Degi Qeema Biryani
Ingredients
Boiled Rice
- Long grain basmati rice 3 cups
- Cinnamon sticks 2 big
- Star anise 2
- Green Cardamom 4
- Black Cardamom 2
- Black Peppercorns 12
- Cloves 6
- Bay Leaves 3
- Salt 1.5 teaspoon
Gravy
- Oil 1/4 cup
- Onions very big size 2-3, sliced
- Bay leaf 2
- Cinnamon sticks 2 medium sized
- Cloves 6
- Green Cardamoms 4
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Green chilies
- Tomatoes 3-4 big, chopped
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1 tsp
- Beef Mince 1 kg (you can use chicken or mutton mince too)+Water 1/2 cup
- Tomato paste 2 tbsp
- Water ½ cup
Biryani Layers
- Fresh Mint leaves chopped
- Green Chilies chopped
- Ginger, julienned
- Lemon slices
- Tamarind pulp
- Yellow food color
Preparation
- Rice: Soak the rice for half an hour. Boil them with whole spices and salt until 90% cooked. Strain and keep aside.
- Gravy: Heat 1/4 cup oil and add sliced onions, cinnamon sticks, bay leaves, cloves and green cardamoms and fry until the onions are just golden. Do not let brown.
- Add ginger paste and garlic paste and fry until raw smell is gone.
- Add green chillies and chopped tomatoes. Mix, cover and allow to cook until the tomatoes are mushy and the oil separates from the gravy.
- Add salt, red chili powder and turmeric powder. Cook for 1 minute until fragrant.
- Add minced meat and 1/2 cup water, stir quickly so that there are no lumps.
- Cover and cook on low flame until all the moisture has evaporated and mince is cooked. This would take approx. 20-25 minutes.
- Now start the “Bhunai” part. Stir fry the mince on medium flame until the smell from the mince is gone.
- Add tomato paste and 1/2 cup water (to moisten the dry mince after bhunai) and allow to cook for 2-3 minutes. Turn the flame off. Keep aside.
- Layers: Take a large pan and start layering. Put the rice into it, followed by mince gravy. Sprinkle some yellow food color drops. Top with lemon slices, green chilies, mint leaves, julienned ginger and tamarind pulp.
- Cover the pot tightly and steam (put on dum) for 10 minutes.
- Serve with Raita and fresh salad. Enjoy!
Degi Qeema Biryani
Ingredients
Boiled Rice
- Long grain basmati rice 3 cups
- Cinnamon sticks 2 big
- Star anise 2
- Green Cardamom 4
- Black Cardamom 2
- Black Peppercorns 12
- Cloves 6
- Bay Leaves 3
- Salt 1.5 teaspoon
Gravy
- Oil 1/4 cup
- Onions very big size 2-3 sliced
- Bay leaf 2
- Cinnamon sticks 2 medium sized
- Cloves 6
- Green Cardamoms 4
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Green chilies
- Tomatoes 3-4 big chopped
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1 tsp
- Beef Mince 1 kg (you can use chicken or mutton mince too) +Water 1/2 cup
- Tomato paste 2 tbsp
- Water ½ cup
Biryani Layers
- Fresh Mint leaves chopped
- Green Chilies chopped
- Ginger julienned
- Lemon slices
- Tamarind pulp
- Yellow food color
Instructions
- Rice: Soak the rice for half an hour. Boil them with whole spices and salt until 90% cooked. Strain and keep aside.
- Gravy: Heat 1/4 cup oil and add sliced onions, cinnamon sticks, bay leaves, cloves and green cardamoms and fry until the onions are just golden. Do not let brown.
- Add ginger paste and garlic paste and fry until raw smell is gone.
- Add green chillies and chopped tomatoes. Mix, cover and allow to cook until the tomatoes are mushy and the oil separates from the gravy.
- Add salt, red chili powder and turmeric powder. Cook for 1 minute until fragrant.
- Add minced meat and 1/2 cup water, stir quickly so that there are no lumps.
- Cover and cook on low flame until all the moisture has evaporated and mince is cooked. This would take approx. 20-25 minutes.
- Now start the “Bhunai” part. Stir fry the mince on medium flame until the smell from the mince is gone.
- Add tomato paste and 1/2 cup water (to moisten the dry mince after bhunai) and allow to cook for 2-3 minutes. Turn the flame off. Keep aside.
- Layers: Take a large pan and start layering. Put the rice into it, followed by mince gravy. Sprinkle some yellow food color drops. Top with lemon slices, green chilies, mint leaves, julienned ginger and tamarind pulp.
- Cover the pot tightly and steam (put on dum) for 10 minutes.
- Serve with Raita and fresh salad. Enjoy!
