Restaurant Style Mutton Qeema Biryani | Authentic Minced Meat Biryani Recipe

Описание: Today, we are making a dish that is pure comfort in a bowl: Mutton Qeema (Keema) Biryani. This is a twist on the classic dum biryani where spiced minced meat (qeema) is layered with fragrant basmati rice and cooked on a slow flame (dum) until perfection. It’s juicy, packed with flavor, and absolutely melts in your mouth.

Full Ingredients List:

For Marinating the Mutton Qeema:
· 500 Grams Mutton Qeema (Minced Mutton/Lamb), washed & drained well
· Salt ½ tsp, adjust as per taste
· 1 Tbsp Ginger paste and 1 tbsp Garlic Paste
· 2 Tbsp Coriander powder
· 1 Tbsp Red Chili Powder
· 1/2 Tsp Turmeric Powder
. Cumin powder ¼ tsp.
. Lemon Juice 2 tbsp (30 ml)
. 100 gm Yogurt (Dahi)
· 4 Green Chilies chopped

For the Rice:
· 400 gm Basmati Rice (Soaked for 60 mins)
· 2 liter Water
. 30 gm Salt (2 tbsp)
· 2-3 Green Cardamom
· 2-inch Cinnamon Stick
· 4-5 Cloves
· 2 Bay Leaf
. Shah zeera ¼ tsp
. Black Zeera ¼ tsp
· 1 Tsp Ghee/oil
. Lemon Juice 15 ml (1 tbsp)
. Some chopped Cilantro and Mint

For the Qeema Masala (The Gravy):
· 100 ml Cooking Oil or Ghee
· 2 Large Onions (Finely sliced) 200 gm
. Whole spices: Cumin ½ tsp, Black Cumin ¼ tsp, Shah Cumin ¼ tsp, Green Cardamom 5, Black Cardamom 2, Star Anise 1, Black Pepper ½ tsp, Cloves 5
· 2 Tomatoes (Finely chopped) 200 gm
. Chopped Cilantro and Mint
. Warm Water 250 ml

For Layering (Dum):
· Saffron strands soaked in 1/4 cup warm milk and/or orange food color)
· 50 ml Ghee
· Chopped Mint, Coriander, split green chilies and lemon slices
· Fried Onions (Birista) around 50-100 gm
· Kewra Water 1 tbsp

For Presentation
. Few boiled Eggs, split in half
. Red Onion rings
. Raita

Step-by-Step Recipe Method

Step 1: The Marination (The Secret to Tender Meat)
In a large bowl, combine the washed mutton qeema with yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric, biryani masala, salt, and lemon juice.

Cover and let it marinate for at least 1 hour. For best results, refrigerate for 3-4 hours.

Step 2: Preparing the Rice
1. Bring a large pot of water to a boil. Add the whole spices (cardamom, cinnamon, both Cumins, cloves, bay leaf, lemon juice, salt and a tablespoon of ghee/oil.
2. Add the soaked and drained basmati rice.
3. Cook the rice until it is 90% done. The grains should still have a slight bite (kaaccha) because they will cook further during the dum process.
4. Drain the rice immediately and set aside.
5. Keep a cup of rice water from aside.

Step 3: Cooking the Qeema Masala
1. Heat oil/ghee in a Pressure Cooker.
2. Fry the sliced onions until translucent.
3. Add dry spices: Cumin ½ tsp, Black Cumin ¼ tsp, Shah Cumin ¼ tsp, Green Cardamom 5, Black Cardamom 2, Star Anise 1, Black Pepper ½ tsp, Cloves 5. Sautee for 5-10 secs.
4. Now, add the marinated mutton qeema. Break any lumps with a spatula. Stir fry on high heat for 5-7 minutes until the mince changes color and tightens up. Add some water if needed.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add Chopped Mint and Cilantro
7. Add 250 ml water. Pressure cook for 15 minutes.

Step 4: The "Dum" Layering

1. Spread a layer of the boiled rice evenly over the bottom of pot.
2. Now add a layer of half of the qeema over it and spread evenly.
3. Sprinkle fried onions (birista), lemon slices, split green chilies, chopped mint and coriander over the qeema layer.
4. Add another layer of rice over it and spread evenly.
5. Spread rest of the Qeema over it evenly.
6. Again Sprinkle fried onions (birista), lemon slices, split green chilies, chopped mint and coriander over qeema layer.
7. Spread rest of the rice over this layer. Sprinkle one cup of rice water over it. Now drizzle the saffron milk/Orange color over the rice for that beautiful color and aroma. Dot with small pieces of ghee. Sprinkle fried onions (birista), lemon slices, split green chilies, chopped mint and coriander. Also drizzle Kewra water.
8. Cover the pot with a tight-fitting lid. Seal the edges with aluminum foil to trap the steam. This is the real "Dum."
9. Place the pot on a very low flame for 15 minutes and then for next 15 minutes let it rest.

Step 5: Serving
1. Carefully open the seal (watch out for the steam!).
2. Gently fluff the biryani with a fork, mixing the layers lightly as you go down.
3. Garnish with Split boiled eggs, red onion rings, Serve hot with Mirchi ka Salan (Chili Curry) or a cool Raita.


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