Monday, February 9, 2015

Keema Biriyani

For rice:

  • Rice : 2 cups
  • Water : 4 cup
  • Ghee : 2 Tbsp
  • Whole Cardamom : 2
  • Whole Clove : 3
  • Whole Cinnamon : 2 piece
  • Lemon juice : 1 Tbsp
  • Salt : as rqd
For Beef :
  • Beef : 400 gm
  • Onion : 3 big
  • Tomato : 2 small
  • Crushed ginger : 1 Tbsp
  • Crushed green chilly : 1½ Tbsp
  • Chilly powder : 2 Tsp
  • Turmeric powder : ½ Tsp
  • Garam masala : 1 Tsp
  • Biriyani masala : 1 Tsp
  • Coriander leaves : ¼ cup
  • Curry leaves
  • Mint leaves : ¼ cup
  • Curd : 2 Tbsp
  • Salt : as rqd
  • Ghee 1 Tbsp
  • Vegetable oil : 2 Tbsp
For garnishing:
  • Fried onion : 1 big
  • Fried cashews : ¼ cup
  • Fried kismis : ¼ cup
  • Chopped corriander leaves
  • Chopped mint leaves

Clean and soak the rice for 20 minutes. Then, drain off the excess water and keep it aside. Heat ghee in a biriyani pot and add the crushed spices and saute till the aroma comes. Then, add the drained rice into it and slowly fry it. In another vessel, boil 4 cups of water along with required amount of salt and lemon juice. When the rice started to crackle, pour the boiling water into the rice and cook it. Keep it aside.

Mince the beef and keep it aside. Add ghee and vegetable oil into a pressure cooker followed by sliced onion and salt. Whe the onion become light golden colour, add the crushed green chilly, ginger, garlic and few curry leaves into it. Saute it well. When it is void of its raw smell, reduce the heat and add the turmeric powder, chilly powder, garam masala and biriyani masala. Roast it. When the oil starts to separate, add the chopped tomatoes and cook it. Finally, add the minced beef along with curd, chopped coriander and mint leaves. Combine all the ingredients and cook till it turns soft. If the gravy is too watery, remove the lid and make it a little thick and not dry.

To layer the biriyani, pour little ghee into the biriyani pot and add the half portion of the cooked keema masala. Then, arrange a layer of cooked rice and spread it evenly. Garnish it with fried onion, cashews, kismis, chopped coriander leaves , mint leaves and little ghee. Repeat the process and arrange the layers. Then, cover it and cook it in low heat for 20 to 30 minutes. Serve it hot with pappad, salad and pickle.

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