Mutton Keema Biriyani Recipe | How to make Keema Biryani | Flavors by Parween Khan

Mutton Keema Biriyani Recipe

  • Servings: 2-3
  • Difficulty: medium
  • Print

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Full of fragrance and spices this Keema Biriyani is filled with aroma and wide range of Flavors.Theirs a superb addition of basmati rice in this recipe which enhances its taste.Both are cooked together at dum to make this mouth watering dish called Mutton Keema Biriyani…

Ingredients:

  • Minced Mutton(keema) 500 gms
  • Half boiled Rice 500 gms
  • Cinnamon sticks 2 pcs
  • Star anise 1
  • Cloves 5-6
  • Black pepper 6-8
  • Cumin 1 tsp
  • Black cardamom 1
  • Green cardamom – 4
  • Bay leaf 1
  • Nutmeg powder 1 pinch
  • Mace 1
  • Mint leaves handful
  • Coriander leaves handful
  • Yogurt 2/3 cup
  • Green chilies 5-7
  • Oil 2 tbsp
  • Onion medium size sliced 2
  • Tomatoes chopped 1-2
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Turmeric 1 tsp
  • Red chili powder 2 tsp
  • Salt to taste
  • Coriander powder 1 tsp
  • Milk 2 tbsp
  • Food color a pinch
  • Biriyani essence/Kewra 1-2 drops
  • Ghee 2tbsp
    FOR GARNISH :
  • Fried Onions
  • Lemon slices
  • Potato slices
  • Mint and coriander leaves

Preparation:
Step 1: Mix Green chillies, mint leaves , coriander leaves and curd and grind it to a fine paste. Set aside.
Step 2: Heat oil in a pan and add whole spices and onion, fry till it turns translucent.
Step 3: add tomatoes and then add minced meat (keema) and cook in low flame for 10 minutes.
Step 4: Add ginger garlic paste, and all the powder masalas, add salt to taste and the grinded paste.
Step 5: Cook in low to medium flame for 20-25 minutes till keema starts releasing oil.

Step 6: Take out half of the keema and set side to form biriyani layers.

Step 7 : Add mint leaves, coriander leaves, lemon slices, potato slices and rice half cooked in salt and water and fom layers.
Step 10: Take 2 tbsp milk and add kewra or biriyani essence and food color. Spead it on rice in layers.
Step 11: At last add fried onions and 2 tbsp ghee and cover and cook for around 30 -35 minutes in dum(In Total).

Serve hot with mint or coriander chutney. This authentic, aromatic biriyani will surely will treat your taste buds!

Try out this recipe and please share your reviews!

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