HYDERABADI KHEEMA BIRYANI | Vahchef - VahRehVah

Hyderabadi Kheema biryani is a fantastic dish made with mince meat and Basmati rice and some spices.

http://www.vahrehvah.com/hyderabadi-kheema-biryani-2

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 Teaspoons
Coriander powder 1/2 Teaspoons
Cumin powder 1/2 Teaspoons
Mince meat 500 Grams
Green peas 1/2 Cup
Tomato puree 2 Tablespoons
Cardamom 4 Numbers
Bay leaf 1 Numbers
Shahi jeera 1/2 Teaspoons
Star anise 2 Numbers
Cinnamon(1 inch piece) 2 Numbers
Black pepper 1/2 Teaspoons
licchin 1/2 Teaspoons
Basmati Rice 11/2 Cup
Water 3 Cup

Directions:
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 3-4 minutes in a slow flame. After 4 minutes switch off the flame and rest it for another 5 minutes.
5. Serve this with Raita.






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