Mewe ki Biryani

Recipe by
Total Time:
60-90 minutes
Serves: 6
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 Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe


  • 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.