Keema Biryani

Qeema Biryani

Mutton, minced 500 gm
Basmati rice, soaked 2 ½ cup
Cloves 5 – 6
Cinnamon stick 1 inch piece
Star anise 1
Black cardamoms 2 – 3
Green cardamoms 4 – 5
Bay leaves 2
Black peppercorns 5 – 6
Caraway seeds 1 tsp
Ghee 3 tbsp
Salt to taste
Oil 3 tbsp
Ginger, finely chopped 1 tbsp
Garlic, finely chopped 1 tbsp
Red chili powder 1 tbsp
Dill 2 – 3 tbsp
Fresh fenugreek leaves 1 cup
Fried onions 1 cup
Garam masala powder 2 ½ tsp
Yogurt 1 cup
Ghee 2 tbsp
Green chilies,slit 4 – 5
Ginger,cut into thin strips 1 inch piece
Fresh mint leaves 45
Eggs,boiled & sliced 2

Method
Heat water in a pan. 

Add cloves, cinnamon, star anise, black cardamoms,
green cardamoms, bay leaves, black peppercorns and caraway seeds. 

Add 1 tbsp ghee and salt and mix. 

Drain and add the rice and mix well. 

Let the rice cook. 

Heat 3 tbsp oil in another pan. 

Add ginger and garlic and sauté till fragrant. 

Add mince and sauté and add 1 cup water and mix
well. 

Add red chili powder, turmeric powder and salt and mix. 

Chop dill and fenugreek leaves, and add to the pan. 

Add half the fried onions, 1 tsp garam masala powder, yogurt, 1 tbsp ghee, green chilies, ginger strips and half chopped mint leaves. 

Strain the cooked rice and arrange half of it in a layer over the qeema mixture. Sprinkle 1 tsp garam masala powder, remaining fried onion, more mint leaves and arrange the egg slices on these. 

Put the remaining rice over it. 

Sprinkle ½ tsp garam masala powder and remaining mint leaves. 

Drizzle 1 tbsp ghee all around. 

Cover and cook on dum for 6-8 minutes. 

Serve hot.

Keema Biryani by Zarnak Sidhwa