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Keema Biryani Recipe | Mutton Keema Biryani | How To Make Keeme Ki Biryani
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RECIPE
INGREDIENTS
Rice
250 grams basmati rice, (about 1¼ cups), preferably a long grain aromatic like basmati
1 piece cinnamon, (2-inch)
1 bay leaf (tej patta)
3 green cardamom pods
3 cloves (laung)
1 star anise (chakra phool)
3 tablespoons whole milk
1 pinch saffron, strands soaked in the warm milk
100 grams onions, (about 1 medium), sliced thinly and fried to a crispy brown
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1/3 cup vegetable oil
1 tablespoon ghee
3 green cardamom pods
1 piece cinnamon, (2-inch piece)
2 bay leaves (tej patta)
2 green chillies, fresh
100 grams onions, (about 1 medium), chopped
1⁄2 teaspoon turmeric powder (haldi)
2 teaspoons garlic, peeled and minced
2 teaspoons ginger, peeled and minced
1 teaspoon red chilli powder, mild, preferably made from goondu milagai
100 grams tomato, (about 1 medium), chopped
200 grams mutton, minced
1 cup coriander leaves, loosely packed (about 40 grams)
1 cup mint leaves, loosely packed, roughly chopped
1 teaspoon sea salt, plus 1¼ teaspoon plus ½ teaspoon; separate use
1 tablespoon yogurt
2 teaspoons lime juice
1 teaspoon sugar
COOKING METHOD
- Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then let soak in fresh water, covered, for 1 hour. Drain.
- Pour oil and ghee into a large saucepan or open pressure cooker over medium heat. When hot, add cardamoms and cinnamon. Once you notice that the cardamoms have plumped up nicely, about 30 seconds, add bay leaves and green chillies, and stir. Follow by sliding onions into the pan and sautéing till translucent, about 2 minutes, before adding turmeric, garlic and ginger. Stir and add chilli powder and tomato. Continue to stir, scraping the bottom of the pan often so that the masala does not stick. Cook till the oil separates from the masala, about 5 minutes,
- Add minced mutton; stir and scrape vigorously, continuing to get all the bits from bottom of pan till mince has browned. Add the coriander and mint leaves. Stir.
- Pour in 1¼ cups water and 1 teaspoon of salt. If using a pressure cooker, seal and cook 30 minutes on low heat after the first whistle. Take off the heat and let cool slightly before opening, being careful of the steam. Alternatively, if using a saucepan, cover tightly and cook using 2 cups water instead. Bring to a boil and then simmer for 45 minutes over low heat or until mutton is cooked.
- Remove lid from pressure cooker and add yogurt, lime juice, sugar, and ½ teaspoon salt or to taste. Mix well.
- Place a separate saucepan over medium heat and add 6 cups water. Let water come to a boil, then add cinnamon, bay leaf, green cardamoms, cloves, star anise, and 1¼ teaspoon sea salt. Add drained rice and cook for 10 to 11 minutes; rice should be soft but not overcooked. Drain.
- Reserve 1 cup rice and divide the remaining rice as well as the minced mutton into 2 parts. Layer one part of the rice into a pan / dish spreading it gently across the bottom of the pan. Then layer one part of the mutton mixture on top of the rice. Add the second half of rice in a layer and top with half the crispy fried onions. Top with the remaining mutton mince, finishing by spreading the reserved 1 cup rice. Sprinkle on remaining fried onions.
- Spread the saffron and milk mixture onto the biryani. Cover pot tightly, return to low heat to give it dum for 5 minutes.
- Serve hot, cutting through all layers.
Recipe Credits: Adapted from “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.
- Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then let soak in fresh water, covered, for 1 hour. Drain.
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