KEEMA & MASOOR BIRYANI

KEEMA & MASOOR BIRYANI
Jump To Recipe & Video
0 Add to Favorites
0 Add to Favorites

KEEMA & MASOOR BIRYANI

Ingredients

1: rice 750g (boiled in water with 2tbs salt & drained)

2: masoor daal 1 cup (soaked over night & boiled with 1tbs salt)

3: mince mutton 1kg

4: onions 2 large (finely chopped)

5: tomatoes 4 medium (chopped)

6: ginger & garlic paste 1&1/2tbs (my home made GINGER & GARLIC video link)

7: bullet green chillies 8 (chopped)

8: fried onions 1 cup ( my home made FRIED ONION video link)

9: red chilli powder 1ts

10:turmeric 1/2ts

11:salt 1&1/2ts

12:crushed red chilli 1/2 tsp

13:cinnamon stick 2 pieces

14:black pepper corn 1/2 tsp

15:cumin seeds 2 tbs

16: kewra water 2 tbs

17:food colour yellow 1/4 tsp

18:cloves 8

19:black cardamom 3

20:green cardamom 7

21:garam masala powder 2 tsp ( my home made GARAM MASALA video link)

22:mint 1 bunch (chopped)

23:coriander 1 bunch (chopped)

24:oil 1 cup

25:ghee 3 tbs (melted)

 

 

Instructions

  1. KEEMA & MASOOR BIRYANI

     

     

    1: boil rice with salt and keep aside.

    2: soak the daal in water over night, then wash and boil with salt for 20 minutes, drain the water and keep aside.

    3: heat oil in a pan add cloves, black pepper corn, black cardamom, cumin seeds 1tbs, cinnamon stick, green cardamom, onions, ginger & garlic paste, fry till gets a light golden colour on high flame.

    4: then add tomatoes, mince, red chilli powder, salt, turmeric, water 1/4 cup mix well wait for a boil on high flame, then lower the flame to medium and cook till the oil comes on the surface.

    5: then add the green chilli half, garam masala 1 tsp, mint half, coriander half mix well cook further for 2 minutes on high flame and keep aside.

    6: in a pan heat 3tbs oil, cumin seeds 1tbs, green chilli and sauté on high flame.

    7: then add the boiled daal, crushed red chilli, garam masala powder 1 tsp, mint, coriander mix on high flame for a few minutes and keep aside.

    8: in a large pot layer half of the boiled rice top it with, daal, mince, remaining rice, kewra water mixed with food colour, fried onions, melted ghee and a few mint leaves, cove cover the lid with a tea towel and simmer for 10 minutes.

    9: serve hot. 

     

    My complete video playlist of RICE

     

    By Faiza Zarif

    Cook With Faiza

     

     

Leave a Comment

Your email address will not be published. Required fields are marked *