Hyderabadi Kheema Biryani

Here i come again with Biryani. The one and only hyderabadi Biryani. Biryani comes in many variations, kachi biryani, pakki biryani,kheema biryani and prawn biryani. Prawns biryani is not that famous but yes the other biryanis of hyderabad are most sort by the foodies.

I never get bored when it comes to making biryani. And husband too loves to make them. These days he is more into cooking and tries a lot of recipes. This biryani too he made, i just helped him in mixing the biryani just before eating it. This biryani is little lengthy but its worth the hard work. Yummiest biryani i have ever ate.

When it comes to kheema biryani my elder sister loves it, when ever we went  to restaurant she used to order it. So this post is for her.

Ingredients:-

Kheema curry:-

Kheema (mutton) can replace with chicken kheema 1 lbs
Onions chopped 2
Green chillies 3 chopped
Ginger garlic paste 2 tbsp
Coriander powder 2 tbsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Green peas 1/2 cup
Coriander leaves 1/4 cup chopped
Mint leaves 1/2 cup chopped
Tomato paste (1 small tomato)
Salt to taste
Oil 4 tbsp
Ghee 2 tbsp

For Rice

Basmati rice 1 1/2 glass (i used a regular water tumbler)
Oil 5 tbsp
Salt to taste
Potli Masala ***
Onions sliced 1
Green chillies 3 silted
Coriander leaves few
Mint leaves few

Potli Masala ***

Dagad phool little
Cinammon 2 1inch pcs
Cloves 4
Biryani leaf 2
Pepper 10-15 pods
Elachi 2-3 pods
Shahi zeera 1/4 tsp
Star anise 1

Take a muslin cloth and keep all the above masala in the middle of the cloth, gather four edges and tie it tightly.

Lets make the kheema first

Take oil and ghee in a cooker. Add onions and green chillies.

Sprinkle salt as it assist in frying the onions quickly.

Once onions are fried, add coriander and mint leaves.

Fry for a while. Add kheema. Mix well.

Add ginger garlic paste. Mix thoroughly and let the raw smell of ginger garlic paste goes.

Add coriander powder,cumin powder,red chilly powder and garam masala.

Then include 1/2 cup of water and pressure cook for 2 whistles.

Once cool add peas, tomato paste and cook for a while until a thick gravy. You know it when oil starts coming oozing out from the edges.Put the flame to min.

Now lets make the rice

Now take a heavy bottom pan with oil in it Once hot add onions and green chillies. Saute for a while and add the potli masala.

For 1 1/2 glass of rice take 3 glasses of hot water.

Add 3 glass of hot water to the onions. Add coriander leave and mint leaves. Add salt and 1/2 tsp of lime juice.

When water starts to boil add rice. Simmer until the rice is done.

Now spread the kheema on top of the rice. Cover and cook for 5 minutes in a low flame.

Switch of the flame and let it rest for another 5-6 minutes.

Mix gently and serve hot with raita and raw onions.

This recipe is from my fav chef Sanjay tumma (Vah reh Vah chef)