Keema Biryani

Mutton keema  Biryani
Ingredients

• Mutton Keema 500 kg
• Basmati rice 1 1/2 cup
• Bay leaf 3
• Star anise 3
• Cinnamon sticks 2
• Cloves 4
• Cardamom 6
• Shahi jeera 1 tsp
• Lichen (kalpasi) 1tsp
• Pepper corn 6
• Mace 2
• Golden fried onions 150 gm
• Red chilly powder 2 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Ginger garlic paste 1 tbsp
• Salt to taste
• Turmeric 1/2 tsp
• Yogurt 1 cup
• Coriander chopped 1 bunch
• Mint chopped 1 bunch
• 1/2 cup mathi
• 1/2 cup soya bhaji.
• Green chilly 5
• Oil ½ cup
• Lime juice 2tsp

Method
First make a powder of all the spices,

Take a bowl add  Mutton keema  and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and keep  it aside for  1 hour over.
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %,
Take a vessel and put oil ginger garlic paste add keema add layer of  Mutton keema marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water Boiled eggs cut into half and serve on top.and put the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.   serve on  hot .