KEEMA BIRYANI Ingredients 500 gm basmati rice 1 cup almonds 5-6 raisins 1 cup yogurt 2 Tbsp desi ghee 1 cup sliced onions 1 Tbsp garlic paste 1/2 tsp ginger paste 2 tsp coriander powder 1 tsp red chili powder 1/2 kg lamb keema 1 glass milk 50 gm butter 1 Tbsp rose water 5-6 mint leaves 1 piece finely sliced ginger Preparation of Garam Masala: 2 tsp cumin seeds 2 tsp coriander seeds 3-4 pods green cardamom Black cardamom 3-4 cinnamon stick Method of preparation Wash and soak rice in water for some time. Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder. Blanch almonds in water, peel and cut into small pieces. Chop raisins finely. Heat desi ghee in a pan and add sliced onions. Cook on low heat. Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chili powder and add it to the onions. Cook for two minutes. Add mutton keema and sauté. Add salt and garam masala. Cook for some time. Add a cup of water and allow it to simmer. Transfer the keema to another pan. Add milk, butter, almonds and raisins. Boil the rice. Add rose water and salt and stir. Put half of the rice into the gravy. Add some mint leaves and ginger. Put rest of the gravy on top and then the rice. Cover it and allow it to cook. Serve the keema biryani hot. COPY RIGHTS RESERVED BY @CHEF BB If you love food and beverage See more at: facebook/bbctp6 @CHEF BB and chefbb.in and chefbb.blogspot.in and https://twitter/bbctp and https://facebook/groups/433268806786148 and youtube/watch?v=5js7amDOTQk youtube/watch?v=s2R8zllHMNM
Posted on: Fri, 20 Sep 2013 01:52:31 +0000
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