How To Make Keema Biryani

Assuming you are a fanatic of keema, you would unquestionably like this biryani formula. Made with basmati rice, minced sheep, yogurt and a melange of entire flavors, this biryani formula is beyond words! This great fundamental dish formula can be ready on uncommon events to treat your friends and family. This biryani formula has been solely made by Sana Khan, who is a homemaker who has a style for cooking. With her youngsters grown up and having gotten more astute and free, she was left with plentiful time available to her. It was now that she chose to follow her energy for cooking. She has begun her endeavor 'Mughlai Magic' that makes conventional Delhi food and legacy plans accessible to all the food darlings across

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Ingredients of Keema Biryani.

500 gm basmati rice

200 gm yoghurt (curd)

1 teaspoon garlic paste

2 green cardamom

4 clove

10 peppercorns

1 teaspoon cumin seeds

2 teaspoon biryani masala powder

1/2 handful coriander leaves

1 kilograms minced lamb

1 teaspoon ginger paste

1/4 cup refined oil

2 star anise

2 bay leaf

salt as required

1 teaspoon red chilli powder

1/2 handful mint leaves

ml water

Instructions to make Keema Biryani.

Stage 1 Boil water in a dish.

Warmth oil in a dish with a thick base and all the while bubble around 2 liters of water in a vessel.

Stage 2 Saute onions with entire flavors and afterward cook keema in it.

Add onions to the oil, saute till clear, progressively add cumin seeds, peppercorns, green cardamom, cloves and ginger-garlic glue and 2 tsp of bean stew powder. Saute for 2 minutes, add minced meat, curd and salt to taste. Keep on sauting till all the water gets absorbed and keema is 3/4 part down.

Stage 3 Boil rice with entire flavors.

When the water begins to bubble, add sound leaves, green cardamom, star anise, and salt to taste. Then, at that point add washed rice, when rice is 60% done, channel the water utilizing the strainer.

Stage 4 Spread the cooked keema on rice layer with singed onions, cook for 15-20 minutes and the Keema Biryani is prepared

Spread a layer of half of the rice in a major vessel. Put keema, some coriander and mint leaves, some masala and green bean stew achar on top. Add the excess rice to the top, add a little desi ghee and earthy colored onions on top for the stunning aroma, cover it with a top and let it cook for 20 minutes on low fire. Present with cucumber raita and enjo

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