Keema Biryani with Cucumber Raita

Instructions

1. 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. 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. 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. 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. 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. 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. 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.