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Mutton Keema Biryani

Jun 23, 2017







This Iftaar, fill up your plate and your stomach with a rich mutton kheema biryani.


    For Grounded Paste -
    3 garlic cloves
    1 inch ginger
    8 green chillies
    Mint leaves
    Coriander leaves
    For Rice -
    1 cup rice
    2 cups water (to soak)
    2 cups water(to cook)
    1 tsp caraway seeds
    Salt to taste
    For Meat Mince Marinade -
    500 gms minced meat
    1 tbsp green chilli paste
    1 tbsp papaya paste
    Salt to taste
    1 tsp red chilli powder
    1 tbsp lemon juice
    1 tsp turmeric powder
    1 cup curd
    2 tbsp oil
    For Biryani -
    3 tbsp oil
    1 cup fried onions
    1/2 cup saffron
    Milk (to soak)
    3 tbsp ghee


1. In a blender add 3 garlic cloves, 1 inch ginger, 8 green chillies, mint leaves, coriander leaves and water, blend to make a paste and keep aside.

2. In a bowl add 1 cup rice and 2 cups water, leave aside to soak for 15-20 mins.

3. In a separate bowl add 500 gms minced meat, 1 tbsp green chilli paste, 1 tbsp papaya paste, salt to taste, 1 tsp red chilli powder, 1 tbsp lemon juice, 1 tsp turmeric powder, 1 cup curd and 2 tbsp oil. Mix well and keep aside.

4. Heat a pan, add 2 cups water, 1 tsp caraway seeds, salt to taste and soaked rice. Parboil for 5mins, keep aside.

5. Heat another pan, add 3 tbsp oil, 1/2 cup fried onions, marinated mince, again 1/2 cup fried onions, parboiled rice, saffron soaked in milk and 3 tbsp ghee. Cover and cook for 30-35 mins.

6. Biryani is ready to serve.

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