Awadhi keema biryani

Name: Awadhi keema biryani
Cuisine: Indian
Ingredients: For rice-; 2 cups long grain basmati rice; 2 Bay leaves; 2-3 Green and black elachi; 3-4 drop oil; as required Water; to taste Salt; For keema-; 300 gms keema; 2 tbsp onion paste; 1 tbsp each ginger and garlic paste; 1/2 teaspoon turmeric and red Chile powder; 2 tbsp poppy and coconut paste; to taste Salt; For briyani layering-; 1/2 bowl curd with little Chilli powder; few Kesar soaked in milk; 2-3 tbsp ghee; 4 tbsp fresh cream; as required kewra water

Soumi Banerjee @cook_19946990

Kolkata

A very different but simple and tasty dish. From the nawabs of Awadh. #goldenapron3 #week19#post#ingredientscoconut#ghee#curd#week2of5#post1

Soumi Banerjee @cook_19946990

Kolkata

A very different but simple and tasty dish. From the nawabs of Awadh. #goldenapron3 #week19#post#ingredientscoconut#ghee#curd#week2of5#post1

Saved

Ingredients

For rice-
2 cupslong grain basmati rice
2Bay leaves
2-3Green and black elachi
3-4 dropoil
as requiredWater
to tasteSalt
Forkeema-
300 gmskeema
2 tbsponion paste
1 tbspeach ginger and garlic paste
1/2 teaspoonturmeric and red Chile powder
2 tbsppoppy and coconut paste
to tasteSalt
For briyani layering-
1/2 bowlcurd with little Chilli powder
fewKesar soaked in milk
2-3 tbspghee
4 tbspfresh cream
as requiredkewra water

Saved

Steps

1

First prepare the rice. Wash and Pre-soak it. Now in a pan add water, then add bay leaf, oil, salt and elachi. When it comes to boil. Add the rice. Let it cook for 75%. Then drain the water. And spread the rice so that it doesn't get overcooked.
2

Now for the keema. In a pan add oil. Then put the keema and saute it. Then add the onion paste. Fry it. Then add ginger and garlic paste. Saute it. Then add turmeric and red Chile powder. Keep stiring. Now add the poppy and coconut paste. Cook it till oil comes out. Add salt to taste. Add water and cook 75% of the keema.
3

Now the final layering. In a handi add ghee, then one layer of rice, a layer of curd, then layer of keema,again rice and keema. Then finally fresh cream, kesar soaked milk and kewar water. Cover it. Stick the lid with the dough so that the steam do not comes out. Cook it for 20 mins. First in high flame then in low flame.