Ingredients non vegetarian 6 servings

• 2 Cups or 400gm basmati rice- clean well atleast 3 times and drain the water
• 600 gm mutton pieces-cleaned well
• 150 gm or 1 cup minced mutton
• 2 big onions- sliced lengthwise finely
• 2 tomatoes- sliced  finely
• 1/2 tsp trurmeric powder
• 3 green chillies - slit lengthwise
• 2 tsp ground masala (of 5 whole red chillies,1 tsp coriander seeds,1-clove,1 inch cinnamon stick,2 cardamoms,1/2 tsp aniseed,1/2 tsp nutmeg powder,1/4 star-anise)
• 1 tsp nutmeg powder
• 1 tsp ginger paste
• 1 1/2 tsp garlic paste
• 1 cup thick coconut milk (with 2 tsp poppy seeds soaked in it)
• 2 cups second coconutmilk
• 1/2 cup Plain Curd
• 2 handful chopped coriander leaves
• 2 handful chopped mint leaves
• 1 1/2 tsp salt or to taste
• 2 tsp refined oil
• 2 tsp ghee + 1 tbsp ghee
• 2 bay leaves-crushed
• 1-clove,1 inch cinnamon stick,2 cardamoms,1/2 star-anise - crushed
• 1/2 lemon(optional)
• few ghee-roasted cashews
• 2 cups of water

Directions

1. First,marinate the mutton pieces and the minced mutton in curd for 20 mins.
2. Prepare the ground masala of 5 whole red chillies, 1 tsp coriander seeds,1-clove, 1 inch cinnamon stick, 2 cardamoms, 1/2 tsp aniseed, 1/2 tsp nutmeg powder,1/4 star-anise.Add this masala to the chicken marination.
3. Cut the Onions and tomato.Chop the coriander and mint leaves.Prepare the coconut milks.
4. Ghee-roast the cleaned basmati rice with 1 tbsp ghee.
5. Heat oil and ghee in a pressure pan and add crushed bay leaves,1-clove,1 inch cinnamon stick,2 cardamoms,1/2 star-anise - crushed.
6. Add and saute the onion slices till golden brown or for 4-5 mins.
7. Add the tomato slices,slit green chillies,ginger paste,garlic paste and 2 tsp ground spices masala and saute for 3 more mins
8. Add the marinated mutton and keema along with the marinade(by this time mutton gets marinated for 20 mins).Add turmeric powder,2 cups second coconut milk,1 cup thick coconut milk,half the chopped coriander and mint leaves and 1/2 tsp salt and pressure cook for 10-12 mins or upto 5 whistles on good flame.
9. Immediately turn off the flame.Wait for the pressure to be  released.
10. Open the pan lid and add the basmati rice,nutmeg powder,2 cups of water,the remaining chopped coriander and curry leaves and 1 tsp salt.Mix well and pressure cook upto 1 whistle and a min more.Turn off the flame.
11. Open the pan lid after the pressure is released and sprinkle the juice of 1/2 lemon on top and garnish with few ghee-roasted cashews.
12. Mix this Mutton Keema Biryani well before serving with raita of ur choice.

Comments

christy gerald

Hi Golu,its a worth trying recipe really.Thank u so much for ur feedback.Happy Cooking!.

Golu

I have had best biryani hyderbadi biryani's. So you know I a big biryani eater, dont know how to cook but would love to try it.

christy gerald

Sorry,it shd be mint leaves (not curry leaves) in Step 10.Thank u.