Basmati rice cooked with minced mutton,lentils and spices to a fine perfection. A tasty biryani to try at home.
non vegetarian 4 servings
1/2 kg keema- minced mutton
1 3/4 cups basmati rice - washed and ghee-sauted
3/4 cup mysore dhal - red colour lentils like toor dhal
2 medium sized onions - cut finely
2 tomatoes - cut finely
ground spices of (5 pepper corns,1 cinnamon stick,1 clove,2 cardamoms)
2 bay leaves - crushed
5 green chillies - slit lengthwise
2 tsp ginger-garlic paste
1/2 tsp chilli powder-very little
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp any good sambar powder
1 tsp any good south-indian biryani powder
1 cup thick coconut milk
2 1/2 cups second coconut milk
yellow colour - a pinch - optional
1/2 tsp kewra essence
1 1/2 tsp salt
1 tbsp ghee
2 tsp refined oil
few coriander leaves
2 boiled eggs-shelled and cut into halves
few chopped coriander leaves
fried onion slices
Heat oil in a pressure pan,add bay leaves,ground spices,chopped onions,chopped tomatoes and ginger-garlic paste for 4- 5 mins.
Add keema, mysore dhal, chilli powder,turmeric powder,coriander powder, sambar powder, biryani powder,yellow colour-optional and 1/2 tsp salt.Mix well and saute for 5 mins.
Add 2 1/2 cups second coconut milk and cover and pressure-cook for 10 mins or upto 4 whistles.Turn off the flame and open the lid after the pressure is released.
Add ghee-sauted basmati rice, few drops kewra essence, green chillies,few coriander leaves,1 tbsp ghee,1 cup thick coconut milk and 1/2 cup second coconut milk.Cover and pressure cook upto 1 whistle and wait for the pressure to be released.
Mix well and serve this hot garnished with boiled egg-slices,freied onions and chopped coriander leaves.