Basmati rice – 2 cups(250ml cup measurement)
Ghee – 2 Tbspn.
Onion – 1 small
Carrot – 1 small
Hot water – 4 cups ( water should be double the amount of rice)
Mint & Coriander leaves – a few chopped
Whole spices – 3 cardamoms, 4 cloves, a small cinnamon stick, ½ star anise
Beef Kheema – ½ kg
Curry leaves – a few
Raisins & cashews – a handful
Ghee & Oil – 1 tbsp each
Coriander & mint leaves – a handful
Tomato – 2 medium sized
Black pepper powder – ½ Tspn.
Garlic paste – 1 tbsp
Green Chilly paste – 1.5 tbsp or 2 Tspn.
Turmeric powder – ½ tsp
Red chilly powder – 1 Tbspn.
Ginger paste – 1 Tspn.
Coriander powder – 1 Tbspn.
Onion – 2 medium sized
Garam masala powder – ½ Tspn.
Making of Ghee rice:
Into a bowl add two cups of basmati rice, my cup measurement is 250ml. Wash the rice very well. Soak for at least 30 minutes. Once it has soaked well drain the water and keep it aside. Then slice on onion, slice it as thinly as possible. Then slice one small carrot, Here I have taken half of one large carrot.
Now heat a vessel, add two tablespoons of ghee. Add whole spices, cardamom, cloves, cinnamon and star anise. Mix the ghee with it. Then goes with sliced onion and then sort it for one minute. Now add the drained rice into the vessel and roast it for 3 to 4 minutes then add 4 cups of hot water(the water should be doubled the amount of the rice). Then add the chopped carrot. Chop a few mint leaves and some coriander leaves, add these to the rice. Add some salt and mix. Once it starts boiling, cover and cooks in low flame till all the water is dried out. Check the rice and if the all the water dried then just give a mix to the rice. Cover it again and keep it aside.
Moving onto making Keema Masala:
Take two medium size onions and slice it very thinly, only then you will get very crispy onions when deep fried. Then deep fry the onions in hot oil. Add some curry leaves for an extra flavor. Once it turns to a nice golden color, remove it from the oil. The color of biriyani depends on the color of fried onions.
Into the same oil fry the cashews and raisins. Now into a pressure cooker add one tablespoon ghee and one tablespoon oil (you can use the oil from fried onions). Add one tablespoon ginger paste and one tablespoon garlic paste, saute it to the raw smell goes.
Meanwhile, let’s chop two medium tomatoes. Then add chopped tomatoes, mix well. Add ½ or 2 tablespoons green chili paste to this and mix well till the tomatoes goes to really soft. To this add ½ spoon turmeric powder one tablespoon red chili powder one tablespoon coriander powder ½ teaspoon black pepper powder ½ teaspoon garam masala powder and mix together till raw smell goes. Now wash the handful of coriander leaves and chopped and chop the mint leaves as well. Add these to the masala, along with this add fried onions (keep some fried onions aside for garnish).
Mix everything very well. Here I have taken ½ kg beef keema adding it and mix it well for 5 minutes. Add salt and mix again. Now level it, and on top add the ghee rice and spread it well evenly. Cover the pressure cooker and cook it very low flame for 7 to 8 minutes(make sure it’s in very low flame otherwise it may burn at the bottom). And then switch-off the flame. Once the pressure is all released open the lid and serve hot. Garnish with fried onions raisins and cashews. Add some coriander leaves on top for a color. Now our delicious Keema Biriyani is ready to eat.