Ingredients
Minced mutton/chicken – 500 g
Basmati rice – 2 cups, soaked 30 mins
Onion – 2 medium, thinly sliced
Tomato – 1 medium, chopped
Green chilies – 2–3, slit
Ginger-garlic paste – 1 tbsp
Yogurt – ¼ cup
Red chili powder – 1–2 tsp
Turmeric – ½ tsp
Garam masala – ½ tsp
Curry leaves – few
Mint & coriander leaves – 2 tbsp each, chopped
Lemon – 1, juice
Oil / Ghee – 3–4 tbsp
Salt – to taste
Water – 4 cups
Execution
1. Prepare Kheema
Heat oil/ghee → sauté onions till golden → add green chilies, ginger-garlic paste → fry 1–2 mins.
Add minced meat → cook until browned and moisture evaporates.
Add tomatoes, turmeric, red chili powder, salt → cook 5–7 mins.
Add yogurt → mix well → cook 5 mins until spices blend.
2. Cook Rice
Boil soaked rice with 4 cups water + salt → cook 70–80% done → drain.
3. Layer Biryani
In a heavy-bottomed pot → layer rice over kheema masala.
Sprinkle garam masala, lemon juice, mint, coriander → a few drops of ghee.
Cover tightly → cook on low flame 15–20 mins (dum style).
4. Serve
Gently mix before serving.
Serve hot with raita, salad, or boiled eggs.
Additional tips
Use medium-fat minced meat for juicy biryani; too lean can be dry.
Partially cook rice to avoid overcooking during dum.
Layer fresh herbs, ghee, and lemon for aroma and authentic flavor.