Mutton keema biriyani

Name: Mutton keema biriyani
Cuisine: Indian
Ingredients: 1 1/2 cups basmati rice, soaked for 15-30 minutes; 2 tbs oil of choice; 4 whole cloves; 5 cardamom pods; 1 bay leaf; 1/2 inch cinnamon stick; 1/2 teaspoon cumin seeds; 1 kg ground meat of choice; 1 onion, diced; 5 tbs minced garlic; 2 tbs minced ginger; 1/2 tsp pepper or green chilli, minced, adjust to taste; 3 tbs coriander powder; 2 tbs salt; 1/2 tsp turmeric powder; 1 1/2 cup water; 1/2 cup chopper mint leaf; 2 tomatoes, diced; 1/2 tbs black pepper; 1/2 tbs garam masala; 2 tbs paprika

Sunita Chakrabarty @Sunita_bhukaadd

All time favorite. #nonv

Sunita Chakrabarty @Sunita_bhukaadd

All time favorite. #nonv

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Ingredients

1 1/2 cupsbasmati rice, soaked for 15-30 minutes
2 tbsoil of choice
4whole cloves
5cardamom pods
1bay leaf
1/2 inchcinnamon stick
1/2 teaspooncumin seeds
1 kgground meat of choice
1onion, diced
5 tbsminced garlic
2 tbsminced ginger
1/2 tsp pepper or green chilli, minced, adjust to taste
3 tbscoriander powder
2 tbssalt
1/2 tspturmeric powder
1 1/2 cupwater
1/2 cupchopper mint leaf
2tomatoes, diced
1/2 tbsblack pepper
1/2 tbsgaram masala
2 tbspaprika

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Steps

1

Soak the basmati rice in cold water for 15-30 minutes. Drain and rinse it.
2

Add the oil to the pot. Allow the oil a minute to heat up, then add the whole spices to the pot and give them a stir. Once the spices begin to sizzle, add the ground meat, onions, garlic, ginger, pepper and cook until the meat is mostly browned.
3

Add the ground spices, mix well, then add the tomatoes and cook for 5-6 minutes till they are soft.
4

Put the rice on top of the meat (do not mix) then pour water on top. Sprinkle half the coriander and mint leaf on top of the rice.
5

Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
6

Remove whole spices and sprinkle with remaining mint and coriander leaf.