Saturday, 12 May 2012

Mutton keema biryani

How to make pakistani Mutton keema biryani

500 Grams Keema
500 Grams Basmati Rice
1 Large Onion
1 Large Tomato
3 Green Chilly (slit)
2 Tbsp Ginger & Garlic Paste
3 Tbsp Yogurt
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 1/2 Tbsp Red Chilly Powder
4 Cloves
3 Pods Cardamom
1 Inch Cinnamon Stick
1 Bay leaf
Fist full coriander and mint leafs (finely chopped)
1/2 Lime juice
4 Tbsp Ghee
3 Tbps Oil
Salt to taste.

How to make pakistani Mutton keema biryani:-

On a medium flame heat a handi add 2 tbsp ghee and 2 tbsp oil add the ginger and garlic paste to the oil and fry a bit add the spices cardamom, cinnamon and cloves fry add the onion tomato and green chilly together and fry till the onion and tomatoes soften.
Add the chilly powder, turmeric powder and coriander powder to the onion and tomato fry.
Add yogurt and fry the masala till the oil surfaces to the sides
Add the mince meat and combine the masala and fry the meat.
After frying the meat for 5 minutes you can see moisture content from the meat depending on the moisture add 1 to 2 cups water and add salt cover and cook the meat till well done.
If there is moisture in the meat put it on medium flame and allow the moisture to evaporate.
wash the rice thrice. if you want you can soak the rice for 10 minutes.
Heat a pressure cooker add oil and ghee fry the bay leaf add washed and drained rice fry for 5 minutes on a low flame.
Add the cooked meat to the rice and mix well add water and and salt coriander, mint and lime mix well and cover.
Once the pressure starts to build place the whistle and cook exactly for 5 minutes.
Mix all the ingredients once before serving...Serve Mutton keema biryani

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