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Kheema (Minced Meat) Biryani

Prep Time 60 mins
Cook Time 150 mins
Total Time 3 hrs 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Description
Delicious minced meat biryani with potatoes, no marinating time needed!
Ingredients:
  • 600 g [[For the kheema]] kheema (minced lamb)
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 6 peppercorns
  • 1 small cinnamon piece (1 inch)
  • 2 cloves
  • 2 1/2 cups [[For the rice]] long-grain basmati white rice
  • 4 medium bay leaves
  • 3 green cardamoms
  • 2 1/2 tsp salt
  • 1 tsp oil
  • 3 medium [[The rest]] potatoes (peeled and chopped 2cm by 3cm pieces)
  • 4 1/2 serving spoons oil
  • 2 medium onions (sliced)
  • 2 medium cinnamon pieces (2 inch size)
  • 6 peppercorns
  • 5 green cardamoms
  • 3 cloves
  • 2 tsp crushed ginger
  • 2 tsp crushed garlic
  • 1 1/2 tsp heaped crushed green chilli
  • 1/4 tsp red chilli powder
  • 1 tsp level red chilli flakes
  • 1/2 tsp turmeric powder
  • 4 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp heaped desi ghee (can heap when slightly solid)
  • 1/2 tsp salt
  • 3 medium tomatoes (diced)
  • 1/2 cup garden peas
  • 1/3 cup sweetcorn
  • 3/4 cup plain natural yoghurt
  • 4 whole green chillies
  • 1 handful fresh coriander (roughly chopped)
  • 1/2 handful fresh mint (roughly chopped)
  • 1 cup water
Instructions
  1. 1
    Wash rice.
  2. 2
    Cook kheema with salt, turmeric, cumin seeds, peppercorns, cinnamon and cloves for 10 mins until water evaporates.
  3. 3
    Boil rice in water with bay leaves, cardamoms, salt and oil until half-cooked (5-10 mins after boiling). Sieve rice and loosely rinse with warm water.
  4. 4
    Fry chopped potatoes in oil on medium-low heat until golden edges form and the potatoes look fuzzy (this can be done in an air-fryer too). Remove potatoes.
  5. 5
    In same wok, sauté onions with whole spices until golden. Reserve 2 serving spoons of onions and oil.
  6. 6
    Add ginger, garlic, green chilli, ground spices, ghee, salt and tomatoes. Cook until soft.
  7. 7
    Add kheema, peas, sweetcorn and yoghurt. Sauté until oil comes to top.
  8. 8
    Layer in a large pot: rice, kheema, potatoes, green chillies, fried onions, coriander, mint. Repeat layers.
  9. 9
    Seal pot with foil and lid. Heat on medium-high until steam escapes, then cook on low for 30 mins or in oven at 180 C for 30-45 mins..
Note
Serve with chutney, cucumber raita and poppadoms.
Keywords: kheema, biryani, minced meat, rice
Read it online: https://muslimhandbook.com/recipe/kheema-minced-meat-biryani/