatoes finely chopped
  • 1 1/2 cup yogurt beaten
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 2 lemons juiced
  • salt to taste
  • 4 tbsp oil
  • 2 tbsp ghee/clarified butter
  • 1 bay leaf
  • 1 inch stick cinnamon
  • 2 cardamom
  • 2 cloves
  • 1 tsp shahi jeera
  • 1 tsp cumin seeds
  • 4 tbsp coriander leaves/cilantro finely chopped
  • 4 tbsp mint leaves/pudina

Steps to make Mutton Keema Biryani

  1. Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs.
  2. Add onions and fry till golden brown. Add the ginger garlic paste and saute for another 30 secs.
  3. Next add the mutton mince/keema and cook till all the water has dried up and the keema becomes brown.
  4. Stir in the red chili powder, coriander powder, salt, tomato and yogurt. Cook till the tomato has cooked and oil start leaving the sides of the pan.
  5. Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this gravy while you get the rice ready.
  6. Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice separate. Add rice to the boiling water.
  7. Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
  8. Add rice to the keema gravy. Do not mix. Add a teaspoon of ghee on top of the rice.
  9. Cover with foil and close the lid. The foil does not let the steam escape.
  10. Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan
My Tip: To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy. When you cook on a tawa, the bottom doesn’t get burnt. Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.