Biryani

Poor Lamb got cooked

After watching Dawat-E-Ishq movie was craving for asli Hyderabadi food. Last night me and my friend Syed Basith made it to Sarvi. Tasted Mutton Biryani add-on Double Masala and Hyderabadi Classic dish Pathar Ka Gosht (Meat Cooked on Stone) followed by Falooda and Spl Lassi. Was a really good time with Basith talked about childhood pranks and sharing travel experiences. It was a pleasure to meet my school friend after a long time.

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Pathar ka ghost

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Falooda and Lassi

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Mutton Biryani

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Kheema Biryani

To show my love for you, I will learn, cook and share some biryani with you. That’s how deep my love is.

Everyone thinks that biryani is a very complex dish and very difficult to make, but trust me it’s the easiest and super delicious dish you could every make. So let’s go to the recipe.For this dish, you can use any kind of minced meet (lamb, chicken). Fragrant and spicy kheema masala are layered with the partially cooked basmati rice and garnished with saffron and nuts. Very easy to make and here are the steps to follow.

veg-biryani-super

Ingredients:

For Rice:

  • 2 Cups Basmati rice
  • 3-1/2 Cup Vegetable Stock
  • 1″ Piece of Cinnamon
  • 3-4 Cardamoms
  • 4-5 Cloves
  • 3 Black Cardamom
  • 2 Bay Leaves
  • 4 Star Anise
  • 1-1/2 tbsp Clarified butter or Vegetable Oil
  • Salt to taste

For kheema Masala:

  • 1 Pound Minced Meat (I used Turkey)
  • 1 large onion (chopped)
  • 4-5 Green Chillies (sliced)
  • ¼ Cup English Peas
  • 1 tbsp Ginger-Garlic paste
  • 1/2 tsp Turmeric Powder
  • 2 tbsp Red Chilli powder (You can reduce the spice)
  • 1 tsp Nutmeg powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Garam Masala
  • 3 tbsp Vegetable Oil
  • Salt to taste

For Garnishing:

  • 1/3 Cup Milk (warm) and few strands of Saffron (Mix the saffron in warm milk and set aside.)
  • 1/2 Cup Cilantro, mint, green onion (Chopped)
  • Cashews (optional)

Method:

How to cook Kheema:

  • In a deep pan heat the oil at medium temperature, add onions, green chilles and fry them until the onion is translucent. Add ginger-garlic paste, turmeric powder and fry them for few seconds.
  • Now add the minced meat, ginger-garlic paste, turmeric powder and mix it properly on a high temperature.
  • Once the lamb is fried to golden brown in color reduce the heat to medium temperature and add the garam masala, red chilli , cumin, coriander powder and green peas.
  • Cook few more minute over medium temperature and then keep it aside.

To Cook Rice:

  • Wash the rice thorougly couple of times and drain the water.
  • Now take a pan and heat the clarified butter, add all the ingredients except vegetable stock and salt and fry them properly.
  • Add the stock and 1/2 tsp salt and cook the rice until it is just half done. Drain out all the liquid and set it aside.

Setting the Biryani:

  • Pre heat the oven at 325 degrees temperature
  • Take a heavy bottom pan and first spread the thick layer of kheema masala in the pan, now add the rice on top of kheema.
  • You can do multiple layers or just two layers of kheema and rice.
  • Now add the saffron milk on top of the rice and cover it with silver foil.
  • Cook the rice in the oven for 20 minutes. Once it is done just garnish it with nuts and chopped mint,cilantro and green onion.

Serve the hot keema biryani with cold raitha or your choice of accompaniments.