KEEMA BIRYANI

Preparation Method :

• Heat the oil in a heavy based pan. Fry the onions till golden brown. Add ginger and garlic paste and fry for a minute.
• Add the ground green chillies and fry for 1 - 2 minutes. Now add turmeric powder and red chilli powder.
• Add the coriander and mint leaves to the pan with salt. Stir and mix and cook for a few seconds.
• Add the keema and cook for about 5 minutes. Add the whipped yogurt and mix well, stirring continuously.
• When the yogurt is mixed well and the dish starts to boil, add a little water, simmer to low flame and cook covered for about 5 minutes or until the keema is almost cooked.
• Add the green gram and cook another for about 6 minutes till the keema and green gram are cooked. Add the juice of lime. Mix and set aside.
• Boil about 3 litres of water along with bay leaves, cardamom, cloves, cinnamon and lime juice.
• When the water starts to boil, add rice and cook for about 6 minutes or until it is half done. Drain and transfer to a flat pan.
• Smear a heavy bottomed pan with oil. Place half of the par-boiled rice in it followed by the mince and green gram over it. Cover with balance rice.
• Pour the melted ghee over the rice and sprinkle the garam masala. Dot with fresh cream, saffron milk and the remaining fresh green coriander, mint, and green chillies.
• Cover with a tight fitting lid. Put a griddle over high flame and place the biryani pan over it.
• Cook covered on high flame for about 5 minutes and then on dum for about 10 minutes or until the dish is steaming hot and rice done. Serve hot.