Aromatic basmati rice layered with spiced minced lamb, fragrant with saffron and mint. This classic Mughlai dish is a one-pot wonder, perfect for a festive meal or a special weekend dinner.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Aromatic, protein-packed Keema Biryani with cooling, gut-friendly raita. Pure comfort food that hits the spot!
This hyderabadi dish is perfect for dinner. With 1101.5700000000002 calories and 37.42g of protein per serving, it's a nutritious choice for your meal plan.
55gfat
4 tbsp Ghee (divided)
1 cups Vegetable Oil (for frying onions)
1.5 tsp Red Chili Powder (adjust to taste)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
2 tbsp Biryani Masala (divided)
1.5 tsp Salt (for keema marinade)
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom
1 pinch Saffron
2 tbsp Warm Milk (for soaking saffron)
1 tbsp Lemon Juice
Instructions
1
Prepare Rice, Keema, and Saffron Milk
Gently wash the basmati rice in cold water until the water runs clear. Soak the rice in enough water to cover for 30 minutes. Drain completely before cooking.
In a mixing bowl, combine the mutton keema, curd, ginger garlic paste, red chili powder, turmeric powder, coriander powder, 1 tbsp of biryani masala, and 1.5 tsp of salt. Mix thoroughly and let it marinate for at least 30 minutes.
In a small bowl, soak the saffron strands in 2 tbsp of warm milk. Set aside.
2
Fry Onions (Birista)
Heat 1 cup of oil in a heavy-bottomed pan or kadai over medium-high heat. Add the thinly sliced onions from 1 onion and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp.
Be careful not to burn them as they will turn bitter. Once done, remove with a slotted spoon and spread on a paper towel to drain excess oil. This is your birista. Set aside.
3
Par-boil the Rice
In a large pot, bring 8-10 cups of water to a rolling boil. Add the whole spices (bay leaves, cinnamon stick, cloves, green cardamoms) and 2 tsp of salt.
Add the soaked and drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. The grains should be firm and have a slight bite to them.
Immediately drain the rice in a colander to stop the cooking process. Gently spread it on a plate to cool slightly and prevent clumping.
4
Cook the Keema Masala
In a heavy-bottomed pot (the one you'll use for dum), heat 3 tbsp of ghee over medium heat. Add the remaining 2 sliced onions and sauté for 8-10 minutes until they turn golden brown.
Add the marinated keema to the pot. Increase the heat to high and cook for 7-8 minutes, stirring and breaking up lumps, until the keema is browned and the moisture has evaporated.
Add the chopped tomatoes and slit green chilies. Cook for 5-6 minutes until the tomatoes soften and turn mushy.
Reduce the heat to medium, add the remaining 1 tbsp of biryani masala, and half of the chopped mint and coriander leaves. Sauté for 2-3 minutes until the oil begins to separate from the masala.
5
Layer the Biryani
Flatten the cooked keema masala at the bottom of the pot to form an even layer.
Gently spread the par-cooked basmati rice evenly over the keema layer. Do not press down.
Sprinkle the fried onions (birista), the remaining mint and coriander leaves, and the lemon juice over the rice.
Drizzle the saffron-infused milk and the remaining 1 tbsp of ghee all over the top.
6
Dum Cook the Biryani
Cover the pot with a tight-fitting lid. To seal it properly, you can place a clean kitchen towel under the lid or seal the edges with aluminum foil.
Place the pot on a tawa (flat griddle) over the lowest possible heat. Cook on 'dum' for 20 minutes. This allows the rice to steam perfectly and absorb all the aromas.
After 20 minutes, turn off the heat and let the biryani rest, unopened, for another 10 minutes. This step is crucial for the flavors to meld.
7
Serve
Open the lid and enjoy the aroma. Gently fluff the biryani from the sides of the pot using a fork or a spatula to mix the layers without breaking the rice grains.
Serve hot with a side of cooling raita or mirchi ka salan.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.