Kheema Biryani

Image Credit : http://www.foodenthusiastsofdelhi.com/

Oil  3 Teaspoons

Shahi jeera  ½ Teaspoons

Bay leaf  1 Numbers

Cardamom  2 Numbers

Cinnamon  2 Numbers

Cloves  6-7 Numbers

Onions  1 Numbers

Cashew nuts(optional) 4-5 Numbers

Green chillies  3-4 Numbers

Coriander leaves  1 Bunch

Mint leaves  1 Bunch

Ginger garlic paste  1 Teaspoons

Potatoes  1 Numbers

Coriander powder  1 Teaspoons

Chilli powder  1 Teaspoons

Soya granuels (soaked)  1Cup

Salt  10

Curd  1 Cup

Lemon juice  1 Teaspoons

Mint leaves  1 Bunch

Ghee  1 Teaspoons

Basmati rice  1 Cup

Direction 

1. Take oil in a hot pan and add shahi jeera, bay leaf, cardamom, cinnamon, and cloves. 

2. Now add onions and sauté it for a minute. 

3. Once they become brown add green chillies, coriander leaves, mint leaves, ginger garlic paste, potatoes, coriander powder, chilli powder and mix it nicely. 

4. Add soya granuels, salt, water and cover it with a lid to cook. 

5. In the meantime boil water then add salt, rice and let it cook till the rice is 80% cooked. 

6. When the potatoes are 50% cooked, add curd and cook for another 2-3 min. 

7. Now add cooked rice(water strained), lemon juice, mint leaves, ghee and let it cook for 5-10mn on slow flame with lid on. 

8. Serve with raita.

Kheema

Kheema with Coconut 

Murstard : 1 Teaspoons

oil : 2 Tablespoons

mint leaves : 2 Springs

cumin seeds : 1 Teaspoons

green chillies :  5 Numbers

coconut sliced : 1 Cup

Kheema  : 500 Grams

red chillies : 3 Numbers

onion shallots:  3 Numbers

turmuric pinch

Directions

Take coconut sliced,green chillies, cumin seeds, mint, and make into a little bit corse paste and keep a side. Now take a pan add oil, murstard seeds, red chillies dry, shallots sliced mix well,curry leaves, then add turmuric, then add kheema mix well then add salt mix well close it with a lid and cook till 80% done .

Now remove the lid mix well, add the coconut paste mix well and cook till the kheema is done.