Thought of trying something different for my Briyani Maniac Hubby and this resulted in the Kheema Briyani. Really I was scared in half of the process, never heard of kheema briyani anywhere and dono how it would taste, because Kheema is the one which my kids love to have along with Poori and so I should not disappoint them with this Briyani. But after preparation my family loved it a lot, especially the aroma unbeatable. Never imagined it would be such a hit.

Keema briyani is a fabulous dish made with fragrant minced lamb or goat cooked in aromatic spices and then cooked once more with long grain / basmathi rice in dum preparation.

Minced Meat Briyani / KothuKari Briyani

Ingredients:

• Long grain / Basmathi – 250 gm
• Minced Lamb (Kheema) – 300 gm
• Onion – 1 no (large)
• Cinnamon stick – 1 stick
• Cardamom – 5 nos
• Cloves – 4 nos
• Coriander leaves – a handful
• Mint leaves – a handfull
• Bay leaf – 2 nos
• Star Anise – 2 nos
• Red chili powder – 1 ½ tsp
• Coriander powder – 2 tsp
• Turmeric powder – ½ tsp
• Yogurt / Curd – 3 tbsp
• Ginger-garlic paste – 1 tbsp
• Clarified Butter / Ghee – 2 tbsp
• Oil – 1 tbsp
• Salt to taste
• Lemon juice – 1 tsp

Rice getting steamed

Spices getting tempered

With minced meat and spice powders

Minced meat getting done

With Yogurt/Curd

With water

Getting cooked

Layered

Dum

It’s done

Minced Meat Briyani / KothuKari Briyani

Preparation:

• Peel and finely chop the onions also finely chop the coriander and mint leaves.
• Clean and keep the minced meat aside.
• Preparing Kheema:
  • Heat clarified butter/ghee and oil in a kadai, add in a bay leaf, 2 cloves, 1 cinnamon stick, 1 star Anise, 2 Cardamom and wait till they turn dark in color.
  • Add in the ginger-garlic paste and cook till the raw smell goes off.
  • Add in the coriander and mint leaves and cook till the raw smell goes off.
  • Add in the onions and cook till they turn golden brown.
  • Add in the minced meat followed with turmeric powder, chili powder, coriander powder and salt. Cook till the raw smell goes off and the lamb changes to light brown in color.
  • Pour in the yogurt/curd and cook till the raw smell goes off.
  • Pour in 2 cups of water, bring to boil.
  • Cover and wait for 15 mins or till the meat is cooked.
• Preparing Rice:
  • Boil 5 to 6 cups of water in a heavy bottomed kadai.
  • Rinse and drain the water.
  • Add in 2 cardamoms, 2 cloves, a cinnamon stick, a bay leaf and a star Anise.
  • Add in the cleaned rice along with the lemon juice and salt, cover and cook till it’s half done.
  • Once cooked, drain and keep it aside.
• Layering / Dum /Briyani:
  • In a heavy bottomed vessel with wide mouth, may be a kadai. Spread out the steamed rice.
  • Pour in the minced meat curry over the rice.
  • Again spread rice over the minced meat curry.
  • Then spread the rice and then finely chopped coriander leaves.
  • Cover and keep a weight above the lid, keep in medium flame for about 8 to 10 mins.
  • Remove form fire, open the lid and stir it well, so that all the layer get blend well.

Serve hot with any curries and raita.