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PrintKHEEMA BIRYANI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat a tablespoon of sesame oil in a pan and fry the onions till golden brown and keep aside.
- Heat 3 tablespoon of sesame oil in a deep pan. Add cloves, cinnamon, star anise, cardamom, bay leaves and caraway seeds and sauté till the flavour pops out.
- In another vessel, add the rice along with 6 cups of water and salt. Cover and cook till the rice is done. Strain the cooked rice and keep it aside.
- Heat 2 tablespoon of sesame oil in another pan. Add ginger and garlic and sauté for two minutes. Add minced mutton, red chilli powder, turmeric powder and salt. Mix well. Cover and cook.
- Add half the fried onions, coriander leaves, fenugreek leaves, 1 teaspoon garam masala powder, yogurt, 1 tablespoon ghee, green chillies and half of the chopped mint leaves to the keema mixture and mix well.
- On to the spices pan, add half the cooked rice and spread the keema mixture as a layer on top of the rice.
- Sprinkle the remaining fried onion, mint leaves ,1 teaspoon of garam masala and arrange the egg slices over the keema layer.
- Spread the remaining rice on top of it .Drizzle the remaining ghee all around. Cover and cook on dum for 6-8 minutes.
- Serve hot.
INGREDIENTS
- 500 grams Mutton, minced
- 400 grams Basmati rice, soaked and drained
- 2 inch stick Cinnamon
- 6 Cloves
- 1 Star anise
- 4 cardamoms
- 2 Bay leaves
- 1 teaspoon Caraway seeds
- 6 tablespoons IDHAYAM Sesame oil
- Salt to taste
- 2 inches Ginger, finely chopped
- 6 pods garlic, finely chopped
- 1 tablespoon Red chilli powder
- 1 teaspoon turmeric powder
- 3 tablespoons finely chopped coriander leaves
- 100 grams Fresh fenugreek leaves, chopped
- 1 medium onion, finely chopped
- 2 teaspoons Garam masala powder
- 200 grams Yogurt
- 2 tablespoons Ghee
- 4-5 Green chillies, slit
- A handful of mint leaves
- 2 Eggs, boiled, de - shelled and sliced
4 comments for “Kheema Biryani”
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