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
- 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.
- Add onions and fry till golden brown. Add the ginger garlic paste and saute for another 30 secs.
- Next add the mutton mince/keema and cook till all the water has dried up and the keema becomes brown.
- 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.
- 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.
- 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.
- 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).
- Add rice to the keema gravy. Do not mix. Add a teaspoon of ghee on top of the rice.
- Cover with foil and close the lid. The foil does not let the steam escape.
- 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.