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Keema Biryani

A community recipe by vishal

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 6

500 grams rice
2 teaspoons cumin seeds
2 teaspoons ground coriander
4 cardamom pods
4 cinnamon sticks
2 teaspoons mace
black peppercorns
6 cloves
1 black cardamom
250 millilitres almonds
raisins
250 millilitres yoghurt
2 tablespoons ghee (clarified butter)
250 millilitres onions (sliced)
1 tablespoon garlic paste
½ teaspoon ginger paste
2 teaspoons ground coriander
1 teaspoon red chilli powder
½ kilogram lamb
250 millilitres milk
50 grams butter
1 tablespoon rosewater
6 leaves fresh mint
2½ centimetres piece of fresh ginger (finely sliced)
1 pinch of salt
water

Method

Keema Biryani is a community recipe submitted by vishal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Take 500 gram rice, wash it properly and soak it in some water.

Dry roast a handful of cumin seeds and an equal amount of coriander powder, 3-4 pods of green cardamom, 3-4 sticks of cinnamon, 2 tsp mace, a few black peppercorns, 5-6 cloves and 1 black cardamom. Cool it and grind it into a nice fine powder.

Blanch 1 cup almonds in water. As the skin starts puffing up take them out and peel them. Cut them into small pieces. Take 5-6 raisins and finely chop them.

Heat 1 tbsp desi ghee in a pan, add 1 cup sliced onion. Cook on low heat.

Take 1 cup of yoghurt, 1 tbsp garlic paste, Â½ the amount ginger paste, 2 tsp coriander seed powder and 1 tsp red chilli powder. Whisk nicely to remove all the lumps. Now add it to the onions. Cook for 2 minutes.

Add Â½ kilo lamb keema, sautÃ©. Add salt and 3 heaped tsp of garam masala made above. Roast the mixture for sometime.

Add 1 cup of water and allow it to simmer for sometime. Transfer the keema to another pan.

Add 1 glass of milk, 50 grams of butter and the chopped almonds and raisins.

Boil the rice. Add 1 tbsp rose water and some salt. Stir.

Take Â½ of the keema jhol just made, put Â½ the rice into the jhol. Add some mint leaves and finely sliced ginger. Put the rest of the jhol on top and then finely mix with rice. Cover it and allow it to cook