Hyderabadi Kheema biryani is a fantastic dish made with mince meat and Basmati rice and some spices. Hyderabadi Kheema Biryani yet another exceptional and scintillating dish influenced from the Mughlai cuisine. This is a super delicious and divine, easy to prepare biryani with kheema (minced meat) and basmati rice cooked with fresh herbs and various other aromatics that makes the dish tempting and appetizing to eat.
Generally biryani is a very fond of dish by many especially most hard core non-vegetarian eaters. People who are just starting to eat biryani could try making this as it’s an easy to prepare dish and not very elaborate cooking method. The most important and highlighting part is the exotic flavor that makes the dish remarkable. Kheema is minced mutton or lamb and is popularly used in preparing a variety of Mughlai dishes such as Kheema-Roti, Kheema Matar curry, Kheema kebabs, etc.
Kheema is also used as filling for samosas and naans. Most non-vegetarians love eating lamb/ meat/ mutton or minced meat dishes than chicken dishes. Most of the meat dishes are rich, exotic to taste, mouth-watering, finger-licking and salivating.
Recipe of Hyderabadi Kheema Biryani:
- Oil - 2 tbsp
- Ghee - 2 tbsp
- Onion - 1 no
- Salt - to taste
- Ginger garlic paste - ½ tsp
- Green chillies, chopped - 3 nos
- Mint leaves, chopped - ½ bunch
- Coriander leaves, chopped - ½ bunch
- Chilli powder - 1 tsp
- Coriander pd - ½ tsp
- Cumin pd - ½ tsp
- Mince meat - 500 gms
- Green peas - ½ cup
- Tomato puree - 2 tbsp
- Cardamom - 4 nos
- Bay leaf - 1 no
- Shahi Jeera - ½ tsp
- Star Anise - 2 nos
- Cinnamon (1” piece) - 2 nos
- Black pepper corns - ½ tsp
- Licchin - ½ tsp
- Basmati Rice - 1 ½ cup
- Water - 3 cups
- Heat oil in a pressure cooked and add chopped onions, little salt and fry until they turn golden in color.
- Add ginger garlic paste, chopped green chillies and fry until the raw flavors are gone. Add chopped mint, coriander leaves, chilli powder, coriander powder, cumin powder and sauté for a minute and then add mince meat and mix well. Cover with lid and cook until the meat is done.
- Open the lid and add green peas, tomato puree, adjust the seasoning by adding little salt and cook well.
- Add whole garam masala spices in a muslin cloth, tie and keep aside.
- Heat some ghee in a pan and when hot, drop in the garam masala sachet and fry a little. Add onions, little salt and sauté well until they get browned.
- Now add chopped mint, coriander leaves, slit green chillies and hot water (for 1 ½ cup of rice, add 3 cups of water), salt to taste and boil for 2 minutes. Add in the soaked basmati rice (soak basmati rice for ½ hr in water and drain of the water) and allow it to cook.
- While this is boiling, add some lemon juice and cover the pan with lid and cook for 5 minutes over low flame.
- Add the kheema mixture over the rice and spread it evenly like a bed. Put on the lid and cook for another 3-4 minutes over low flame.
- After 4 minutes, switch off the flame and rest for another 5 minutes.
- Remove and serve hot with raita.
For preparing this dish, the kheema is cooked first and rice half-cooked separately and kheema is added over the rice and steam cooked over slow flame so that all the flavors are combined well and the rice gets more palatable and unique to savor. This is a fantastic one-pot wholesome meal, extremely delicious and is best prepared to grace parties or special occasions. Red meat when cooked is highly valued and prized for its richness in taste, aroma and flavor.
The fragrance lingering around in absolutely alluring and feel like grabbing the food. This dish is prepared in the traditional dum style of cooking biryani where the meat and rice are partially cooked and arranged in layers and cooked under slow heat until done. In type of cooking, the flavors are exceptionally infused into the rice and tastes fantastic. The rice gets a nice grainy and fluffy texture while meat too gets cooked well.
Do try preparing this remarkably luscious Hyderabadi Kheema Biryani and I am sure your family would ask for more. Biryani is my favourite and I am sure by trying this recipe would be your favourite dish too.
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