One Pot Mutton Keema Biryani Recipe

Biryani is one of my favorite dishes. It's heavenly, simply soul satisfying, evergreen dish which needs no introduction. One pot keema biryani is so easy to prepare we can serve this for breakfast or lunch. I've prepared similar keema biryani recipes in the past with different techniques please click the links posted below.

Handi Mutton Kemma Biryani

Flattened Rice/Avval/Poha and keema Ki Biryani Recipe

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Ingredients:

500 Grams Rice

500 Grams Mutton Mince

5 Cloves, 4 Pods Cardamom, 2 Inch Sticks Cinnamon, 1/4 Tsp Fennel seeds, 1 Black Cardamom, 1 Bay-leaf, 2 to 3 Strands Mace..

2 Tbsp Chilly Powder, 1/2 Tsp Turmeric Powder

1/2 Cup Yogurt (Plain)

Fist full Mint and Coriander washed and chopped

2 Tbsp Ginger and Garlic Paste

1/2 Lime

3 Onions Roughly Chopped or Sliced

2 Tomatoes Roughly Chopped

3 Green Chilies

2 Tbsp Oil

1 Tbsp Ghee

1 Cup Milk or coconut milk

Salt as per taste..

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Method: Wash the meat drain excess water in a sieve reserve. If  you've purchased bones along with the meat then make sure to cook it first in a pressure cooker with little bit of turmeric and then add to the biryani masala just before adding the rice..

Heat a pressure cooker on medium flame add ghee and oil.
Once the oil and ghee is hot add the whole spices allow to splutter a bit. Add ginger and garlic paste and fry till raw flavor has gone. Add 1 tbsp of mint, coriander and roughly about 1/2  chopped onion to the oil and fry a bit allow the onion to turn into light brown in color.  Now add the rest of chopped onion, tomato and chilies fry till the onion turns transparent.

Add chilly powder, turmeric and coriander powder fry a bit till the raw flavor from the masala has gone add yogurt to the onion masala and fry transfer the mince meat to the masala and fry add 1/2 cup water if the meat is dry cover and cook on low flame for 5 minutes.

Wash the rice thoroughly in several changes of water soak for 5 to 10 minutes. Add the rice to the meat mix well measure and add the milk and water. The rice measure was 2 cups I added 1 1/2 Cups liquid for every 1 measure rice. The liquid ratio I added was 1 cup milk and 2 Cups Water. Add salt as per taste mix well add the other half of chopped mint and coriander also add the lime juice stir to mix well cover and place the whistle cook for 5 minutes on high or wait for 3 whistles. Once done allow the pressure to release a bit...open the cooker and mix the biryani well serve hot with raita and eggs...Enjoy..:)