How To Cook Hyderabadi Kheema Biryani
Hyderabadi Kheema Biryani
Ingredients:
Mutton Kheema
Basmati rice
Ghee
Oil
Green peas
Tomato puree
Salt
Red chilli powder
Onions
Mint leaves
Coriander powder
Cumin powder
Garam masala powder
Ginger garlic paste
Cardamom
Cinnamon
Mace
Star anise
Pepper corns
Shahijeera
Bay leaf
Green chillies
Preparation:
Heat some oil in a pressure pan, add in onions, salt and saute for few minutes till slightly golden. Add green chillies, coriander, mint leaves and saute well.
Add red chilli powder, coriander powder, cumin powder and garam masala powder. Mix well for a minute.
Add mutton kheema and mix well, cook for two whistles till kheema turns tender and soft.
Remove the pressure, add green peas, tomato puree and cook for another few minutes on slow flame.
Melt some ghee in a pan, add all whole spices in a cloth and tie together.
Add tied cloth in ghee and saute till it extracts all flavours. Add onions and saute till golden.
Add coriander, mint leaves, green chillies and hot water 3 cups.
Add some salt as required, add soaked basmati rice and mix gently. Squeeze in some lemon and cook on low flame.
Add cooked kheema to the pan and spread it all over in the rice,cover and cook on low flame for another 2-3 minutes.Switch off the flame and rest it for another 5 minutes.Gently fluff the rice and serve hot with raita.
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