The Keema Biryani is for those who unabashedly enjoy meat in each and every bite. Be it the Maharashtrian style or the Hyderabadi style, it is one of the most underrated of the biryanis and carries in itself a world of flavour just waiting to be discovered.
Heat oil in one nonstick pan, while boiling water in another.
- Add the whole spices in the oil and saute until fragrant. Add onion and saute some more for about 3 minutes.
- Add the Bannur Mutton mince and mix well. Saute till brown.
- To the now browned mince, add ginger and garlic paste, tomatoes, red chilli powder and salt. To the mixture, further add some coriander leaves, mint leaves and green chillies.
- Once the rice is done in the other pan, strain it.
- Add garam masala powder to the mixed keema and mix. Add salt to taste and some deep fried onions.
- For the final lap, put half the keema in a rice cooker, and spread half the rice over it, along with the fried onions, mint leaves and coriander leaves.
- Add some garam masala, half the saffron milk, 1 tablespoon extra virgin olive oil.
- Repeat this cycle one more time such that the keema and the rice is arranged in layers. Cover the rice cooker and cook till done!
Serve with your favourite raita.