Keema Briyani | कीमा बिरयानी | Cricket World Cup 2019 | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Chris Gayle loves Indian food and one of his all-time favourites is Keema Biryani. With #WI's match against India, this recipe perfectly fits in! #WorldCricEAT #INDvWI #CWC19 #TeamBiryani

KEEMA BIRYANI

Ingredients

300 grams mutton mince
3 cups cooked basmati rice
1½ tbsps + 3 tsps ghee
2 tsps caraway seeds (shahi jeera)
2 black cardamoms
2-3 cloves
2-3 green cardamoms
7-8 black peppercorns
1 inch cinnamon stick
1 bay leaf
2 medium onions, finely chopped
½ tbsp ginger paste
1 tbsp garlic paste
2 medium tomatoes, chopped
Salt to taste
1 tbsp red chilli powder
2-3 green chillies, chopped
½ tsp turmeric powder
½ cup yogurt
½ cup fried onions + for sprinkling+ for garnish
3 tbsps freshly chopped coriander leaves
2 tbsp freshly chopped mint leaves
2 tsps garam masala powder + for sprinkling
½ tsp green cardamom powder
3 tsps rose water
3 tsps screwpine (kewra) essence
A large pinch of saffron, soaked in milk
A few mint leaves + for garnish
Raita for serving

Method

1. Heat 1½ tbsps ghee in a deep pan, add shahi jeera, black cardamoms, cloves and green cardamoms. Add black peppercorns, cinnamon stick and bay leaf. Sauté till fragrant.
2. Add onions and mix well. Cook till golden brown. Add ginger paste, garlic paste and mix well.
3. Add mutton mince and sauté on high heat for 3-4 minutes. Add tomatoes and mix well, cook for 2-3 minutes.
4. Add salt, red chilli powder, green chillies and turmeric powder. Sauté for 2-3 minutes.
5. Add yogurt, mix till well combined. Add fried onions and chopped coriander. Add chopped mint and mix well.
6. Add garam masala powder and 3 tbsp water, mix well. Add green cardamom powder, mix.
7. Spread cooked rice on top and drizzle rose water, kewra water and drizzle saffron milk. Add remaining ghee and sprinkle fried onions and add a few mint leaves on top.
8. Sprinkle garam masala powder and cover and seal with dough. Place a tawa below the pan and cook on dum for 15-20 minutes.
9. Transfer into a serving plate, garnish with fried onions and mint leaves. Serve hot raita.

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