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kheema biryani Malgudi style

Keema biryani is a fabulous dish made with fragrant minced lamb or goat cooked in aromatic spices and then cooked once more with scented basmati rice in dum preparation.
Course Main Course
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 3

Recipe Ingredients

  • 250 gm Basmati Rice
  • 300 gm Minced Lamb, Keema
  • 1 cup Caramelized onion
  • 1 Onion, sliced
  • 1 Cinnamon stick
  • 3 Black Cardamom
  • 4-5 Cloves
  • 3-4 Green Cardamom
  • 3-4 Black pepper
  • 1-2 Bay leaf
  • A few strands of Saffron
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin powder
  • 1 tsp Nutmeg powder
  • 3 tbsp Whipped Yogurt
  • 1 tbsp Ginger – Garlic Paste
  • 1/4 cup Milk, warm
  • Rose water and keora water: few drops
  • 100 gm Clarified butter, ghee or cooking oil
  • Salt to taste

Recipe Instructions

Preparing the rice

  1. Wash the rice thoroughly with few changes of water and soak it for at least 30 minutes. Cook the rice with one teaspoon of salt and three black cardamoms until it is just half done. Drain out the water and set aside in a large colander until last drop of the water drained out.
  2. Then spread the rice evenly on a large dish. Each grain of the rice should be moisture free.
  3. Meanwhile mix the saffron in warm milk and set aside till the color appears.

Flavouring the minced meat or keema:

  1. Heat the clarified butter or ghee in a skillet or deep pan; add the sliced onions and fry until it is translucent. Add the bay leaf and whole spices and allow spluttering.
  2. Mix in the minced meat, ginger-garlic paste and fry for 10 minutes over medium heat.
  3. Once the lamb is fried to golden brown in color and leaves its aroma, turn off the hat and wiat for couple of minutes before adding the yoghurt.
  4. Mix in the whipped yogurt along with the red chilli powder and cumin powder; continue to cook over low heat for another 10 minutes. Turn off the flame and set aside.

Assembling the biryani for dum

  1. Prepare a bed of rice in dekchi or any heavy bottom pan with half of the cooked rice. Spread the cooked keema or minced meat over the rice along with the saffron milk, a few drops of keora and rose-water and sprinkle the nutmeg powder over it. Cover it with the rest of the rice.
  2. Finish it off with the caramelized onions.
  3. Seal the lid of the pan with dough so that the steam can not escape from it. Cook it in dum on slow heat for another 15 minutes or till done.
  4. Serve the hot keema biryani with your choice of accompaniments.