Mutton Keema Biryani | How to make Mutton Keema Biryani

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ByFareeha Ahmed
Created on 28th Oct 2015
  • Mutton Keema Biryani, How to make Mutton Keema Biryani
Mutton Keema Biryaniby Fareeha Ahmed
  • Mutton Keema Biryani | How to make Mutton Keema Biryani (74 likes)

  • 0 reviews
    Rate It!
  • By Fareeha Ahmed
    Created on 28th Oct 2015

Mutton Keema Biryani, a marvellous creation to spice up your day. Mutton Keema Biryani is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMutton Keema Biryani is just too tempting. This amazing recipe is provided by Fareeha Ahmed. Be it kids or adults, no one can get away from this delicious dish. How to make Mutton Keema Biryani is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Mutton Keema Biryaniby Fareeha Ahmed. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Mutton Keema Biryani is just the appropriate recipe to serve as many as 3. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time50mins
  • Serves3People
Mutton Keema Biryani

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

How 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.

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