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Keema masoor biryani
Keema masoor biryani

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We hope you got benefit from reading it, now let’s go back to keema masoor biryani recipe. To make keema masoor biryani you only need 26 ingredients and 23 steps. Here is how you do it.

The ingredients needed to make Keema masoor biryani:
  1. Take 3 cups Basmati rice – (soaked in water for 30 minutes)
  2. Get 250 gms mutton Minced
  3. Get 1 cup Masoor (whole red lentil) – (soaked for 3 - 4 hours)
  4. You need 8 Onions – medium (thinly sliced)
  5. You need 3 Tomatoes – medium (chopped)
  6. You need 1 cup Yogurt
  7. You need 3 tbsps Whole spices – (cloves, green cardamom, cinnamon, black pepper corn, cumin seeds)
  8. Prepare 2 tbsps Ginger garlic paste
  9. Get 1 Star anise
  10. Provide 2 Bay leaves
  11. Use 1 ½ tbsps Lemon juice
  12. Take ½ tsp Nutmeg powder
  13. Use 1 tsp Garam masala powder
  14. Prepare 1 tsp chili powder Red
  15. Get 2 Green chili (finely chopped)
  16. You need 2 tsps Coriander powder
  17. You need ¾ tsp Turmeric
  18. You need 4 tbsps Mint leaves – (chopped)
  19. You need Coriander leaves – for garnish
  20. Prepare 6 tbsps Oil
  21. Prepare 4 tbsps Ghee
  22. You need ¾ cup milk Warm
  23. Provide strands Saffron few
  24. You need drops Kewda - few
  25. You need Salt – as per taste
  26. Provide 1 big pinch Yellow food color
Steps to make Keema masoor biryani:
  1. In a heavy bottom pan, heat oil, add half of the sliced onion and fry till golden brown.
  2. Remove on the paper towel and set aside.
  3. In a same oil add half of the whole spices, when splutter add onions and fry till translusent.
  4. Add keema, ginger garlic paste and chopped green chilies, saute for 2 minutes.
  5. Add the chopped tomatoes and cooked till the water of the tomatoes dries.
  6. Add masoor, red chili powder, coriander powder, turmeric, nutmeg powder, garam masala powder, saute for a minute.
  7. Reduce the heat, add gradually whisked yogurt stirring continously, cooked till the masala start leaving the oil.
  8. Add lemon juice, chopped mint, half of the browned onions (crushed).
  9. Add half cup of water and cooked till done (dal should be cooked properly but not mushy and no water remain).
  10. Soak the saffron strand in the milk.
  11. In a heavy bottom pan, heat 4 tbsp of ghee, add remaining half of the whole spices, star anise and bay leaves.
  12. Let it splutter, add 6 cups of water, cover and let it come to boil.
  13. Once starts boiling, add few drops of kewda, salt and rice.
  14. Cover and cook the rice till 90% done.
  15. For layering, remove half of the rice and let half rice remain in the pan as a bottom layer.
  16. Pour evenly 1/3 of the milk and saffron mixture.
  17. For middle layer, spread evenly the cooked keema masoor mixture, spread the remaining the golden brown onions.
  18. Pour 1/3 of the milk saffron mixture over the middle layer.
  19. For the top layer, spread evenly the remaining cooked rice.
  20. Pour 1/3 of the milk saffron mixture over the top layer.
  21. Mix yellow food colour in the little water and sprinkle this over the top layer.
  22. Cover it and simmer (dum) on very low heat for ½ hour.
  23. Dish out, garnish with coriander leaves and serve hot with raita of your choice.

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