Kheema Biriyani

Ingredients
4 cups Basmati rice
6 cups water
1 tsp salt
1 Cinnamon stick
3 cardomom pods
1 star anise
3 cloves
2 tbsp ghee / oil
* Minced Meat*
2 tbsp oil
400g minced meat
2 onions (chopped)
2 tomatoes (chopped) / 1 tbsp tomato sauce
1 green chilli (chopped)
A carrot(cubed)
1 tsp ginger/ garlic paste
1 tsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
Chopped coriander leaves
Garam masala
Salt to taste
For decoration
1 tbsp oil/ ghee
1 small onion finely sliced
Raisins & cashew nuts
A pinch of saffron / yellow colour
Coriander leaves(chopped)
Method
Boil water, add salt & keep aside.
Heat ghee+oil in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves
. When aroma of the spices rises add basmati rice.
Stir continously . When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire .
Close the lid tightly . Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & add chopped coriander leaves.
Keep aside.
****
Heat oil in a pan.
Add chopped onions & fry until translucent.
Add ginger & garlic paste & fry again.
Add minced meat & the curry powder's.
Add tomatoes & 1/2 glass of water.
Cook for 8 minuites.
Remove from fire .
Garnish with coriander leaves & garam masala.
Keep aside.
***
Take 1 tbsp warm water in a bowl & dilute safran.
Add 3 spatules of cooked rice.
Stir so that the rice returns yellow. Keep aside.
Heat the oil/ ghee in a frying pan. Add cashews & raisins.
Drain it in a kitchen paper.
Then add the finely sliced onions.
Stir often & when it turns light brown.
***
Mix the prepared meat masala with the cooked rice.
Toss several times with a wooden spatule.
Then add the caramalised onions, coloured rice, raisins & cahews to the rice & toss gently.
Garnish with coriander leaves & garam masala.
Serve hot with Raita & Chutney.

Kheema Biriyani

Partager cet article