Mutton Kheema Biryani / Lamb Minced Meat Biryani

It was a quiet Saturday morning as I was standing by the window contemplating what to cook for that afternoon lunch... Well, what are weekends without a lipsmacking biryani! This biyani was made on one such lazy relaxed weekend, where everybody was waiting expectantly for a special dish and I did not disappoint them! This biryani was delicious and stayed true to the reputation of biryani!!

MUTTON KHEEMA BIRYANI
Preparation time 20 mins | Cooking time 30 mins | Serves 4-5

Ingredients

• Mutton kheema / Lamb minced meat - 350 gms
• Basmati Rice - 2 cups
• Water - 3.5 cups
• Onion - 4 medium
• Tomato - 4 medium
• Green chillies - 2, slit ot chopped
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Fresh peas - 1/4 cup (optional)
• Mint leaves - small handful
• Coconut milk - 1/2 cup
• Lemon juice - 2 tsp
• Coriander leaves - few chopped
• Salt - to taste

To Temper

• Oil - 3 tbsp
• Cinnamon - 1 inch stick
• Clove - 3
• Cardamom - 2
• Bay leaf -1
• Fennel seeds - 1/2 tsp
• Star anise - 1

Here are some other mutton recipes

• Mutton Biryani
• Mutton Pepper Fry
• Eeral Varuval | Mutton Liver Roast
• Urundai Kari Kuzhambu / Meat Balls Curry
• Mutton Cutlets / Lamb Patties
• Minced Meat Masala / Kheema Masala
• Lamb Brain Masala / Aatu Moola Masala
• Lamb Rib Soup / Aatu Margandam Soup
• Lamb Leg Soup / Aatu Kaal Soup
• Lamb Spleen Soup / Suvarotti Soup

Method
1. Wash the basmati rice and soak for 20 mins. Slice the onions and puree the tomatoes and set aside. Wash the meat and set aside.

2. In a pressure cooker/pressure pan, heat oil. Once the oil heats up, add the cinnamon, clove, cardamom, fennel seeds, star anise and bay leaf.
3. Once a nice aroma emanates from the whole spices, add the sliced onions and green chilles.

4. Saute the onions till they turn translucent. Add the ginger garlic paste and saute till the raw smell leaves.
5. Add the tomato paste and mix well. Let this cook for a couple of minutes.

6. Once the tomato is cooked add the masalas, turmeric powder, cumin powder, coriander powder, garam masala powder and mix well. (You can add store bought biryani masala too)
7. Mix well and allow to cook for a couple of minutes.

8. Add the peas and mint leaves. Mix in.
9. Add the minced meat and mix with the masalas. Allow to cook for a couple of minutes.
10. Add the coconut milk and lemon juice and mix well. Add required salt.

11. Add 1 cup of water and some chopped coriander leaves and pressure cook for 4-5 whistles, simmer after 1st whistle.
12. Once the pressure releases, open the cooker, add the drained basmati rice. Add 2.5 cups of water, salt for the rice and some chopped coriander leaves.

13. Pressure cook for 2 whistles.
14. After the pressure releases, open the cook and fluff with a fork or back of spoon.

Serve hot with raita and brinjal curry.

Notes
1. The water added depends on the type of basmati rice you use. Follow the measure you normally use.
2. This is only mildly spice, increase spice level as per your preference.


Until next time,

Share this post if you found it useful!

Tweet