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Qeema Biryani Recipe

Qeemabiryani recipe by Zarnak Sidhwa. This delightful Main Course recipe of Qeemabiryani can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:50 - 0:20

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5522

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Submited by

Tameez from Jehlum

Ingredients

Mutton, minced 500 gm
Basmati rice, soaked 2 ½ cup
Cloves 5 – 6
Cinnamon stick1 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 leaves1 cup
Fried onions1 cup
Garam masala powder 2 ½ tsp
Yogurt1 cup
Ghee2 tbsp
Green chilies,slit4 – 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

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