Special Meat Keema Biryani

Recipe Servings:   5

Recipe Cook Time:   1 Hour 20 Minutes

Fragrant biryani produced using minced sheep meat (keema), dry products of the soil, rose water and a wide assortment of masalas.

Ingredients

500 gm rice

1 mug almonds

5-6 raisins

1 mug yogurt

2 Tbsp desi ghee

1 mug cut onions

1 Tbsp garlic glue

1/2 tsp ginger glue

2 tsp coriander powder

1 tsp red bean stew powder

1/2 kg lamb keema

1 glass milk

50 gm. butter

1 Tbsp. rose water

5-6 mint clears out

1 piece finely cut ginger

For the Garam Masala:

2 tsp. cumin seeds

2 tsp. coriander seeds

3-4 cases green cardamom

Dark cardamom

3-4 cinnamon sticks

2 tsp. mace

1 tsp. dark peppercorns

5-6 cloves

Water

Salt

Method

Wash and absorb rice water for quite a while.

Dry meal cumin seeds, coriander seeds, green cardamom, cinnamon, mace, dark peppercorns and 

cloves. Cool and drudgery to a fine powder.

Whiten almonds in water, peel and cut them into little pieces. Slash raisins finely. Heat desi ghee in a dish and include cut onions. Cook on low temperature.

Whisk yogurt, garlic glue, ginger glue, coriander powder, dark cardamom and red stew powder and add it to the onions. Cook for two minutes.

Include lamb keema and saute. Include salt and garam masala. Cook for at some point.

Include some water and permit it to stew. Exchange the keema to an alternate container. Include milk, spread, almonds and raisins.

Heat up the rice. Include rose water and salt and mix.

Put 50% of the rice into the jhol. Include some mint leaves and ginger.

Put rest of the jhol on top and afterward the rice.

Spread it and permit it to cook. Serve the keema biryani hot.

Key Ingredients: Rice, Almonds, Yogurt, Raisins, Clarified Butter, Onion, Ginger, Garlic, Coriander Powder, Red Chili, Keema, Milk, Butter, Rose Water, Mint Leaves, Cumin Seeds, Coriander Seeds, Black Cardamom, Green Cardamom, Cinnamon, Mace, Black Pepper, Cloves, Salt