Rice

Mutton keema Biryani/Biriyani (Minced mutton casserole)

This is a biryani which often eat in the mall food court during the weekends. the perfectly cooked fluffy long grained rice aromatic with the spices smeared with spicy mutton curry. Potatoes, eggs and peas are my addition as I love them with mutton, they go so well together.

Ingredients

  1. Basmati Rice (3 cups)
  2. Mutton keema(minced lamb)
  3. Eggs (boiled 5)
  4. peas (1 cup)
  5. Onions (7 to 8 ) finely sliced
  6. Ginger garlic paste (freshly ground 1/2 cup)
  7. Kashmiri chili powder(2 tbsp.)
  8. kewra essence(2 tbsp.)
  9. Green chilies(8 to 10) ground into a paste.
  10. Tomatoes 4 to 5 pureed
  11. A few strands of saffron soaked in little milk.

 

Spices(powdered)

1.Nutmeg powder (1/2 tsp)
2.Mace(3 to 4) powdered
3.CLoves(8 to 10)
4.5 to 6 inch ginger
5.Green Cardamom(7 to 8)
6.Black pepper (1 tbsp.)
7.Jeera powder (2 tbsp.)

Preparation of the meat

  1. Fry the sliced onions in oil till crispy brown.
  2. Take it out and dry it with a tissue paper.
  3. Add two tbsps. of oil in the wok and add ginger garlic paste.
  4. Add green chili paste .
  5. Add pureed tomatoes and fry till oil starts separating
  6. Add the red chili powder and the ground spices.
  7. Fry the masalas for five minutes in low flame till they get integrated well.
  8. Add peas and minced mutton .Add salt to taste.
  9. cook over low flame for 5 minutes and the cook in the pressure cooker till 2 to 3 whistles.
  10. If you do not have a pressure cooker cook in the pan in slow flame for 25 minutes, till meat gets tender.
  11. When it gets cooked and the meat gets tender, add boiled eggs and mix.

Preparation of rice

1.Soak rice in water for 1/2 hour.
2.Boil water in a vessel
3.Add little salt and add the rice.
4.Cook till the rice just gets cooked good enough to eat(par boiled)
5.Strain the water and keep aside

 

Assembling the biryani in microwave

1.Pre heat the oven to 200 degree Celsius
2.In a bowl layer rice and meat with layers of sliced onions in between.
3.Add a layer of coriander and fresh mint leaves.
4.Add kewra essence.
5.Soak saffron in warm milk and when it gets yellow color add it to the top of rice.
6.Micro for 20 minutes at full power.
7.Serve hot with raita

Assembling the biryani in gas oven

  1. In a heavy bottomed vessel layer rice and meat with layers of sliced onions in between
  2. Add a layer of coriander and fresh mint leaves.
  3. Add kewra essence.
  4. Soak saffron in warm milk and when it gets yellow color add it to the top of rice.
  5. Cover the vessel with a lid, and seal with a  flour dough.
  6. Allow to cook in slow flame for 20 minutes
  7. Serve hot with raita

 

Print

Minced mutton biryani

This is a biryani which often eat in the mall food court during the weekends. the perfectly cooked fluffy long grained rice aromatic with the spices smeared with spicy mutton curry. Potatoes, eggs and peas are my addition as I love them with mutton, they go so well together.
Course Main Course, one pot meal
Cuisine Fusion, Indian
Keyword Biryani lovers, delicious recipes, food porn, Mutton recipes
Prep Time 30 minutes
Cook Time 30 minutes
Servings 3 persons
Author indrani

Ingredients

  • Basmati Rice 3 cups
  • Mutton keema minced lamb
  • Eggs boiled 5
  • peas 1 cup
  • Onions 7 to 8 finely sliced
  • Ginger garlic paste freshly ground 1/2 cup
  • Kashmiri chili powder 2 tbsp.
  • kewra essence 2 tbsp.
  • Green chilies 8 to 10 ground into a paste.
  • Tomatoes 4 to 5 pureed
  • A few strands of saffron soaked in little milk.

Powdered spices

  • Nutmeg powder 1/2 tsp
  • Mace 3 to 4 powdered
  • CLoves 8 to 10
  • 5 to 6 inch ginger
  • Green Cardamom 7 to 8
  • Black pepper 1 tbsp.
  • Jeera powder 2 tbsp.

Instructions

Preparation of meat

  1. Fry the sliced onions in oil till crispy brown.
  2. Take it out and dry it with a tissue paper.
  3. Add two tbsps. of oil in the wok and add ginger garlic paste.
  4. Add green chili paste .
  5. Add pureed tomatoes and fry till oil starts separating
  6. Add the red chili powder and the ground spices.
  7. Fry the masalas for five minutes in low flame till they get integrated well.
  8. Add peas and minced mutton .Add salt to taste.
  9. cook over low flame for 5 minutes and the cook in the pressure cooker till 2 to 3 whistles.
  10. If you do not have a pressure cooker cook in the pan in slow flame for 25 minutes, till meat gets tender.
  11. When it gets cooked and the meat gets tender, add boiled eggs and mix.

Preparation of rice

  1. Soak rice in water for 1/2 hour.

  2. Boil water in a vessel

  3. Add little salt and add the rice.

  4. Cook till the rice just gets cooked good enough to eat(par boiled)

  5. Strain the water and keep aside

Assembling the Biryani in microwave

  1. In a bowl layer rice and meat with layers of sliced onions in between.

  2. Add a layer of coriander and fresh mint leaves.

  3. Add kewra essence.

  4. Soak saffron in warm milk and when it gets yellow color add it to the top of rice.

  5. Micro for 20 minutes at full power.

  6. Serve hot with raita

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Free & easy ad network. Simple, privacy focused and free ad network for websites in need of new visitors.