How To Make Keema Biryani Recipe
How To Make Keema Biryani Recipe.The Maharashtrian hospitality is famous. The cuisine has diffused variety and sturdy flavours and varies from region to area. In historical times inside the more affluent houses, feasts regularly began at mid-day and ended while the solar set! The presentation of food became eye-catching with a practice to sing sacred verses to commit the meal to God.
Maharashtrian delicacies covers a extensive variety from being extraordinarily slight to very highly spiced dishes. Wheat, rice, jowar, vegetables, lentils and fruit shape crucial additives of Maharashtrian food regimen.How To Make Keema Biryani Recipe
Everybody is aware of approximately the unbeatable taste of the Mumbai’s chaats! But there is so much more to discover and enjoy in the different areas of Maharashtra.
How To Make Keema Biryani Recipe
Prep Time : 21-25 minutes
Cook time : 26-half-hour
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Keema Biryani Recipe
Mutton Mince 2 hundred grams
Basmati rice soaked 1 half cups
Oil 2 tablespoons
Cinnamon 1 inch stick
Black cardamom 1
Green cardamoms 2
Cloves 5-6
Black peppercorns eight-10
Cumin seeds 1 teaspoon
Onion chopped 1 massive
Salt to taste
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Tomatoes chopped 2 huge
Red chilli powder 1 teaspoon
Green chillies chopped three
Fresh coriander leaves chopped 2 tablespoons
Mint leaves 15-20
Garam masala powder 1 teaspoon
Fried onions 1 cup
Saffron (kesar) dissolved in ¼ cup milk a few
Extra virgin olive oil 2 tablespoons
Method
Step 1
Heat oil in a deep non stick pan. Boil plenty of water in some other deep non stick pan.
Step 2
Add cinnamon, black cardamom, inexperienced cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan and saute till fragrant. Add onion and saute for 2-three mins. Add mince and blend nicely and continue to saute till well browned.
Step three
Add garlic paste, ginger paste to the mince and mince. Add tomatoes, crimson chilli powder and salt and mix. Add inexperienced chillies, a few coriander leaves and some mint leaves and blend.
Step four
When the rice is carried out stress it. Add some garam masala powder to keemaand blend. Add salt and blend. Add ¼ cup fried onion and mix.
Step five
Put 1/2 the keema mix in a rice cooker. Spread 1/2 rice over keema and spread some fried onion, a few mint leaves, some coriander leaves, somegaram masala powder, half the saffron milk, 1 tbsp greater virgin olive oil, final keema, final rice, final fried onions, ultimate mint leaves, closing coriander leaves, last garam masala powder, closing saffron milk, closing greater virgin olive oil. Cover the cooker and prepare dinner until done. Serve warm with a raita of your desire.
Nutrition Info
Calories : 2038 Kcal
Carbohydrates : 57.2 gm
Protein : 208 gm
Fat : 108.Four gm
Other : Vitamin B1
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