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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.
For 4 servings
Prepare Rice, Keema, and Saffron Milk
Fry Onions (Birista)
Par-boil the Rice
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.
This mughlai recipe takes 80 minutes to prepare and yields 4 servings. At 1000.31 calories per serving with 32.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Keema Masala
Layer the Biryani
Dum Cook the Biryani
Serve
Replace mutton keema with chicken keema. Reduce the cooking time for the keema masala as chicken cooks faster.
Substitute mutton keema with soaked and squeezed soya granules for a vegetarian version. Add some chopped vegetables like carrots and peas for extra texture.
Add a few peeled and quartered potatoes to the keema masala. Fry them lightly before adding to the masala to ensure they cook through.
Increase the amount of red chili powder and green chilies, or add a teaspoon of black pepper powder to the keema marinade for extra heat.
Mutton keema is rich in high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The basmati rice provides complex carbohydrates that are digested slowly, offering a steady release of energy to keep you active throughout the day.
The spices used in biryani, such as ginger, turmeric, cloves, and mint, have traditionally been used to aid digestion, reduce bloating, and soothe the stomach.
One serving of Keema Biryani (around 400g) contains approximately 650-750 calories, depending on the fat content of the mutton and the amount of ghee and oil used.
Keema Biryani is a calorie-dense dish that is rich in protein from mutton and carbohydrates from rice. While it provides energy and essential nutrients like iron, it is also high in fat and sodium. It's best enjoyed in moderation as part of a balanced diet.
Yes, absolutely. You can substitute mutton keema with chicken keema. Since chicken cooks faster, reduce the cooking time for the keema masala by about 5-7 minutes.
'Dum' is a slow-cooking technique where the food is cooked in a sealed pot on very low heat. This traps the steam and allows the rice and meat to cook in their own juices, making the biryani incredibly aromatic and flavorful.
Mushy biryani is usually caused by overcooking the rice during the initial boiling stage. Ensure you only cook it to 70% doneness. Another reason could be too much moisture in the keema masala or not draining the rice properly.
Keema Biryani pairs wonderfully with cooling side dishes like a simple cucumber raita, onion raita, or a fresh kachumber salad. For a more elaborate meal, you can serve it with Mirchi ka Salan or Bagara Baingan.
This recipe goes great with these complete meals
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