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Kheema (Mince) Biryani

by Alia T (follow)
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Rice Dish (5)      Indian Cuisine (2)      Halaal Kitchen (1)     
This recipe is certainly not quick and easy , but the taste and aroma emanating from it after cooking, is worth all the effort. Kheema Biryani is another version of Biryani but mince is used instead of pieces of meat or chicken.

Preparation Time: 45 minutes
Cooking Time: about 30-45 minutes
Makes: 6 servings

Ingredients
1 Kg mince (chicken or meat)
2 cups of fresh peas boiled accordingly
2 cups of Basmati long grain rice (boiled in salted water and drained when half done)
2 grated onions
1/2 cup natural yogurt
2 potatoes cut into thick strips.



Potatoes cut into thick strips.
Potatoes cut into thick strips


1/4 cup tomato puree
juice of 1 lemon
1 tsp ginger/garlic paste
1/2 cup of ghee mixed with 1/2 cup of oil
2 tsp cumin powder
1/2 tsp coriander powder
a few saffron strands (infused in warm water)
3-4 cardamoms
1 cinnamon
2-3 cloves
1 tsp whole cumin
1 tsp paprika powder
Salt

Method
In 1 tbsp of hot oil, braise ginger/garlic paste, cumin powder and mince. Sprinkle with salt and paprika and mix well. When dry, remove from fire.



Potatoes cut into thick strips.
Minced meat


Now, add half of the saffron water, yogurt, tomato puree, lemon juice, whole cumin, cardamoms and cloves and leave aside.
Separately, fry the grated onions in the oil/ghee mixture until crispy, drain and sprinkle half of it over the mince. ( The remaining will be used for decoration on top of the rice.)

Fried onions


Fry the potatoes in the same oil until golden brown and leave to drain on kitchen paper.



Potatoes cut into thick strips.
Fried Potatoes


Put 1 tbsp of the oil/ghee mixture in the casserole that you will be serving your Biryani, cover its base with half of the half- boiled rice and distribute the mince evenly over it.

Minced meat spread evenly over rice


Place the potatoes on top....
....
Place the potatoes...


followed by the boiled green peas.

...and the green peas


Lastly, cover it all with rice, sprinkle over with fried onions ,1 tbsp of oi/ghee mixture and the remaining half of the saffron water.

Cover it with remaining rice


It can be either steamed in oven or leave to simmer gently on the stove. When steaming, cover your dish well with foil to prevent the rice from drying out. When leaving on the stove, seal the lid of your casserole tightly and leave to simmer gently for 30 minutes or until done. You can check this by inserting the handle of a serving spoon in the middle of the casserole. When touching the base, you should make sure that no water is left.

The dish is best served hot, accompanied with a nice cucumber salad.

Categories

#Rice Dish
#Indian Cuisine
#Halaal Kitchen
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