KEEMA BIRYANI

Prep Time : 25 mins

 Cooking Time 50

 mins Serve : 2

 INGREDIENTS

 Keema - 500 gms

 Sliced onion - 1

 Onion paste - 2 onion

 Ginger garlic paste - 2 tbsp

 Coriander powder - 1 tsp

 Red chilly powder - 2 tsp

 Turmeric powder - 1/2 tsp

  garam masala powder - 1 tsp 

Cloves - 2 - 3 

Cardamom - 2 

Cinnamon - 1 inch stick

 Black pepper - 3 - 4 

Salt - to taste

 Clarified butter - 2 tbsp

 kasuri methi - 1 tbsp

 Mustard oil - 2 tbsp

 Fried onion - 1/2 cup

Salt - to taste

 Half done rice - 1 cup

 Kevra water - 1 tbsp

 Saffron - few strands

 Milk - 1/4 cup 

Green chilly - 2 cut in slit

 Green coriander leaves - 1 tbsp

 Mint leaves - 1 tbsp

 METHOD

 For keema

 Heat oil and clarified butter in a pressure cooker,add cloves,cinnamon,cardamom and black pepper to crackle.

 Add sliced onion and saute till light brown.

 Now add ginger garlic paste and onion paste and cook for five mins.

 Add keema pieces and salt and cook on a high flame for five mins 

Add coriander powder,red chilly powder ,turmeric powder and mix well.

 Cook in a slow flame for 10 mins. 

Now add two cup of water and garam masala powder and cover the lid and cook for ten mins or keema becomes tender

 Add  kasuri methi and mix well.

 Soak rice for half an hour and strain it Bring the water to boil,add green chilly,cumin seeds,one tbsp clarified butter,salt and rice make half done rice

 Soak the saffron in hot milk.

 Heat the pan add saffron milk.

 Evenly spread the half done rice and fried onion,coriander and mint leaves and keema to form at least two layer. 

Add cinnamon powder and cover the lid Tightly cover the pan and cook 7 - 8 mins. 

Add kevra water and fried onion before serving.