Keema masoor biryani
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Keema masoor biryani

Keema Masoor Biryani (minced mutton – whole red lentil biryani)
Biryani is a dish prepared usually with basmati rice with spices and chicken, mutton, fishes or vegetables. The word "biryani" is derived from Persian word “BERYAN” and was invented in one of the mughal kitchen. Since then, there have been various versions of Biryanis derived from it, eg. Awadhi, Hyderabadi, Sindhi, Mumbai and so on....using Chicken, Mutton, Beef, Fish, Prawns, Vegetables and so on....This one is another version of Biryani which has Lentil and Keema as key ingredients.

Farrukh Aziz

Ingredients

  1. 3 cups Basmati rice – (soaked in water for 30 minutes)
  2. 250 gms mutton Minced
  3. 1 cup Masoor (whole red lentil) – (soaked for 3 - 4 hours)
  4. 8 Onions – medium (thinly sliced)
  5. 3 Tomatoes – medium (chopped)
  6. 1 cup Yogurt
  7. 3 tbsps Whole spices – (cloves, green cardamom, cinnamon, black pepper corn, cumin seeds)
  8. 2 tbsps Ginger garlic paste
  9. 1 Star anise
  10. 2 Bay leaves
  11. 1 ½ tbsps Lemon juice
  12. ½ tsp Nutmeg powder
  13. 1 tsp Garam masala powder
  14. 1 tsp chili powder Red
  15. 2 Green chili (finely chopped)
  16. 2 tsps Coriander powder
  17. ¾ tsp Turmeric
  18. 4 tbsps Mint leaves – (chopped)
  19. Coriander leaves – for garnish
  20. 6 tbsps Oil
  21. 4 tbsps Ghee
  22. ¾ cup milk Warm
  23. strands Saffron few
  24. drops Kewda - few
  25. Salt – as per taste
  26. 1 big pinch Yellow food color

Method

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    In a heavy bottom pan, heat oil, add half of the sliced onion and fry till golden brown.

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    Remove on the paper towel and set aside.

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    In a same oil add half of the whole spices, when splutter add onions and fry till translusent.

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    Add keema, ginger garlic paste and chopped green chilies, saute for 2 minutes.

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    Add the chopped tomatoes and cooked till the water of the tomatoes dries.

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    Add masoor, red chili powder, coriander powder, turmeric, nutmeg powder, garam masala powder, saute for a minute.

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    Reduce the heat, add gradually whisked yogurt stirring continously, cooked till the masala start leaving the oil.

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    Add lemon juice, chopped mint, half of the browned onions (crushed).

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    Add half cup of water and cooked till done (dal should be cooked properly but not mushy and no water remain).

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    Soak the saffron strand in the milk.

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    In a heavy bottom pan, heat 4 tbsp of ghee, add remaining half of the whole spices, star anise and bay leaves.

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    Let it splutter, add 6 cups of water, cover and let it come to boil.

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    Once starts boiling, add few drops of kewda, salt and rice.

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    Cover and cook the rice till 90% done.

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    For layering, remove half of the rice and let half rice remain in the pan as a bottom layer.

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    Pour evenly 1/3 of the milk and saffron mixture.

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    For middle layer, spread evenly the cooked keema masoor mixture, spread the remaining the golden brown onions.

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    Pour 1/3 of the milk saffron mixture over the middle layer.

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    For the top layer, spread evenly the remaining cooked rice.

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    Pour 1/3 of the milk saffron mixture over the top layer.

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    Mix yellow food colour in the little water and sprinkle this over the top layer.

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    Cover it and simmer (dum) on very low heat for ½ hour.

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    Dish out, garnish with coriander leaves and serve hot with raita of your choice.

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