Keema masoor biryani

Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Keema masoor biryani. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Keema masoor biryani is one of the most popular of current trending foods in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions daily. Keema masoor biryani is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Keema masoor biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Keema masoor biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can have Keema masoor biryani using 26 ingredients and 23 steps. Here is how you can achieve that.

Keema Masoor Biryani (minced mutton – whole red lentil biryani)
Biryani is a dish prepared usually with basmati rice with spices and chicken, mutton, fishes or vegetables. The word "biryani" is derived from Persian word “BERYAN” and was invented in one of the mughal kitchen. Since then, there have been various versions of Biryanis derived from it, eg. Awadhi, Hyderabadi, Sindhi, Mumbai and so on....using Chicken, Mutton, Beef, Fish, Prawns, Vegetables and so on....This one is another version of Biryani which has Lentil and Keema as key ingredients.

Ingredients and spices that need to be Make ready to make Keema masoor biryani:

1. 3 cups Basmati rice – (soaked in water for 30 minutes)
2. 250 gms mutton Minced
3. 1 cup Masoor (whole red lentil) – (soaked for 3 - 4 hours)
4. 8 Onions – medium (thinly sliced)
5. 3 Tomatoes – medium (chopped)
6. 1 cup Yogurt
7. 3 tbsps Whole spices – (cloves, green cardamom, cinnamon, black pepper corn, cumin seeds)
8. 2 tbsps Ginger garlic paste
9. 1 Star anise
10. 2 Bay leaves
11. 1 ½ tbsps Lemon juice
12. ½ tsp Nutmeg powder
13. 1 tsp Garam masala powder
14. 1 tsp chili powder Red
15. 2 Green chili (finely chopped)
16. 2 tsps Coriander powder
17. ¾ tsp Turmeric
18. 4 tbsps Mint leaves – (chopped)
19. Coriander leaves – for garnish
20. 6 tbsps Oil
21. 4 tbsps Ghee
22. ¾ cup milk Warm
23. strands Saffron few
24. drops Kewda - few
25. Salt – as per taste
26. 1 big pinch Yellow food color

Steps to make to make Keema masoor biryani

1. In a heavy bottom pan, heat oil, add half of the sliced onion and fry till golden brown.
2. Remove on the paper towel and set aside.
3. In a same oil add half of the whole spices, when splutter add onions and fry till translusent.
4. Add keema, ginger garlic paste and chopped green chilies, saute for 2 minutes.
5. Add the chopped tomatoes and cooked till the water of the tomatoes dries.
6. Add masoor, red chili powder, coriander powder, turmeric, nutmeg powder, garam masala powder, saute for a minute.
7. Reduce the heat, add gradually whisked yogurt stirring continously, cooked till the masala start leaving the oil.
8. Add lemon juice, chopped mint, half of the browned onions (crushed).
9. Add half cup of water and cooked till done (dal should be cooked properly but not mushy and no water remain).
10. Soak the saffron strand in the milk.
11. In a heavy bottom pan, heat 4 tbsp of ghee, add remaining half of the whole spices, star anise and bay leaves.
12. Let it splutter, add 6 cups of water, cover and let it come to boil.
13. Once starts boiling, add few drops of kewda, salt and rice.
14. Cover and cook the rice till 90% done.
15. For layering, remove half of the rice and let half rice remain in the pan as a bottom layer.
16. Pour evenly 1/3 of the milk and saffron mixture.
17. For middle layer, spread evenly the cooked keema masoor mixture, spread the remaining the golden brown onions.
18. Pour 1/3 of the milk saffron mixture over the middle layer.
19. For the top layer, spread evenly the remaining cooked rice.
20. Pour 1/3 of the milk saffron mixture over the top layer.
21. Mix yellow food colour in the little water and sprinkle this over the top layer.
22. Cover it and simmer (dum) on very low heat for ½ hour.
23. Dish out, garnish with coriander leaves and serve hot with raita of your choice.

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So that's going to wrap this up for this special food Easiest Way to Make Any-night-of-the-week Keema masoor biryani. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!