Mutton Keema Biryani is spicy and delicious #AndhraBiryani. This #MuttonMinceBiryani is made using mutton mince, basmati rice, curd , and onion. You can now make this #MuttonKeemaBiryani with Cookd's simple recipe and serve it hot. Do try this recipe and share your feedback with us.

In Partnership with @ButterflyKitchenAppliances

Mutton Keema Biryani Recipe :

Keema Masala:

Oil -3 tbsp
Ghee - 3 tbsp
Onion (thinly sliced) - 2 ½ Cups
Ginger Garlic Paste - 2 tbsp
Turmeric Powder - ½ tsp
Red Chilli Powder - 2 tsp
Coriander Powder - 1 tbsp
Salt - 1 ½ tsp
Mutton Mince - 750 grams
Green Chilli (finely chopped) - 4 nos
Curd (beaten) - 1 Cup
Coriander Leaves (finely chopped) - ¼ Cup
Mint Leaves - ¼ Cup
Garam Masala - 1 ½ tsp
Milk - ½ Cup

Rice:

Salt - As Needed
Ginger Garlic Paste - 1 tsp
Black Cardamom - 2 nos
Green Cardamom - 4 nos
Cinnamon - 2 inches
Bay Leaves - 3 nos
Cumin Seeds/Shahi Jeera - ½ tsp
Mint Leaves - ¼ Cup
Coriander Leaves - ¼ Cup
Green Chilli (slit) - 2 nos
Oil - 1 tsp
Basmati Rice (soaked for 15 minutes) - 500 grams

For Layering:

Saffron (soaked in warm milk) - A Pinch
Fried Onion - ½ Cup
Coriander Leaves (finely chopped) - 2 tbsp
Mint Leaves - 2 tbsp
Kewra Water - 1 tsp
Rose Water - 1 tsp
Ghee - 1 tbsp

Cooking Instructions:

Preparing the Keema Masala:

1. Heat the oil and ghee in a pan. Add the onion and saute until they turn golden brown.

2. Add the ginger garlic paste and saute for 1 minute. Add all the powdered spices (except garam masala powder) and cook for 3 minutes.

3. Add the minced mutton and garam masala, then saute for 5 minutes.

4. Add the beaten curd, green chilli, mint and coriander leaves. Mix well, cover and cook for 10 minutes.

5. Add milk and bring it to a simmer, so that everything mixes well together. Turn off the heat and set aside.

Preparing the Rice:

1. To a pot of water, add all the spices and ingredients.
Bring it to a boil, and simmer for 10 minutes.

2. Remove most of the spices that are floating. Add the soaked Basmati rice. Cook until the rice is 3/4th cooked. Strain it and set aside.

Layering the Biryani:
1 . To a pot, add half the Keema masala on the bottom. Add half of the cooked rice.

2. Repeat the step again with the remaining Keema and rice.

3. Top it with the saffron, fried onion, ghee, mint leaves, coriander leaves, Kewra water and rose water.

4. Cover with aluminium foil, place on a preheated tawa and cook on high heat for 5 minutes.

5. Reduce the heat to low and cook for a further 15 minutes.

6. Serve hot with raita.

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