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Masala Mince Biryani

Masala Mince Biryani

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 4

  • Mutton mince 250 gms

  • tomatoes 250 gms

  • Onion sliced 2 nos

  • Ginger garlic paste 2 tbsp

  • Coconut powder 2 tbsp

  • Garam masala powder 1 tsp

  • Red chili powder 1 tsp

  • Salt according to your taste 1 pinch

  • Black pepper 7 nos

  • Cloves 4 nos

  • Cinnamon 3 nos

  • Bay leaves 4 nos

  • White cardamom 3 nos

  • Curd 1 cups

  • lemon 1 nos

  • Oil 5 tbsp

  • Food color orange 1 pinch

  • For pre cooked rice : Rice 6c pinch

  • Mint leaves 8-10 nos

  • Cinamon 3 nos

  • Bay leaves 4 nos

  • Salt according to your taste 1 pinch

Directions

  • 01

    wash and soaked rice for 2 hour

  • 02

    in a pan roast coconut powder for five minutes and then grind it to make a paste.. keep a side

  • 03

    heat oil in a pressure cooker

  • 04

    add onion saute till brown color and then remove it in a mixer pot and make paste

  • 05

    now add black pepper cinnamon cloves bay leaf cardamom in a oil and saute

  • 06

    now add tomatoes slightly cut in a oil and let them Cook till its become soft and mashed

  • 07

    now add mince ginger garlic paste and mix well

  • 08

    now add coconut paste and mix it

  • 09

    now add all spices along with salt and saute

  • 10

    now add onion paste and curd mix well

  • 11

    add required water and pressure cooked till 4 to 5 whistle

  • 12

    open a lid and saute till oil comes and add lemon juice in it

  • 13

    now in a big pot add water mint leaves cinnamon and bay leaf when its come to boil add salt and rice

  • 14

    now cooked pre cooked rice whenits half done drain remaining water and keep a side

  • 15

    now remove half rice from a pot

  • 16

    now put mince masala in a pot and then rice layer again mince masala and rice layer

  • 17

    now add some food color at the top and let them cooked on low flame for 10 minutes after that its ready to eat

  • 18

    serve hot with curd

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