Mewe ki Biryani

Recipe by
Total Time:
60-90 minutes
Serves:6
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Semiya Biryani, Best Penne Pasta with Meat, Easy Tuna Salad Wrap

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4

Ingredients

  • 1/2 kg - basmati Rice
  • 4 tsp - salt for Rice
  • 1/2 kg - minced lean Mutton (from leg or shoulder) kheema
  • 120 gms - Ghee
  • 120 gms - onion, thinly and evenly sliced
  • 1 tsp - salt for Mutton
  • 4 tsp - Red Chillies powdered
  • 6 tsp - Coriander seeds powdered
  • 2 tsp - Garlic ground
  • 2 tsp - Ginger ground
  • 120 gms - Curd
  • 1.5 tsp - Garam Masala powder
  • 20 pcs - almonds, blanched and shredded
  • 20 pcs - pistachios, blanched and shreded
  • 4 tsp - charoli, blanched whole
  • 4 tbsp - raisins, cut into halves
  • 1/2 cup - coconut, grated and roasted dry
  • 3 tbsp - khoya, roasted dry
  • 4 tsp - Lemon juice
  • 240 ml - Milk
  • 30 ml - kewada water

How to Make Mewe ki Biryani

  • Wash and soak the rice in water for an hour.
  • Boil the rice in plenty of water adding salt.
  • When just cooked, drain in a sieve or colander removing water completely.
  • Spread the rice in a wide dish and cool a bit.
  • Heat the ghee and fry sliced onions to a golden brown.
  • Add minced meat (kheema) along with salt, powdered red chillies, coriander seeds, garlic, ginger and curd.
  • Fry until meat is well browned.
  • Add water and cook.
  • When tender, dry the water completely.
  • Add garam masala powder.
  • In a separate pan, mix almonds, pistachios, raisins, coconut, khoya and lime juice, and keep aside.
  • Grease a heavy-bottomed pan with a little ghee, bottom and sides.
  • Put one-fifth of the rice spreading evenly.
  • Add kewada water to the milk and sprinkle over the rice. Over the rice, spread half of the meat.
  • Then put second layer of rice.
  • Over the rice spread half of the dry fruits mixture.
  • Repeat as above.
  • After final layer of rice put a wet cloth covering the rice completely. Cover the pan and put on medium fire to form steam.
  • As soon as steam rises, put on dum for half an hour.