KARONDE KI BIRYANI

Preparation Method :

• Heat oil in a heavy bottomed pan. Add onions and fry till golden brown. Add the ginger and garlic paste and fry for a minute.
• Add the green chilli paste and fry for about a minute. Then add coriander, mint, salt, turmeric, and red chilli powder, mix well.
• Add keema, mix, and cook for about 8 - 10 minutes. Now add the yogurt and cook for another 5 minutes, stirring continuously.
• When the gravy gets thick, add a little water and cook covered for about 5 minutes or until the keema is almost done.
• Add the chopped karondas, fry a little and cook covered for further 5 minutes.
• Boil 3 litres of water with the whole spices. Add the rice and salt and cook for about 6 minutes or until it is half done. Drain and set it aside.
• Smear a heavy bottomed pan with oil and place half the rice in it. Arrange the cooked keema over the rice and cover it with the balance rice.
• Pour melted ghee and sprinkle the mint leaves followed by a little water. Cover with a tight fitting lid and cook on high flame for 2 minutes.
• Simmer to low flame for about 10 - 12 minutes or until the rice is done and steaming hot. Serve hot garnished with the reserved karondas.