Kheema biryani or kheema pulao is a one-pot dish that combines perfectly cooked, flavorful minced meat with spices, short grain jeera rice or long grain basmati rice. If you do not prefer bone on the meat, then this biryani is for you.
Serves: 5
INGREDIENTS
1 kg lamb mince
3/4 kg Jeera rice / basmati rice
4 tbsp ginger garlic paste
1 tsp chilly pd
1/2 tsp turmeric pd
6 green chillies
1 cup curd
1/2 cup green peas
1/2 tsp jeera /cumin seeds
5 cardamoms
5 cloves
Small piece cinnamon
2 potatoes
1 cup oil
5 onions
Coriander leaves
Pudina / mint leaves
1/2 cup milk
Few strands of saffron ( optional )
METHOD
Slice / chop onions.
Peel green peas.
Cut potatoes into four.
In a frying pan add oil and fry onions till golden brown keep aside.
Grind ginger garlic paste, cardamoms, cloves, jeera and green chillies coarsely.
Heat oil add the above mixture and saute well .
Add chilly pd salt and turmeric pd fry well.
Add mince / kheema and fry well in the masala till it dries completely.
Add curd and potatoes.
Pressure cook for 5 min.
Dry the liquid in the kheema .
Add golden fried onions, coriander and mint leaves.
Squeeze lime in the gravy and give it a good mix
Remove little flavoured oil in a bowl.
Mix saffron in hot milk.
Parboil rice with 5-6 spoons of salt, green peas and lime peels in 8 cups of water till 60 -70 % done.
Pass the rice through a strainer and drain excess water.
Remove the lime peels from the parboiled rice.
In a vessel layer the rice, kheema gravy and rice.
Make a well in the midddle and add 3/4 cup of water.
Sprinkle saffron milk and flavoured oil ( from the kheema gravy ) on the rice.
Garnish with few fried onions, coriander and mint leaves.
Seal tightly with a lid and cook on low heat for half an hour.
You can also keep a tawa below the pan while cooking.
Serve hot with curd chutney and enjoy
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