Kheema Biryani |Ground Goat Biryani

Ingredients

For Kheema Masala :

• Goat or Lamb Kheema (ground meat) : 1.1 lb /500 grms

• Fried Onion : 1 cup

• Ginger : 1 piece (finely chopped)

• Garlic : 4 cloves (finely chopped)

• Fresh Fenugreek Leaves : 1 cup

• Red Chilli Powder : 1 tbsp

• Turmeric Powder : ½ tsp

• Yogurt : 1 cup

• Green Chillies : 4-5 slit lengthwise

• Ginger Pieces : 1" piece (cut into thin strips)

• Fresh Mint Leaves : 1 cup

• Corainder Leaves : ½ cup

• Garam Masala Powder : 2 ½ tsp

• Ghee or Oil : 3 tbsp

• Salt to taste

• For Rice :

• Basmati Rice : 2½ cup

• Cloves : 5-6

• Cinnamon Stick : 1 inch

• Star anise : 1

• Black Cardamoms : 2

• Green Cardamoms : 4-5

• Bay Leaves : 2

• Black Pepper Corn : 5-6

• Caraway Seeds /Shah Jeera /Kala Jeera : ½ tsp

• Ghee or Olive Oil or ½ oil and ½ ghee : 1 tbsp

• Lime Juice : 1 tsp

• Salt to taste

Method: Soak the rice for 20 mins and drain keep it aside. In a thick bottom vessel, heat required water; add all whole garam masala ingredienst listed above "For Rice". Add the oil and salt to taste and mix well. Add drained rice and ½ tsp lemon juice and cook at high; heat till the water starts boil and cover the lid. Now reduce the heat to low and cook till for 5-8 mins When ¾th rice is cooked, remove from the fire and keep it aside. Heat oil in the frying pan and add finely chopped ginger - garlic and sauté till fragrant. Place a mutton mince/kheema in a blow and add ¼ to ½ cup of water and mix well. Now add the mutton mince/kheema to the frying pan. Add turmeric powder, red chilli powder, and salt to taste and mix well. Add the fenugreek leaves and half the fried onion, 1 tsp of garam masala, yogurt, 1 tsp of ghee, slit green chillies, ginger strips, and mint leaves. Combine everything together well and bring it to boil. Strain the ¾ cooked rice with perforated spoon and arrange half of it in a layer over kheema mixture. Sprinkle ½ of garam masala, ½ of fried onion, few chopped mint leaves. & few chopped coriander leaves. Layer the remaining rice over it and repeat the process; sprinkle remaining garam masala, remaining fried onion, rest of the mint leaves and rest of the coriander leaves. Drizzle 1 tbsp of ghee all around. Cover and cook on dum for 6-8 mins on direct flame. Once done, remove from fire and let it rest unopened on cooking vessel/pot for another 5-10 mins. Serve hot with Raita, Pickle or Boiled egg and Pappadam on the side and enjoy!

Happy Cooking!

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