Mutton Keema Biryani is an easy one-pot meal made with minced meat, spices with rice cooked for a delicious meal.
My kids love Mutton Keema Masala and we used to frequently make it for them. They like it mixed with rice and eat. For a change, Amma thought she would make this biryani from the Rice cooker cookbook. The biryani was easy to make and Konda enjoyed it. My boys are not quick to like a new dish and would usually come around the second time.
Similar to Keema Masala, Amma has made some versions like Mughlai Keema Masala, Keema Balls with Stuffed Cheese, Keema Kofta Curry 2, Fried Keema Balls, Keema Samosa, Mutton Keema, Keema Kofta Curry
This Keema Biryani is a one-pot meal that we cook in the Rice Cooker. We used a regular wide pan that we normally use for making biryanis. It uses regular biryani spices and is an easy one to make.
I haven't been able to share many of the dishes as I have been busy with Mega BM and WFH is very hard to manage as well. I will be sharing some nonveg biryanis that my Kids enjoyed.
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Ingredients Used to make Keema Biryani
We use regularly available pantry ingredients to make this biryani. We soak the meat in curds and cooking it in spices makes this a delicious biryani.
- Paste to be ground - We use Garlic, Garlic, Green Chilies, Poppy Seeds, Fennel seeds, Cloves, Cardamoms, Cinnamon along with powders Coriander Powder and Chilli Powder
- Rice - Basmati rice is the best for this biryani as the long separate grains, tastes great with the aroma.
- Mutton - As are going to make keema biryani, we use medium mince meat for this.
- Whole spices - Apart from the spices that are ground, I have used whole spices like Shahjeera and Bay Leaf.
- Herbs - Add good amount of mint and coriander leaves for a wonderful aroma to the biryani.
- Other ingredients - We use finely chopped onions,
- Souring Agent - Finally we use curds for the souring agent instead of tomatoes. You can certainly use tomatoes if you want to use instead of curds.
Instructions
This is easy to make one pot biryani you can rustle up quickly. Serve this with just onion raita
For Marination:
Wash the minced meat and let it drain completely on a colander for 10 mins.
Mix with 1/2 cup Curds and allow it to soak for half an hour.
Prep work
Wash and soak the basmati rice for 20 mins.
Clean and chop the onions fine.
Grind the paste for the masala. Keep everything ready before starting the biryani.
Making the Biryani
Heat a nonstick pan with ghee, add the whole spices and saute for a minute.
Then add the sliced onions and let it brown well.
Add the ground paste along with salt and let it simmer for 5 to 7 mins until it is done.
Now add the mint and coriander leaves.
Once all the ingredients are dry, add the meat marinade along with curds.
Cook on high until all the liquid is absorbed and the meat is slightly brown.
Adjust the seasoning and add the rice along with water measure.
Cook on high until the water boils over.
Cover with lid and simmer for 10 mins until you cook the rice.
Serve with onion raita.
Substitutions & Variations
Another variation to the ingredients I have used in this, you could try using fresh peas along with the rice. I always remember Amma using peas while making keema gravy. So the peas certainly add a wonderful taste to mince meat.
As I had mentioned before, we can use tomatoes instead of curds. We can try this same biryani with Seeraga Samba rice variety as well for the aroma.
Similar Related Recipes with Mince Meat
Pairing you could with this biryani
Recipe
Minced Meat Biryani
Ingredients
For the rice
- 2 cups Basmati Rice
- 4 - 4.5 cups Water
- 1/2 kg Minced Meat
- 4 Onions
- 1 Bay Leaf
- 1/2 tsp Shahjeera
- 1/4 cup Mint Leaves
- 1/4 cup Coriander Leaves
- 5 tbsp Ghee
- Salt to taste
- 1/2 cup Curds
To be ground to a paste
- 3 inch Garlic
- 8 cloves Garlic
- 3 to 4 Green Chilies
- 2 tsp Poppy Seeds
- 2 tsp Fennel
- 2 tsp Coriander Powder
- 1/2 tsp Chilli Powder
- 4 Cloves
- 4 Cardamoms
- 2 inch Cinnamon
Instructions
- Was the meat and squeeze it dry.
- Mix with 1/2 cup Curds and allow it to soak for half an hour.
- Heat a nonstick pan with ghee, add the whole spices and saute for a minute.
- Then add the sliced onions and let it brown well.
- Add the ground paste along with salt and let it simmer for 5 to 7 mins until it is well cooked.
- Now add the mint and coriander leaves.
- Add the meat with curds and cook on high until all the liquid is absorbed and the meat is slightly browned.
- Adjust the seasoning and add the rice along with water.
- Cook on high until the water boils over.
- Cover with lid and simmer for 10 mins until the rice is cooked.
- Serve with onion raita
Nutrition
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Vaishali says
I know Biryanis are a favourite with the boys - I thought they liked all non veg ones, perhaps they shall get used to the keema one after a while .
Rafeeda - The Big Sweet Tooth says
That biriyani looks so delicious. I could just take it up now and wipe it clean... I have been wanting to make some biriyani with kheema but knowing my folks, I may have to fry some chicken along with it, I don't want double work... hehe...
Radha says
This must a heaven for biriyani lovers! I just passed this recipe to my friend who loves both mutton and biriyani.