Keema Pardah Biryani


Keema Pardah Biryani


Spicy mutton mince layered between aromatic rice & fried onions then topped with flaky dough and baked to perfection ….Mmmm an absolutely indulgent treat!

For the Mutton Keema
1 pound Mutton Keema
(From back leg)
1 tsp Jeera
2 black cardamom
2 green cardamom
2 cloves
1 snall bay leaf
1 inch piece of cinnamon
2 dry whole red chillies
2 medium onions chopped
2-3 medium tomatoes pureed
1 tbsp ginger garlic paste
1 tbsp dahi (optional)
1 tsp ground poppy seeds
1/2 tsp red chilli pwdr
1/4 tsp haldi
1/4 tsp white pepper pwdr (optional)
Salt to taste.

Heat some oil add jeera, whole spices, ginger garlic paste and onions. Sauté till light brown.
Add Keema and bhuno till it acquires a nice rich golden brown color.
Add salt, red chili pwdr, dhania pwdr, haldi and the ground khuskhus.
Also add the fresh pureed tomato and Bhuno till the tomato reduces.
Now add a couple of tbsp of dahi and bhuno the mix on medium slow heat till it acquires a rich caramel color….total cooking time upto this stage takes almost 40-45 min….but do not rush.
Then add 1/2 cup water and simmer on low heat…or alternatively pressure cook till done. Taste to adjust salt, add white pepper powder (if using). Garnish with freshly chopped dhania.

Meanwhile, you can wash and soak 11/2 cups Basmati rice for 15 min.

In a seperate pan, heat a tbsp of ghee, add 1 tsp cumin seeds, 2-3 green cardamom and 2-3 cloves. Follow with 1 med size onion finely chopped and cook till onions turn golden.

Drain the soaked rice, add to the onions and cook for 2 min on medium high. Add 21/2 cups of water and salt to taste.

Cover and reduce heat. Cook till almost all the water evaporates. Fluff up rice, using a flat spoon. Then sprinkle 1/2 cup warm water, cover and continue to cook for another 5 minutes on low heat.

While rice is cooking, slice 2 small onions, sprinkle salt and microwave for 5 minutes. Drain onions on a paper towel and deep fry till crispy.

Assembling the biryani…

Grease a handi/oven safe pan with ghee. Alternate thin layers of rice, fried onions and Keema repeatedly.

Top with fried almonds, saffron water and chopped mint.

Cut a disc of atta dough/puff pastry large enough to cover the mouth of the handi/pan. Pinch corners to seal. Poke with fork or knife to create steam vents.

Bake in a 375F oven for 2O min.

Serve warm with mint raita.

Comments are closed.