Hyderabadi Kheema Dum Biryani

Name: Hyderabadi Kheema Dum Biryani
Total time: 2700 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 3/4 kg Lamb Mince; 1 kg Basmati Rice; 400 gm Curd; 2 tbsp Ginger garlic paste; 2 tbsp Red Chilli powder; 1/2 tsp Turmeric powder; 1 tsp Garam Masala; 2-3 Onions thinly sliced; 2 bunches Mint Leaves; 2 bunches Coriander Leaves chopped; 4-5 Green Chillies whole or slit; for whole spices; 3-4 Cardamoms; 2-3 Cinnamon sticks small; 1 tsp Caraway Seeds; 7-8 Cloves; 2 Bay Leaves; 2-3 cups Oil for frying

ZMA @zesty5

#cookpadindia
#nonveg
#lamb
A healthy alternative to the range of Biryanis available. With the use of Lamb Mince, it is indeed a biryani full of power-packed Proteins. The famous process of cooking it- that is using the dum method (slow cooking) remains the same. Super delicious and aromatic, full of flavours, it is a yummy preparation for a perfect mealtime with family and friends. However, i served it with boiled eggs to make it more appealing and delectable. It is purely optional. You can skip that if desired. The whole process of Dum Biryani remains the same except for the use of Lamb Mince or Mutton Mince. This one is equally popular in my family and I make it very often for a lovely change and a variation par excellence.
Happy Hyderabadi Cooking with Zee!

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Ingredients

45 minutes

5-6 servings

3/4 kgLamb Mince
1 kgBasmati Rice
400 gmCurd
2 tbspGinger garlic paste
2 tbspRed Chilli powder
1/2 tspTurmeric powder
1 tspGaram Masala
2-3Onions thinly sliced
2 bunchesMint Leaves
2 bunchesCoriander Leaves chopped
4-5Green Chillies whole or slit
for whole spices
3-4Cardamoms
2-3Cinnamon sticks small
1 tspCaraway Seeds
7-8Cloves
2Bay Leaves
2-3 cupsOil for frying

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Steps

45 minutes

1

First of all, soak Rice for almost 30 minutes and then cook with all the whole masalas and the Green Chillies along with half of Coriander and Mint both adding salt accordingly. Cook it until almost 90% done. It should be firm. Strain and keep aside.
2

In a wide cooking pot, add about a tablespoon of Oil and the Bay Leaves and half a teaspoon of Caraway Seeds along with Red Chilli powder and the Garam Masala. Add Oil from the same in which you fried the Onions.
3

Next, add the Mince. Add rest of the ingredients including the Curd and the fried Onions along with a cup of oil from the same in which we fried them. Mix well and cook for about 10 minutes or so. Or else you can just leave it without sauteeing. I sauteed it just to let go of the raw smell. It is purely optional. Next is to add in the cooked Rice. Spread it on top with a tablespoon of Ghee, some chopped Coriander Leaves and Saffron Milk. Cover the lid with a cotton cloth and place it on the pot.
4

Cook on low heat for about 35-40 minutes or until a nice aroma emanates in your kitchen. Do not open the lid in between. Since it's Mince that is being used, it gets done quickly. So please do not rush about it. Open the lid after a good ten minutes more. After that, it's all ready to be served with any Raita of your choice. Enjoy mealtimes with your loved ones.

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ZMA @zesty5

on May 27, 2021 01:19

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.