Mutton Keema Biryani

My family loves Biryani, specially when I make  fresh at home. My friends too expect Briyani when we invite them for Lunch or Dinner. Now you might know how often Biryani is made in my kitchen. Today I will be making Mutton Keema Biryani which is similar to Chicken Keema Biryani which I made couple years ago. Its just that Mutton take little longer time to cook than Chicken. But the process is same.

This recipe goes to Week 3 Day 2 of BM 125 under the theme " Biryani and Pulao Recipes".


Mutton Keema 1 lb 
Sliced onion 1/4 cup
Slit green chili 2
Tomato 1 Chopped
Cilantro chopped 1/4 cup
Mint chopped 1/4 cup
Biryani Masala 3 spoons
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Oil 4 tbsp
Salt to taste

Ingredients for Rice:

Basmati Rice 2 cups
Bay leaf 1
Cloves 3
Cardamom 2
Shahi Jeera 1 tsp
Cinnamon stick 1
Star Anise 1
Salt to taste
Oil 2 spoons

Ingredients for Garnishing:

Fried onions 1/2 cup
Chopped mint and cilantro 1/4 cup
Saffron soaked in warm milk 3 tbsp

Preparation for Keema Curry:

Wash keema thoroughly and set aside in a strainer so that excess water drains.
In a presser cooker heat oil and add sliced onions.
Fry the onion slices till they turn brown.
Remove 3/4th of the onions and set them aside.
Now add chopped tomato and slit green chilies to the onions in cooker.
Cook till tomatoes turn soft.
Add Keema along with salt to taste, chili powder and turmeric powder.
Mix well and cook for 4-5 minutes.
Now add biryani masala, chopped mint and cilantro.
Add 1/4 cup water and cover to cook for 3 whistles.
Let the presser release naturally before removing the lid.
If you see any excess water, cook keema curry till all the water evaporated.

Preparing Rice:

Wash and soak rice for 30 minutes.
Add 6 cups water along with all the spices mentioned under ingredients to prepare rice.
Also add salt to taste and 2 tbsp oil.
Cook till the rice is 80 percent done.
Drain all the water from rice and lets prepare to layer it with keema curry.

Layering to cook on Dum:

In a oven safe pan spread little ghee or butter all over.
Add 1/2 of the cooked rice and top it with keema curry all over.
Now add final later of rice on top and sprinkle some chopped mint and cilantro.
Add soaked saffron milk on top along with some fried onions.
Cover with lid or aluminum foil and bake for 45 minutes on 350 Degrees F.
Serve hot with raita and spicy gravy.


Radha said...

Looks delicious! This looks restaurant style.

Harini R said...

with so many flavorful spices I am sure this biryani is sort after by friends and family.

Suma Gandlur said...

I am sure the biryani ends up being flavorful even by substituting paneer.