Qeema Biryani/ Minced mutton Biryani

You must have tasted biryani in many forms, you may have tasted Qeema, but here is combo, Qeema Biryani. I haven’t seeen this recpe anywhere. This is my personal invention and I like it alot, you may also like it. Try this new form of biryani. It’s simply awesome.

Ingredients:

Basmati rice (soaked in water for half an hour) -  1 kg

Minced mutton – 1 ¼ kg

Onion sliced  - 1 kg

Ginger garlic paste  - 3 teaspoon

Green chilies chopped  - 4 pieces

Oil  - 3 tablespoon

Turmeric (Haldi) powder  - 1 teaspoon

Red chili (Mirch) powder  - 1 1/2 teaspoon

Garam masala powder - 2 teaspoon

Ghee 1 tablespoon

Green Cardamom  - 4 pieces

Clove  - 5 pieces

Cinnamon  - 1 stick

Black cardamom  - 2 pieces

Shahi jeera(black cumin seeds)  - A pinch

Bay leaf  - 2 leaves

For garnishing:

Chopped coriander

Deep fried crisp onions

Method:

To prepare Deep fried crisp onions heat enough oil in a heavy bottomed pan. When oil is hot add one big finely chopped onion. Fry till it is brown. Take it out on a kitchen towel or tissue paper to let the extra oil get absorbed.

Heat pressure cooker and add oil. When oil is hot add ginger garlic paste and stir fry for 30 seconds.

Now add onion, green chilies and bay leaf. Cook for 3 minutes on medium heat.

Add haldi powder, mirch powder and garam masala powder. Add ½ cup water and cook for 3 minutes.

Now add minced meat and cook for another 7-8 minutes.

Close the lid of cooker and after the first whistle put the heat on low and pressure cook for 15 minutes.

Take water equals to 1.5 times to that of rice and heat it.

In a handi add ghee. When its hot add Green Cardamom, Clove, Cinnamon, Black cardamom, Shahi jeera(black cumin seeds) and 1 bay leaf. Stir fry till they crackles.

Now add soaked rice and fry it for 3-4 minutes. Stir gently so that rice doesn't break. Add hot water and cook it till rice is 70% done.

Add cooked qeema and mix very gently.

Allow it to simmer on very low flame for 20 minutes.

In the mean time add few saffron strands in a tablespoon of hot milk and add it to the biryani.

Garnish with deep fried crisp onions and chopped coriander leaves.

P.S.- You can use any essence of your choice, i personally like saffron, that's why i had used saffron.