First of all apologies for the picture, as I feel this has not come up to my usual standard! Today morning I was on cleaning spree and spent 1 hour inside store room arranging things. This drained out most of my energy today and had nothing left for food styling!
Of late I have been developing an intense love for kheema; I add it in my pasta, I make meatballs and today, of all things, I wanted to make Kheema biryani! When I told my husband about today’s lunch plan, he looked and sounded skeptical. Well, I was quite confident that I could find a few fool proof recipes online and could make a decent one, however, to my back luck, I did not find any worthy ones (one of those very rare cases when internet cheated me). Since I was not the one to turn back, I went ahead with a simple recipe for mutton biryani and in that substituted kheem for mutton pieces and changed the masala and spices to our taste preference.
Mutton Kheema Biryani
I have tried prawns, egg and chicken biryani before and if you ask, none of these came as good as the one I am posting down below. No elaborate preparation, no fancy ingredients; all you need is kheema and rest everything you will find easily in your kitchen cabinet. It is quite easy too and takes just about 30 min to prepare and another 5-10 minutes for assembling. This is hence a must try for all those who are always on the lookout for easy yet quality ways to reduce your time inside kitchen!
I served this with tomato onion raita.
1. Heat ghee in a pan and add spice powder. Stir fry for 30 seconds and add rice. Stir fry rice in high flame for about 2-3 minutes. Add about double the quantity of water, salt to taste and lime juice; cook until done. Remove from heat and separate with fork; set aside. (you can cook rice in pressure cooker too, if you wish)
For the keema masala
2. In the meanwhile, in a blender put together onion, garlic and green chili and with no or less water make a thick paste. Keep aside.
3. Ground cashew nuts in mortar with some water in to a thick paste and keep aside.
4. Heat 1 tsp oil in a pan; stir fry the onion paste until a nice flavor comes out.
5. To this add turmeric, coriander and chili power; sauté for a minute or so.
6. Add chopped tomatoes and cook until mushy. To this add ground cashew nut paste, mix well to combine.
7. Now put the kheema and using the ladle keep mashing it to not let the mince stick together. Add about less than a quarter cup of water, salt, at this stage and let the kheema cook through. (I cooked it until it was almost dry and roasted, but if you want a lighter consistency you can stop there)
8. Add yogurt and coriander leaves; mix well but do not boil. Switch off and remove from stove.
9. Grease the bottom of the pressure cooker with ghee or oil.
10.Divide the kheema and rice into 2 equal portions for layering. Now, start with a layer of Kheema at the bottom of the pressure cooker, followed by a layer of rice, a sprinkle of chopped coriander, followed by another layer of kheema and rice. Top it with coriander leaves, and biryani masala.
11.Close and in very low heat, cook for 5-10 minutes. Open only when ready to serve and using a ladle combine well before serving.
12.Serve warm with cold raita and tangy lime pickle. Bon appetite!
I do not like biting into whole spices and hence I use the powdered form. You can substitute this with whole dried spices.
You can replace turmeric, coriander and chili powder with about 2 tsp of curry powder too.