Hyderabadi Kheema biryani is a fantastic dish made with mince meat and Basmati rice and some spices.
Ingredients
Method
1.Heat oil in a pressure cooker and add chopped onions, salt cook this till it is golden in color. Once the onions are cooked add ginger garlic paste, chopped green chilli, when the ginger garlic paste raw flavor is gone.
2.Now add chopped mint & coriander leaves, chilli powder, coriander powder, cumin powder, saute it for a minute then add mince meat, mix it well and put the lid on and let it cook till it is soft.
3.Now add green peas, tomato puree and adjust the seasoning by adding salt cook this along with green peas. Add whole garam masala in the muslin cloth and tie it.
4.Heat ghee in a pan and put the garam masala sachet in it and add onions, salt saute it till they are brown in color. Now add mint, coriander, green chilli, hot water (around 1 ½ cup rice add 3 cups of water) and add salt, let it boil for 2 minutes then add soaked rice let it cook, while this is boiling add some lime juice.
4. Now put the lid on and let it cook for 5 minutes. Now add the kheema on top and spread it nicely, put the lid on and let it cook for 2 minutes in a slow flame. After 2 minutes switch off the flame and rest it for another 5 minutes.
5. Serve this with Raita.
Ingredients
- Oil 2 Tablespoons
- Ghee 2 Tablespoons
- Onions 1 Numbers
- Salt to taste
- Ginger garlic paste 1/2 Teaspoons
- Green chilli chopped 3 Numbers
- Mint leaves 1/2 Bunch
- Coriander leaves 1/2 Bunch
- Chilli powder 1
- Coriander powder 1/2
- Cumin powder 1/2
- Mince meat 500 Grams
- Green peas 1/2 Cup
- Tomato puree 2
- Cardamom 4
- Bay leaf 1
- Shahi jeera 1/2 Teaspoons
- Star anise 2 Numbers
- Cinnamon(1 inch piece) 2
- Black pepper 1/2
- licchin 1/2
- Basmati Rice 11/2 Cup
- Water 3 Cup
Method
1.Heat oil in a pressure cooker and add chopped onions, salt cook this till it is golden in color. Once the onions are cooked add ginger garlic paste, chopped green chilli, when the ginger garlic paste raw flavor is gone.
2.Now add chopped mint & coriander leaves, chilli powder, coriander powder, cumin powder, saute it for a minute then add mince meat, mix it well and put the lid on and let it cook till it is soft.
3.Now add green peas, tomato puree and adjust the seasoning by adding salt cook this along with green peas. Add whole garam masala in the muslin cloth and tie it.
4.Heat ghee in a pan and put the garam masala sachet in it and add onions, salt saute it till they are brown in color. Now add mint, coriander, green chilli, hot water (around 1 ½ cup rice add 3 cups of water) and add salt, let it boil for 2 minutes then add soaked rice let it cook, while this is boiling add some lime juice.
4. Now put the lid on and let it cook for 5 minutes. Now add the kheema on top and spread it nicely, put the lid on and let it cook for 2 minutes in a slow flame. After 2 minutes switch off the flame and rest it for another 5 minutes.
5. Serve this with Raita.
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