Minced Meat Biryani

Ingredients

500 gms Basmati Rice
400 gms Minced Meat
½ cup Frozen Peas
½ cup Chopped Capsicum
1 cup Chopped Fried Potatoes
1 cup Fried Onions
1 cup Finely Chopped Onions
1 cup Finely Chopped Tomatoes
1 tblsp Garlic Paste
1 tblsp Ginger Paste
½ tblsp Ginger Paste
1+1 tsp Haldi plus for Rice
2 tsp Chilli Powder
2 tsp Dhania Powder
1 tsp Jeera Powder
1 tsp Jeera
4 tblsp Cooking Oil
2 tblsp Pure Ghee
½ cup Curd
½ cup Whole Garam Masala
Salt to Taste
Fresh Hara Dhania & Phudina

Method

Wash and soak rice.

Take a sauce pan and heat oil in it. Add onions and saute until translucent. Add G/G/GC paste, whole garam masala and roast it till flavours, add tomatoes, all dry spice powder and stir. Add kheema and stir, cover the pan and let the minced meat cook for 10 minutes on a low medium heat. The minced meat will cook in it’s own liquid. Uncover the pan, add green pea, curd, salt to taste, and sitr once again to finalise the minced meat. Off the flame, and let the kheema stay to cool down.

In a rice pot boil water enough for the rice. Add jeera, a tsp haldi powder in the water and bring to boil. Once the water starts boiling, drain the water from rice and add into boiling water. Add Salt to taste and cook the rice until 80% done. Strain the rice in a colander. Keep it aside.

Take another rice pot, grease it with pure ghee. Layer 2 to 3 tblsp rice at the bottom, layer the cooked kheema, layer fried potatoes, layers raw chopped capsicum, GarNICHE with chopped hara dhania. Pour all the left rice over these layers and cover it completely.

GarNICHE the rice with fried onions and phudina leaves. Cover and simmer the biryani to cook completely for 20 to 25 minutes on slow medium heat. Once done serve on a platter with choice of raita.

Tips & Notes:

Make this recipe with any minced meat of your choice.