Keema Biryani

Lamb Keema Biryani combines two classic Indian dishes: Lamb Keema, which is lamb mince cooked with spices and chilli, and Biryani, which is a well loved Indian dish made with spices, rice, and meat. By using lamb mince in the biryani, it makes this dish very easy and quick – perfect for a midweek meal.

Ingredients:

• 500 gm rice
• 1 cup almonds
• 5-6 raisins
• 1 cup yogurt
• 2 Tbsp desi ghee
• 1 cup sliced onions
• 1 Tbsp garlic paste
• 1/2 tsp ginger paste
• 2 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 kg lamb keema
• 1 glass milk
• 50 gm butter
• 1 Tbsp rose water
• 5-6 mint leaves
• 1 piece finely sliced ginger

For the Garam Masala:

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 3-4 pods green cardamom
• Black cardamom
• 3-4 cinnamon sticks
• 2 tsp mace
• 1 tsp black peppercorns
• 5-6 cloves
• Water
• Salt

Method:

• Wash and soak rice in water for some time.
• Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.
• Blanch almonds in water, peel and cut them into small pieces. Chop raisins finely. Heat desi ghee in a pan and add sliced onions. Cook on low heat.
• Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook for two minutes.
• Add lamb keema and saute. Add salt andgaram masala. Cook for sometime.
• Add a cup of water and allow it to simmer. Transfer the keema to another pan. Add milk, butter, almonds and raisins.
• Boil the rice. Add rose water and salt and stir.
• Put half of the rice into the jhol. Add some mint leaves and ginger.
• Put rest of the jhol on top and then the rice.
• Cover it and allow it to cook. Serve the keema biryani hot.