We always think that keema biryani or mince rice is very difficult to cook but with the help of following recipe of Shireen Anwar you can make it in an hour. The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice is cooked separately from the other ingredients.
Ingredients Of Keema Biryani
- 1/2 kg boiled mince
- 1 1/2 cup sliced onion
- 750 gm boiled rice
- 1 cup oil
- 2 tomatoes sliced
- 1 cup mix whole spices
- 1 cup yogurt
- 1 tbsp. ginger garlic paste
- 8 crushed green chilies
- 1 tsp hot spices powder
- 1/4tsp yellow color
- Salt to taste
- 2tsp red chili powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1/2 tsp turmeric powder
- 4 boiled eggs, optional
- 1/2 cup fresh green coriander
- 1/2 cup mint leaves
Method Of Keema Biryani
- Heat one cup oil and fry sliced onion and whole mix spices till onion get soft.
- Now add ginger garlic paste and fry it. Then add crushed green chilies, yellow color, hot spices powder, salt, red chilies, coriander and cumin powder, turmeric powder, boiled mince, coriander and mint leaves, yogurt and mix it all well. Cook on high flame till it leaves oil.
- Mince is already boiled so it will take only 2-3 minutes.
- In other pan put some oil in bottom and then place cooked mince, green chilies, mint and coriander leaves, sliced tomatoes and cover it with boiled rice.
- Seal the pan with its cover and put the biryani on dum for 5- 15 minutes. Garnish with boiled eggs. Serve hot with khuchoomer salad and raita.
Seal the top with the lid or with foil and bake in an oven at low temperature for 15 minutes. You can also put the layers in a deep pan and then cover the lid and cook on low flame. Serve hot!