Posted by olivia lewis on 1:39 AM
| Ingredients : |
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| Basmati rice |
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350 grm |
| Keema |
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400 grm |
| Curd |
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3 tbsp |
| Onion
(chopped) |
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1 large |
| Ginger-garlic
paste |
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1 tbsp |
| Ghee |
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100 gm |
| Milk |
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½ cup |
| Saffron |
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a few strands of |
| Cinnamon |
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1" piece |
| Cardamoms |
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4.-5 pcs |
| Cloves |
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4-5 pcs |
| Red chilli
powder |
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1 tsp |
| Chicken
stock |
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1 cup |
| Lime juice |
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2 tbsp |
| Method : |
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| 1. Cook the rice in salted water till it is
just half done. |
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| 2. Drain out the water and keep aside. Mix the
saffron in milk and keep aside. |
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| 3. Mix the saffron in milk and keep aside. |
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| 4. Heat the ghee in a kadhai and add the
chopped onion. Fry till it is translucent. |
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| 5. Add the whole spices and allow to
splutter. |
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| 6. Mix in the minced meat and the
ginger-garlic paste and fry for 6-7 minutes over a medium heat. |
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| 7. Once the keema is nicely fried and a fine
aroma rises, mix in the curd and the red chilli powder and |
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| continue to cook over a low heat for
another 3-4 minutes. |
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| 8. Put off the flame and keep aside. |
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| 9. Take an oven-proof dish with a lid and
place a portion of the half-cooked rice at the bottom of |
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| the half-cooked rice at the bottom of the
baking dish. |
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| 10.
Cover with a portion of the prepared keema and sprinkle half of the saffron
milk and half the quantity of the lime juice. |
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Cover with another portion of rice and repeat the layers for the keema, lime
juice and saffron. |
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| 12.
Top with the remaining rice. |
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| 13.
Pour the chicken stock over the layered biryani. |
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| 14.
Seal the top with the lid or with foil, and bake in an oven at low
temperature for 15 minutes. |
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| 15.
Ready to serve. |
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