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Keema Biryani | Ventuno Home Cooking

Keema Biryani Ingredients Ghee - 1 Tbsp Oil - 1 Tbsp Onion - 1 no. chopped Green chili - 1 no. chopped Ginger garlic paste - 2 tsp Tomato - 2 nos chopped Turmeric powder - 1/2 tsp Chili powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 1 tsp Salt to taste Minced meat - 500 gms Yogurt/Curd - 1/2 cup Few Mint leaves Few Coriander leaves Saffron in Milk Dough to seal For Fried Onions Oil - 1/4 cup Onion - 4 nos thinly sliced For Cooking Rice Water Basmati Rice - 500 gms (soaked for 30 mins) Salt - 2 tsp Bay leaf - 2 nos Green Cardamom - 3 nos Black Cardamom - 2 nos Piece of Mace/Javitri Star Anise - 1 nos Piece of Cinnamon Few Clove Oil - 1 tsp Method: 1. Take a wide pan add oil and onion, fry till the onion becomes brown. Keep it aside. 2. Boil water and add soaked basmati rice, salt, bay leaf, green cardamom, black cardamom, mace/javitri, star anise, cinnamon, clove, and oil. Cook the rice till its 3/4th done. 3. Strain the excess water from the rice and keep it aside. 4. To the pot add ghee, oil, onion, green chili and saute it. 5. Once the onion is transparent add ginger garlic paste. Saute till brown. 5. Add tomato, turmeric powder, chili powder, garam masala powder, coriander powder, salt and minced meat. Mix well & cook for 15 minutes. 6. Add yogurt/curd and mix well. Close & cook for another 15 minutes. 7. Check for seasoning. Keep the flame on low, spread the meat evenly. 8. Add mint leaves, coriander leaves, fried onion and then add cooked rice. 9. Re-peat mint leaves & coriander leaves. Add saffron in milk & fried onions. 10. Now close the lid and seal it with dough around the lid. Keep it in dum for 10 minutes. 11. Turn off the stove & keep in dum for another 5 mins 12. Break-open the seal & drizzle with Ghee. Gently mix it. 13. Absolutely delicious Keema Biryani is ready to taste. Serve with Hyderabadi Bagara Baingan or raita. WEBSITE: http://www.21frames.in/homecooking FACEBOOK


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