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Mutton Keema Biryani Recipe

Mutton Keema Biryani Recipe
Cuisine Indian
Author Fa's Kitchen


  • 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


  • 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


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.