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Kheema/Minced meat Biriyani (Kannur style)

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Ingredients

Adjust Servings:
For Kheema Masala
2 table spoon Oil
2 to 3 Cloves
2 Cardamom
1 inch Cinnamon Stick
1 big (210 g) Onion
1 table spoon Ginger Garlic Paste
4 to 5 Green chilli
1 medium ( 115 g) Tomato
1/4 tea spoon Turmeric Powder
1/2 tea spoon Black Pepper Powder
1/4 tea spoon + 1/2 tea spoon Garam Masala Powder
450 g Minced meat (Kheema)
Salt to taste
1 1/2 tea spoon Lemon juice
2 table spoon + 2 table spoon chopped Coriander Leaves
2 table spoon + 2 table spoon Mint leaves
For Ghee rice :-
2 table spoon + 1/2 tea spoon Ghee (Clarified butter)
1/2 of 1 small(2 table spoon) chopped Onion
2 Cloves
2 Cardamom
1 Bay Leaves
1/2 inch Cinnamon Stick
3 1/2 cup boiled Water Refer Note
Salt to taste
2 Cup Basmathi Rice/Jeerakashala Biriyani Rice

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Kheema/Minced meat Biriyani (Kannur style)

Features:
  • Gluten Free
  • Spicy
Cuisine:

Ingredients

  • For Kheema Masala

  • For Ghee rice :-

Directions

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Health Tips

  • Meat contain large amount of protein, which is one of the most important element for improving over all elements of our body.
  • Meat is a rich source of iron,zinc and selenium. Iron helps in forming hemoglobin, zinc helps in tissue formationa and imrpoves metabolism, where as selenium breaks down the fat and other chemicals in the body.
  • It contain Vitamin A, Vitamin B and Vitamin D as well.

 

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Steps

1
Done

For masala :-

  1. Heat oil in a pressure cooker or a thick bottom pan and add cloves,cardamom,cinnamon stick and saute for a minute.
  2. Then add chopped onion and saute untill soft.
  3. Now add ginger garlic paste and crushed green chilli saute well for a minute.
  4. Then add chopped tomato and saute untill it gets soft.
  5. After that, add the powders from 9 to 11 and mix well.
  6. Then add cleaned kheema(minced meat) with enough salt and incorporate well with masalas.
  7. Close the lid and cook for 4 whistles if using pressure cooker. Or cook untill kheema get soft in a regular pan(around 15 to 20 minutes).
  8. You will get water from onion and kheema. Masala should not be watery…dry up the excess water from the masala if it is there.
  9. Now add 1/4 tea spoon garam masala and lemon juice and mix well.
  10. Then add chopped coriander and mint leaves,mix well and keep it aside.
2
Done

For Ghee rice :-

  1. Wash and soak the rice for 20 to 30 minutes.
  2. Heat ghee in a thick bottom (preferably non stick) pan on medium flame and add cardamom, cloves,bay leaf,cinnamon stick and splutter.
  3. Now add chopped onion and saute untill it just change color to pink (dont make it brown, it may change the color of ghee rice as well)
  4. Now add boiled water and enough salt.
  5. Then drain the soaked water and add the rice.
  6. Cook the rice on medium heat untill water evaporate. Then keep the flame to low and cook.
  7. When rice half cooked, flip the rice using a spatula upside down to make sure even cooking.
  8. When rice cook completely, switch off the flame and keep aside.
3
Done

Layering and keeping for Dum

  1. Take a thick bottom pan (you can use same pan used for making ghee rice). Rub the 1/2 tea spoon ghee.
  2. Spread half of the ghee rice as 1st layer.
  3. Then sprinkle 1/4 tea spoon of garam masala, 1 table spoon mint leaves and coriander leaves on it.
  4. After that, spread prepared kheema masala on it.
  5. Then spread the remaining ghee rice on top of kheema masala.
  6. Again sprinkle rest of garam masala, mint leaves and coriander leaves.
  7. Now close the pan tightly with aluminium foil and keep the lid on top of that.
  8. Keep a aluminium round plate if you have one on the stove, switch on the gas stove on a very low heat keep the rice and masala pan on it. Keep it for around 20 to 25 minutes for getting Dum and switch off the flame.
  9. Serve hot biriyani with cucumber raita and pickle of you choice.
  10. Enjoy with your loved and lemme know the feed back.
4
Done

Tips & Tricks

  1. Adjust the green chilli as you prefer.
  2. Usually for making ghee rice, we take water double the amount of rice, but for making biriyani, reduce the water by half cup because, when you keep the biriyani for Dum, little moist from masala makes it cook perfectly.
  3. Jeerakashala rice gives most authentic taste of malabar biriyani, but if you cant get it, you can use basmathi rice.

Nadishaf

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