Mutton Keema Biryani, One-Pot Recipe
Spiced mutton mince layered under partly cooked basmati, topped with fried onions, mint and saffron milk, then steamed on dum. One pot, one serving platter.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
5 steps. Read it through before you start.
- 01Cook the keema
Fry onions in ghee until golden. Add the ginger-garlic paste, mince, masala, chilli and salt. Cook 10 minutes, breaking up lumps. Stir in yogurt and cook until dry.
- 02Boil the rice
Boil rice in salted water with the whole spices for 5 minutes until 70 percent cooked. Drain.
- 03Layer
Spread the keema in a heavy pot. Cover with the rice. Scatter fried onions, mint and ghee, then drizzle the saffron milk.
- 04Seal and dum
Cover with foil and a tight lid. Cook on the lowest heat for 20 minutes. Rest for 10 minutes.
- 05Serve
Fluff gently from the edges and serve with raita. Cook until tender, and until minced or shaped meat reaches 71 °C at the centre if you use a thermometer.
Questions
Does the keema need to be dry?+
Yes. Wet keema makes the rice mushy.
Can I skip the dum?+
Cook covered on low for the same time.
Which rice should I use?+
Aged long-grain basmati gives the best separate grains.