Friday, 29 April 2016

Minced Beef Biriyani (Keema Biriyani)

Pakistani style rice and ground beef dish, basically the keema biriyani. Its easy to make and a good meal. It doesn't have to be ground beef,In Indian cuisine it is more likely to be lamb/mutton. Here is recipe for you all to try. 

  • Basmati Rice 2 cups
  • Minced Beef 400 to 500 sms
  • Onion 1 large, sliced thinly
  • Ginger Paste 1 tsp
  • Garlic Paste 1 tsp
  • Green Chilli 3 nos, slited
  • Tomato 1 sliced thinly
  • Cardamom 4 nos
  • Cinnamon Stick 1 medium piece
  • Cloves 6 nos
  • Star Anees 1 
  • Red Chilli Powder 1 tsp
  • Kashmiri Chilli Powder 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Biriyani Masala 2 tsp
  • Curd / Yogurt 3 tbsp
  • Water 4 cups
  • Milk 1/2 cup
  • Saffron few strands
  • Milk 1/4 cup
  • Lime Juice 2 tbsp
  • Coriander Leaves few chopped
  • Salt
  • Ghee 
  • Oil

Rinse minced beef with water drain water well and keep it aside. Soak saffron strands into the milk and keep it aside. 

Rinse rice with water and drain and keep it aside. Heat a sauce pan with little ghee and put 2 cardamom and 2 cloves. Now add drained rice and salt, stir well till it became crispy. Then add 4 cups of water and 1/2 tbsp of lemon juice and cook until half done. 

Heat ghee or oil in a kadai or deep pan, add 4 cloves, cinnamon stick, 2 cardamoms and star anees. Now add sliced onion and fry until it is translucent. Now add ginger garlic paste and fry for 7 to 8 minutes over medium heat. Now add minced beef and fry nicely. Fry for 5 to 6 minutes. Once the beef is fried add sliced tomato, salt and green chilli and mix well. Now add curd and combine well. Add red chilli powder, kashmiri chilli powder, turmeric powder and biriyani masala, fry until the raw smell of masala goes. Turn off the flame and keep it aside.

Take a sauce pan with a lid and place a portion of half cooked rice at the bottom of the pot. Cover with a portion of the prepared keema masala and sprinkle half of the saffron milk , chopped coriander leafs and half the quantity of lemon juice. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron. 

Top with the remaining rice , pour some water over the layered biriyani. Seal the top with aluminium foil and bake in an oven at low temperature or keep it in the low flame on normal fire for 20 to 25 minutes. 

NB: You can use minced mutton also for this recipe, then it will be minced mutton biriyani.  Instead of of putting for dum you can bake this in the oven too. Enjoy cooking.. 

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