14 December 2012,20:58 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the oil in a heavy based pan. Fry the onions till golden brown. Add ginger and garlic paste and fry for a minute.
  • Add the ground green chillies and fry for 1 - 2 minutes. Now add turmeric powder and red chilli powder.
  • Add the coriander and mint leaves to the pan with salt. Stir and mix and cook for a few seconds.
  • Add the keema and cook for about 5 minutes. Add the whipped yogurt and mix well, stirring continuously.
  • When the yogurt is mixed well and the dish starts to boil, add a little water, simmer to low flame and cook covered for about 5 minutes or until the keema is almost cooked.
  • Add the green gram and cook another for about 6 minutes till the keema and green gram are cooked. Add the juice of lime. Mix and set aside.
  • Boil about 3 litres of water along with bay leaves, cardamom, cloves, cinnamon and lime juice.
  • When the water starts to boil, add rice and cook for about 6 minutes or until it is half done. Drain and transfer to a flat pan.
  • Smear a heavy bottomed pan with oil. Place half of the par-boiled rice in it followed by the mince and green gram over it. Cover with balance rice.
  • Pour the melted ghee over the rice and sprinkle the garam masala. Dot with fresh cream, saffron milk and the remaining fresh green coriander, mint, and green chillies.
  • Cover with a tight fitting lid. Put a griddle over high flame and place the biryani pan over it.
  • Cook covered on high flame for about 5 minutes and then on dum for about 10 minutes or until the dish is steaming hot and rice done. Serve hot.


  • 750 grams minced mutton (keema), washed and drained
  • 500 grams long grain rice, rinsed, soaked and drained
  • 350 grams fresh green gram, washed and drained
  • 75 grams onions, finely sliced
  • 1 tablespoon ginger paste 
  • 1 tablespoon garlic paste 
  • 50 grams green chillies, ground
  • ½ teaspoon turmeric powder 
  • 1 teaspoon red chilli powder 
  • 75 grams fresh green coriander, chopped 
  • 35 grams fresh mint leaves 
  • 150 grams yogurt, whisked 
  • Juice of 3 limes 
  • 2 bay leaves 
  • 1 inch cinnamon stick 
  • 6 cloves 
  • 6 green cardamoms 
  • Juice of half a lime
  • 1 teaspoon garam masala
  • 3 tablespoon fresh cream
  • ½ teaspoon saffron, dissolved in ¼ cup warm milk
  • 2 green chillies, chopped
  • 1 tablespoon melted ghee
  • 100 grams Cooking oil
  • Few mint and coriander leaves to garnish
  • Salt, to taste

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