Best Recipes for Healthy

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Before you jump to Keema masoor biryani recipe, you may want to read this short interesting healthy tips about Foods That Are Good For Your Heart.

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We hope you got benefit from reading it, now let’s go back to keema masoor biryani recipe. To cook keema masoor biryani you only need 26 ingredients and 23 steps. Here is how you cook that.

The ingredients needed to prepare Keema masoor biryani:

1. Get 3 cups Basmati rice – (soaked in water for 30 minutes)
2. You need 250 gms mutton Minced
3. Get 1 cup Masoor (whole red lentil) – (soaked for 3 - 4 hours)
4. Take 8 Onions – medium (thinly sliced)
5. Provide 3 Tomatoes – medium (chopped)
6. You need 1 cup Yogurt
7. You need 3 tbsps Whole spices – (cloves, green cardamom, cinnamon, black pepper corn, cumin seeds)
8. Prepare 2 tbsps Ginger garlic paste
9. Get 1 Star anise
10. Prepare 2 Bay leaves
11. Prepare 1 ½ tbsps Lemon juice
12. Take ½ tsp Nutmeg powder
13. Get 1 tsp Garam masala powder
14. Use 1 tsp chili powder Red
15. Take 2 Green chili (finely chopped)
16. Provide 2 tsps Coriander powder
17. Get ¾ tsp Turmeric
18. Use 4 tbsps Mint leaves – (chopped)
19. You need Coriander leaves – for garnish
20. Use 6 tbsps Oil
21. You need 4 tbsps Ghee
22. Use ¾ cup milk Warm
23. You need strands Saffron few
24. Provide drops Kewda - few
25. Provide Salt – as per taste
26. Provide 1 big pinch Yellow food color

Steps to make Keema masoor biryani:

1. In a heavy bottom pan, heat oil, add half of the sliced onion and fry till golden brown.
2. Remove on the paper towel and set aside.
3. In a same oil add half of the whole spices, when splutter add onions and fry till translusent.
4. Add keema, ginger garlic paste and chopped green chilies, saute for 2 minutes.
5. Add the chopped tomatoes and cooked till the water of the tomatoes dries.
6. Add masoor, red chili powder, coriander powder, turmeric, nutmeg powder, garam masala powder, saute for a minute.
7. Reduce the heat, add gradually whisked yogurt stirring continously, cooked till the masala start leaving the oil.
8. Add lemon juice, chopped mint, half of the browned onions (crushed).
9. Add half cup of water and cooked till done (dal should be cooked properly but not mushy and no water remain).
10. Soak the saffron strand in the milk.
11. In a heavy bottom pan, heat 4 tbsp of ghee, add remaining half of the whole spices, star anise and bay leaves.
12. Let it splutter, add 6 cups of water, cover and let it come to boil.
13. Once starts boiling, add few drops of kewda, salt and rice.
14. Cover and cook the rice till 90% done.
15. For layering, remove half of the rice and let half rice remain in the pan as a bottom layer.
16. Pour evenly 1/3 of the milk and saffron mixture.
17. For middle layer, spread evenly the cooked keema masoor mixture, spread the remaining the golden brown onions.
18. Pour 1/3 of the milk saffron mixture over the middle layer.
19. For the top layer, spread evenly the remaining cooked rice.
20. Pour 1/3 of the milk saffron mixture over the top layer.
21. Mix yellow food colour in the little water and sprinkle this over the top layer.
22. Cover it and simmer (dum) on very low heat for ½ hour.
23. Dish out, garnish with coriander leaves and serve hot with raita of your choice.

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