Mutton Keema Biryani Recipe, How to make keema biryani

السلام عليكم و رحمة الله و بركاته

Mutton Keema Biryani Recipe, How to make keema biryani

I have been working on my blog like crazy these past few days. With the plans to go camping for couple of weeks, I have no clue whether I would have access to the internet or not to do my blogging.

So drafting the recipes for those two weeks have been like crazy. I am out of ideas right now. As much as I am an impulsive cook and photographer, preparing for the two weeks have made me more organized.

I think I can do more with organizing and planning for my recipes in advance after I come back too. It definitely takes off the pressure of raking up my brains as what to publish tomorrow.

I am going to try and keep the momentum going with preparing for few recipes in advance.

Coming back to the topic of food, it’s a food blog, isnt it? Why do I keep forgetting that??

Even if we find all kids of exotic dishes from around the world, sometimes the simple flavors of our traditional recipes really blow away our mind.

The world has definitely become a smaller place with the advent of technology, and finding the recipes from any corner of the world is just a matter of one click, but nothing can replace the traditional recipes. The simple and time tested recipes will always remain close to one’s heart.

The mutton keema biryani recipe is definitely simple and quick to make and a really traditional recipe.

When I can’t think of what to cook on a lazy day and I have mutton keema resting in my fridge, I straight away attack it to make a delicious mutton keema biryani recipe.

Mutton keema biryani recipe is fairly simple compared to the other biryani recipes like the mutton biryani or the chicken biryani. 

Just remember to fry the keema properly to remove any raw smell from it. Adding in some spices and cooked rice will give us an amazing mutton keema biryani recipe.

Without much delay, let’s head over to our mutton keema biryani recipe.

Ingredients for mutton keema biryani recipe

• 500 gms basmati rice, soaked for 30 minutes
• 500 gms mutton keema/mutton mince
• 2 green chili, slit
• 3 onions, finely sliced
• 2 tbsp ginger garlic paste
• 2 tomatoes, finely chopped
• 1 1/2 cup yogurt, beaten
• 2 tsp red chili powder
• 2 tsp coriander powder
• 2 lemon, juiced
• salt to taste
• 4 tbsp oil
• 2 tbsp ghee/clarified butter
• 1 bay leaf
• 1 inch stick cinnamon
• 2 cardamom
• 2 cloves
• 1 tsp shahi jeera
• 1 tsp cumin seeds
• 4 tbsp coriander leaves/cilantro, finely chopped
• 4 tbsp mint leaves/pudina

Method for making mutton keema biryani recipe

• Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs
• Add onions and fry till golden brown. Add the ginger garlic paste and saute for another 30 secs.
• Next add the mutton mince/keema and cook till all the water has dried up and the keema becomes brown.
• Stir in the red chili powder, coriander powder, salt, tomato and yogurt. Cook till the tomato has cooked and oil start leaving the sides of the pan.
• Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this gravy while you get the rice ready.
• Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
• Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
• Add rice to the keema gravy. Do not mix. Add a teaspoon of ghee on top of the rice.
• Cover with foil and close the lid. The foil does not let the steam escape.
• Place on a tawa and cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
• Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan

Additional Notes:

• To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy. 
• When you cook on a tawa, the bottom doesn’t get burnt.
• Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.

Mutton Keema Biryani Recipe

Mutton Keema Biryani Recipe

5 from 1 vote

Print Pin Rate

Cuisine: Indian

Author: Fa's Kitchen

Ingredients

• 500 gms basmati rice soaked for 30 minutes
• 500 gms mutton keema/mutton mince
• 2 green chili slit
• 3 onions finely sliced
• 2 tbsp ginger garlic paste
• 2 to matoes finely chopped
• 1 1/2 cup yogurt beaten
• 2 tsp red chili powder
• 2 tsp coriander powder
• 2 lemon juiced
• salt to taste
• 4 tbsp oil
• 2 tbsp ghee/clarified butter
• 1 bay leaf
• 1 inch stick cinnamon
• 2 cardamom
• 2 cloves
• 1 tsp shahi jeera
• 1 tsp cumin seeds
• 4 tbsp coriander leaves/cilantro finely chopped
• 4 tbsp mint leaves/pudina

Instructions

• Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs
• Add onions and fry till golden brown. Add the ginger garlic paste and saute for another 30 secs.
• Next add the mutton mince/keema and cook till all the water has dried up and the keema becomes brown.
• Stir in the red chili powder, coriander powder, salt, tomato and yogurt. Cook till the tomato has cooked and oil start leaving the sides of the pan.
• Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this gravy while you get the rice ready.
• Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
• Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
• Add rice to the keema gravy. Do not mix. Add a teaspoon of ghee on top of the rice.
• Cover with foil and close the lid. The foil do not let the steam escape.
• Place on a tawa and cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
• Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan

Notes

1.To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy.
2.When you cook on a tawa, the bottom doesn’t get burnt.
3.Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.

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