Mince meat biryani

  • on June 13, 2022
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Biryani is a mixed rich dish originating among the Muslims of the Subcontinent. It is made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn,fish and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.

Biryani is popular throughout the Indian subcontinent, as well as among the diaspora from the region. It has gained popularity in South India especially in Tamil Nadu, Andhra Pradesh and Telangana. It is also prepared in other regions such as Iraqi Kurdistan

Mince Meat Biryani

Sukaina Nasser Mamado
Biryani is popular throughout the Indian subcontinent, as well as among the diaspora from the region. It has gained popularity in South India especially in Tamil Nadu, Andhra Pradesh and Telangana. It is also prepared in other regions such as Iraqi Kurdistan
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Rice Dishes
Cuisine Indian, Pakistan
Servings 2

Ingredients
  

  • 1/2 kilogram lean minced beef OR Lamb
  • 2-3 Large onion,sliced lengthwise 
  • 1/2 cup whole masoor or gram daal
  • 1 cup yoghurt
  • 1 teaspoon garlic paste 
  • 1,1/2 teaspoons ginger paste
  • 1 teaspoon heaped garam masala powder
  • 1 teaspoon coriander ,cumin powder
  • 2 teaspoons lemon juice
  • few strands of saffron
  •  pinch of yellow food coloring
  • 1 teaspoon salt
  • 1 teaspoon red chilli powder
  • 1 tin peeled,chopped tomatoes
  • 3 cups basmati rice,washed and soaked for 1/2 hour 1/2 cup oil 5-6 potatoes,peeled and halved 2 tablespoons tomato puree
  • 1/2 cup oil
  • 5-6 potatoes,peeled and halved
  • 2 tablespoons tomato puree
  • 4 cloves (whole garam masala)
  • 4 pods of cardamom (whole garam masala)
  • 4 sticks cinnamon (whole garam masala powder)

Instructions
 

  • Soak masoor or gram daal in hot water for 1 hour and drain
  • Mix together garlic, ginger, salt, chili powder, tomatoes, tomato puree, half the quantity of whole garam masala, some saffron, yoghurt and a little food colouring in a saucepan
  • Cook this on high heat for about 10 minutes, then reduce heat and simmer for about 20 minutes
  • Heat the oil in another saucepan and fry onions to a rich brown colour and leave aside
  • Fry the potatoes and leave aside
  • To this oil add the mince, whole masoor or gram daal and cumin/coriander powder; cook on medium heat until almost dry
  • Add the yoghurt mixture and cook for a few minutes until well mixed 
  • Add garam masala powder, lemon juice, onions (leaving some aside) and potatoes
  • Add garam masala powder, lemon juice, onions (leaving some aside) and potatoes
  • Simmer on low heat for 10 minutes and turn off the heat
  • Prepare rice as for Vegetable Biryani and follow instructions 8-12 (section: Rice Dishes, recipe D12)
  • Serve the cooked mince on a bed since
Keyword biryani, meat, mince

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Rice Dishes

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