For keema masala:
- Beef/mutton mince/keema: 1/2kg (wash and drain water)
- Thick Yogurt: 1/2cup
- Chopped onion: 1cup
- Ginger garlic paste: 1tbsp each
- Red chilli powder : 1tsp
- Kashmiri chilli powder: 1tsp
- Cumin powder: 1/2tsp
- Salt to taste
- Tomato sauce: 2tbsp
- oil: 1/4cup
- ghee: 2tbsp
- Lemon juice: 1tbsp
- Whole garam masala ( 2 stick cinnamon,4 green cardamom,2 clove, 1/2 tsp shahijeera)
- Chopped Coriander leaves: 1/4cup
- Mint leaves: 1/4cup
- Basmati/pulao rice: 3cup
- Salt to taste
- Green chili: 4
- Ginger paste: 1tsp
- (Cardamom: 3, cinnamon: 2, bay leaf: 1, Shahi jeera: 1/2tsp )
Preparing the keema:
Heat oil in a big pan and add chopped onion and fry until golden. Remove ½ fried onion from oil. Now add whole garam masala, ginger garlic paste and sauté for a minute. Add chili powder, cumin powder, tomato sauce, salt and mix well. now add beef keema, mix well with masala and fry it until oil separates.
Add yogurt and mix well with keema. Cover and cook on low heat for 10 minutes or until oil separates and gravy just thick. Stir occasionally. Now add ghee, lemon juice, coriander and mint leaves and turn off the heat.
Heat 8 cup water in a bowl, add 1tbsp oil, ginger paste, and whole garam masala into the water bowl.
Wash rice and drain water. Now add rice to this water when it is boiling. Cook until 70% done (8 minutes).
Now Spread rice then fried onions over the beef keema.
Pour 1tbsp ghee on top.
Cover tightly with the lid. Cook for 15 minutes on low heat.
Turn off the heat and mix the biriyani before serving.