Vegetable and mutton kheema biryani

Ingredients:

  1.     Basmati Rice – 1 kg
  2.     Mutton Kheema – 250 grams
  3.     Onion (400 grams) – chopped to thin slices.
  4.     Cinnamon – 1
  5.     Clove – 6
  6.     Cardamom – 5
  7.     Oil – 250 ml (use either refined or ground nut or rice bran oil)
  8.     Beans – 200 grams (French beans or green long beans)
  9.     Carrot – 200 grams
  10.     Green peas – 100 grams
  11.     Potato – 500 grams.
  12.     Tomatoes – 400 grams
  13.     Coriander leaves – 1 bunch
  14.     Mint leaves – 1 bunch
  15.     Green chillies – 5
  16.     Ginger garlic paste – 150 grams
  17.     Chilli powder – 1.5 tablespoons (or use Kashmiri chilli powder – 2 tablespoons)
  18.     Curd – 200 ml
  19.     Salt – 1.5 + 2 tablespoons
  20.     Water – 3 litres

Things to be done before we start cooking

  •   Rinse 1 kg basmati rice in clean water – wash the rice gently and then drain off water. Repeat the same for 2 times to wash the rice completely. Then     soak it in water for 20 to 30 minutes.
  •   Buy 250 grams of mutton kheema, wash it in water, drain water and keep it dry in a bowl.
  •   Take 7 or 8 medium sized onions – peel the skin and chop them into smaller pieces.
  •   Chop 200 grams of beans to small pieces.
  •   Chop 200 grams of carrot to thin slices.
  •   Potato – 500 grams (chopped to medium size) – soak the potato pieces in water to avoid getting darkened.
  •   Take 100 grams of ginger and 50 grams of garlic – peel the skin – then grind them together to obtain a paste (Ginger garlic paste).
  • Chop 400 grams of tomatoes.

Steps to Prepare

1

Take 2 separate 5 litre capacity vessels.

In one vessel, take 2 litres of water, place it on the small burner, turn on the flame to LOW mode. Let the water start getting hot.

2

Place the second vessel on the big burner – turn the flame to high mode.

Then put the below into that vessel –

  • Onion (400 grams) – chopped to thin slices.
  • Cinnamon – 2 (brake them)
  • Clove – 6
  • Cardamom – 5
  • Oil – 250 ml (we can use refined or groundnut or rice bran oil)

Stir till onions turn light brown.

2

Once onions turn light brown, turn the flame to LOW MODE, then start putting in the below vegetables-

  • Long green beans – 200 grams (chopped)
  • Carrot – 200 grams (chopped)
  • Green peas – 100 grams
  • Potato – 500 grams (chopped to medium size)

Stir well for 5 minutes, so that vegetables get cooked.

 

3

Now, let’s add 250 grams of mutton kheema and stir it for another 2 minutes.

(We can skip adding this mutton kheema if we are preparing a vegetarian version)

 

4

After 2 minutes of frying, lets add –

  • coriander leaves – 1 handful
  • Mint leaves – 1 handful
  • Green chillies – 5

Stir for 30 seconds

5

Then add the below –

  • Ginger garlic paste – prepared by us. Stir well for 10 seconds.
  • Chilli powder – 1.5 tablespoons (or use Kashmiri chilli powder – 2 tablespoons).

Stir well.

 

6

Add –

  • Tomatoes – 400 grams (chopped)
  • Curd – 200 ml
  • Salt – 1.5 tablespoons

Stir well for 5 seconds.

  • Pour water – 1 litre

Stir well for 10 seconds.

 

7

Now close the vessel with a lid – keep the flame in HIGH mode – Let the contents (vegetables, mutton, masalas) get cooked in high flame for 5 minutes.

 

After 5 minutes, let’s turn the flame to LOW mode.

Let the contents get cooked for another 10 minutes in low flame.

 

8

Let’s turn to the vessel kept on the little burner

 

Add 2 tablespoons of salt to the 2-litre hot water in another vessel.

Then put in 1 kg basmati rice (that was soaked in water for 20 minutes).

Stir gently for 5 seconds.

Let’s turn the flame to HIGH flame now, in another 2 minutes, the rice will be half cooked.

 

9

Now, using a big metal net strainer, drain off all the water (try to collect this water for future use).

The half-cooked rice alone will stay inside the metal strainer now.

 

10

Put the rice into the vessel with vegetables and masala. Stir gently and check if water is available to dip the rice. If needed, we can take a little of water used for boiling rice in step 8 and pour it till all the rice goes below water.

 

11

Close the vessel with a lid. Keep the flame to HIGH mode for 2 minutes.

Then turn the flame to LOW mode and let the rice and contents get cooked for another 15 minutes.

 

 

12

Now, remove the lid. Stir gently to mix the rice and vegetables well.

 

Serve it hot and enjoy with your family and friends.

Watch the YouTube video here -

LEAVE REPLY

Your email address will not be published. Required fields are marked *