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.

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6

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0:50 - 0:20

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Tameez from Jehlum
Ingredients
  1. 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
Reviews & Discussions

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  • Baasima, Multan
  • Wed 31 Aug, 2016