Keema Biryani

Step 1: Prepare Onions and Keema

Finely chop 2 large onions. Wash 1kg ground mutton thoroughly and place it in a strainer to drain all blood and water. Wash 2 cups of basmati rice until the water runs clear, then soak for 40 minutes (or 2 hours for Sella rice).

Step 2: Fry Onions and Add Spices

Heat 1/2 cup of oil in a pan. Add the chopped onions and cook until they turn golden brown. Remove some of the fried onions and set aside for later use. Add 1 tbsp of ginger and garlic paste to the remaining onions and cook for 1 minute. Then add 8 peppercorns, 5 cloves, 1 tbsp whole cumin seeds, 2 star anise, 4 green cardamoms, 1 tsp fennel seeds, 2 brown cardamoms, 2 bay leaves, 1 cinnamon stick, 1/4 tsp mace, and 1/4 tsp nutmeg. Cook on low heat for 1 minute.

Step 3: Cook Keema Gravy

Add 1 large chopped tomato to the pan and cook until it is fully mixed and softened. Stir in 1/2 tbsp red chili powder, 1/2 tbsp salt, and 1/4 tsp turmeric powder. Add the 1kg ground mutton and cook on high heat until its color changes. Reduce heat to low, add 1/2 cup yogurt, and mix well. Increase heat to high, then add 1 glass (approx. 250ml) of hot water. Cover and cook on medium heat for 20 minutes, checking occasionally.

Step 4: Prepare Green Onions and Finish Keema

While the keema is cooking, separate the white and green parts of 4 green onions. Chop both parts into small pieces. Add the chopped white part of the green onions to the keema. Stir in 1 tsp chili flakes, 1 tbsp coriander powder, 1/2 tbsp cumin powder, 1/2 tsp black pepper powder, and 1 tsp garam masala powder. Add 4 chopped green chillies and 1/4 cup chopped cilantro. Mix well.

Step 5: Boil Basmati Rice

In a separate pot, boil water. Add 2 tbsp salt, 2 green cardamoms, 5 cloves, 1 brown cardamom, 1 cinnamon stick, 1 small piece of lemon peel, 1 tsp whole cumin seeds, 1/4 tsp fennel seeds, 1/2 tsp vinegar, and 1 tsp oil to the boiling water. Add the soaked basmati rice. Boil the rice on high heat for 2 minutes, or until it is 80% cooked. Strain the rice and leave it in the strainer for 10 minutes to drain excess water. Gently mix the rice in the strainer.

Step 6: Layer the Biryani

Remove half of the cooked keema from the pan. On the remaining keema, add a layer of chopped tomatoes, chopped cilantro, chopped mint, julienned ginger, chopped green chillies, lemon slices, dry plums, and chopped green onions. Top with a layer of boiled rice. Add another layer of cooked keema, followed by more chopped cilantro, mint, green chillies, tomatoes, ginger, green onions, and lemon. Season lightly with salt and black pepper as needed. Add the remaining boiled rice.

Step 7: Final Layering and Dum

On the top layer of rice, sprinkle orange food coloring and red food coloring. Garnish with the reserved fried onions and fresh mint leaves. Drizzle 1 tsp of melted Desi Ghee over the top. Increase the heat to high for a moment to build steam, then reduce to low. Cover the pan with a lid wrapped in a cloth and cook on low heat for 15 minutes. Turn off the heat, then leave the biryani covered for another 10 minutes before serving.

Step 8: Serve Keema Biryani

Gently mix the biryani from bottom to top using a plate to avoid breaking the rice grains. Serve the delicious Keema Biryani hot.

• For vegetarians, grate cabbage and use it in the same way as keema.

• If using Sella rice, soak it for 2 hours instead of 40 minutes.

• Ensure the yogurt is not too sour, as it can make the biryani bitter.

• Adding vinegar and oil to the rice water helps the rice boil very well.

• Check the keema halfway through its 20-minute cooking time.

• Do not use the boiled lemon peel from the rice water in the biryani layers.

• Adding melted Desi Ghee at the layering stage enhances the rice flavor.

• Mix the biryani gently with a plate to prevent the rice grains from breaking.

• Do not overmix the biryani, as each layer has distinct ingredients.

• Adjust salt and black pepper according to your taste.

• If you plan to use yellow food coloring, reduce the amount of turmeric powder.

• You can use beef or chicken keema instead of mutton.

• A vegetarian version can be made by substituting keema with grated cabbage.