Keema Biryani

1. 1
   prep · ~30 min

   Soak the rice and prep the saffron.

   1.Wash basmati rice in 3-4 changes of water until water runs clear.

   2.Soak rice in enough water for 30 minutes, then drain completely.

   3.Soak saffron strands in 2 tablespoons of warm water. Set aside.
2. 2
   fry · ~10 min

   Fry onions for birista.

   1.Heat 1 tablespoon oil in a pan over medium heat.

   2.Add two-thirds of the sliced onions and fry until deep golden brown and crisp (8-10 minutes).

   3.Drain on paper towels and set aside. This is your birista.

   TIPDon't rush the onions. Medium heat is key — high heat burns them before they crisp.
3. 3
   boil · ~6 min

   Parboil the rice.

   1.Bring 4 cups of water to a rolling boil in a large saucepan.

   2.Add 1 pinch of salt, bay leaves, cloves, green cardamom, cinnamon, and black peppercorns.

   3.Add drained rice and cook until 70% done (grains are just beginning to soften, about 5-6 minutes).

   4.Drain immediately and spread on a plate to stop further cooking.
4. 4
   saute · ~25 min

   Cook the keema masala.

   1.Heat 1 tablespoon oil in a heavy-bottomed pot over medium heat.

   2.Add cumin seeds and let them sizzle for 30 seconds.

   3.Add remaining one-third sliced onions and sauté until soft, about 4-5 minutes.

   4.Add ginger-garlic paste and green chilies. Sauté until raw smell disappears, about 1 minute.

   5.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until tomatoes soften and oil separates, about 5-6 minutes.

   6.Add mutton keema, remaining salt, and a splash of water. Break up the meat with a spoon and cook until browned and dry, about 8-10 minutes.

   7.Stir in whisked yogurt, half the mint, half the coriander leaves, and garam masala. Cook 3-4 minutes until oil surfaces. Remove from heat.
5. 5
   assemble · ~5 min

   Layer the biryani.

   1.Spread the cooked keema evenly at the bottom of the heavy pot.

   2.Top with half the parboiled rice, spreading evenly.

   3.Sprinkle half the birista, remaining mint, remaining coriander leaves, and half the saffron water.

   4.Layer remaining rice on top. Drizzle lemon juice, remaining saffron water, and ghee.

   5.Top with remaining birista.
6. 6
   steam · ~30 min

   Cook on dum.

   1.Cover the pot with a tight-fitting lid. Seal edges with dough or foil if needed.

   2.Place on lowest possible heat and cook for 25-30 minutes.

   3.Turn off heat and let it rest, covered, for 10 minutes.

   TIPPlace a tawa (flat griddle) under the pot to prevent the bottom from scorching.
7. 7
   serve

   Fluff and serve.

   1.Gently fluff the biryani with a fork, mixing layers lightly from the bottom.

   2.Transfer to a serving platter. Serve hot with raita or salan.

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