Keema Biryani Recipe

Step 1: Prepare Onions and Keema

Finely chop 2 large onions. Wash 1 kg of ground mutton and place it in a strainer to drain all blood and water.

Step 2: Prepare Rice

Wash 2 cups of Basmati rice multiple times until the water runs clear. Soak the rice for 40 minutes. If using Sella rice, soak for 2 hours.

Step 3: Sauté Onions

Add 1/2 cup of oil to a pan and heat it. Add the chopped onions and cook until they turn golden brown.

Step 4: Remove Fried Onions

Take out some of the fried onions onto a separate plate; these will be used for garnish later.

Step 5: Add Ginger-Garlic Paste and Whole Spices

Add 1 tablespoon of ginger and garlic paste to the remaining onions and cook for 1 minute. Then add 8 black peppercorns, 5 cloves, 1 tablespoon of whole cumin seeds, 2 star anise, 4 green cardamoms, 1 teaspoon of fennel seeds, 2 brown cardamoms, 1 cinnamon stick, 2 bay leaves, and a pinch of mace and nutmeg. Cook on low heat for 1 minute.

Step 6: Add Tomatoes and Powdered Spices

Add 1 large chopped tomato and cook until it's fully mixed and softened. Then add 1/2 tablespoon of red chili powder, 1/2 tablespoon of salt, and a little bit of turmeric powder (use less if you plan to add yellow food coloring later).

Step 7: Cook Keema

Add the 1 kg ground mutton to the pan. Cook on high heat until the keema changes color. Reduce heat to low, add 1/2 cup of yogurt (ensure it's not sour), and mix well. Increase the heat to high again, then add 250 ml of hot water. Cover the pan and cook on medium heat for 20 minutes, checking occasionally.

Step 8: Prepare Green Onions and Final Keema Spices

Separate the green and white parts of 4 green onions and chop both finely. Add the white part of the chopped green onions, 1 teaspoon of chili flakes, 1 tablespoon of coriander powder, 1/2 tablespoon of cumin powder, 1/2 teaspoon of black pepper powder, 1 teaspoon of garam masala powder, chopped green chilies, and chopped cilantro to the cooked keema. Mix well. The keema is now ready.

Step 9: Boil Rice for Layering

In a large pot, bring water to a boil. Add 2 tablespoons of salt, 2 green cardamoms, 5 cloves, 1 brown cardamom, 1 cinnamon stick, 1 piece of lemon peel, 1 teaspoon of whole cumin seeds, a little bit of fennel seeds, a little bit of vinegar, and 1 teaspoon of oil. Cover and let the water boil. Once boiling, add the soaked Basmati rice. Boil the rice on high heat for 2 minutes until it is 80% cooked. Strain the rice and let it sit in the strainer for 10 minutes to drain excess water. Gently mix the rice.

Step 10: Layer the Biryani (First Layer)

Remove half of the cooked keema from the pan. In the pan, spread the remaining keema as the base layer. Add a portion of the chopped tomatoes, cilantro, mint, finely chopped ginger, chopped green chilies, lemon slices, dry plums, and finely chopped green onions over the keema.

Step 11: Layer the Biryani (Second Layer)

Add a layer of boiled rice on top of the garnishes. Then add a layer of the reserved cooked keema. On top of the keema, add another portion of chopped cilantro and mint, green chilies, chopped tomatoes, finely chopped ginger and green onions, lemon slices, a little bit of salt, and a little bit of black pepper.

Step 12: Layer the Biryani (Third Layer)

Add the remaining boiled rice. On top of this, add the remaining chopped tomatoes, cilantro and mint, dry plums, and the last portion of cooked keema. Remove the boiled lemon peel from the rice.

Step 13: Add Colouring and Final Touches

Drizzle orange food coloring and red food coloring over the rice. Sprinkle the reserved fried onions and mint leaves on top. Drizzle with 1 teaspoon of melted desi ghee.

Step 14: Steam and Rest the Biryani

Place the pan on high heat for a short time to build steam, then reduce the heat to low. Cover the pan with a lid wrapped in a cloth and cook on low heat for 15 minutes. After 15 minutes, turn off the heat. Gently mix the biryani using a plate, lifting from the bottom to distribute the layers without breaking the rice grains. Leave the biryani uncovered for 10 minutes, then cover it and let it rest for another 10 minutes before serving.

Step 15: Serve

Transfer the delicious Keema Biryani to a serving dish and enjoy!

• For a vegetarian option, use grated cabbage instead of keema.

• Ensure the yogurt is not too sour, as it can affect the taste.

• Do not use too many lemons, as it can make the biryani bitter.

• Adding vinegar and oil to the boiling water helps the rice cook perfectly.

• Adding melted ghee at the end enhances the flavor and texture of the rice.

• When mixing the biryani, use a plate to gently lift and combine the layers to prevent breaking the rice grains.

• Allow the biryani to rest for 10 minutes uncovered and then another 10 minutes covered after cooking for best results.

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

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