I normally don’t post on Fridays unless they are challenge posts. But this time, thought of giving that rule of mine a little miss. 🙂 Today is our anniversary #13. This is the fourth anniversary we are celebrating on the blog. 😀 At times I really wonder how much effort it takes to make a marriage work. One or the other spouse does a lot of adjustments, forgiving and forgetting the small and large mistakes. Why do we do it? There is something more than love that keeps a marriage going. I have realised that every day of my life. I am quite a moody person and one small thing can push me off a corner. HD is just the opposite. Maybe that’s why we are still together in it despite every odds. He is not a romantic that gives me surprises off the hook, or makes me feel extra special. But he works hard, he is a great dad to the girls (though he does irritate them a lot for fun and they hate him when he does that! 🙂 ), and he keeps us safe and protected. I think that is what matters the most – then all those “other” things that were never meant to happen would not matter.
This biriyani that I am sharing with you today is one of my favorites, due to its simplicity and deliciousness. Whenever I buy kheema, it gets converted into matar kheema or aaloo kheema. A casual browsing landed me on this link and I had to try the recipe. I am sure there are many who love Vahchef and his recipes. They are almost like no-fail for me in all cases. Hyderabadi cuisine is rich due to its Mughlai influences and it is my foodie dream to visit there and eat as much as food I could eat! Alas, I am not sure when my dream will come true, but hopefully soon, InShaAllah… 😀
Coming back to this biriyani, if you like chunks of meat in your biriyani, then this is not for you. The kheema literally melts into the rice, lending all its flavor, just what it is supposed to do. 🙂 So if you are looking for a simple satiating meal which qualifies to be a biriyani, then this one is for you. I have used beef mince but you can use chicken or mutton mince, as per your choice. Off to this simple recipe…
Hyderabadi Kheema Biriyani
- FOR MASALA:
- 1 tbsp oil
- 1 onion sliced
- 3 green chillies chopped
- 1 tsp ginger garlic paste
- 1/2 bunch of coriander leaves chopped
- 1/2 bunch of mint leaves chopped
- 1/2 tsp chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 500 gm mince meat I used beef
- 1/2 cup frozen green peas
- 2 tbsp tomato paste
- FOR RICE:
- 1 tbsp ghee
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- 2 cardamoms
- 10-15 black peppercorns
- 1 star anise
- 1 1/2 cup basmati rice washed and drained
- 3 cups water
- Salt to taste
- In a saucepan, heat oil. Fry onions till wilted.
- Add the ginger-garlic paste and chillies and saute till raw smell is gone.
- Now add most of the coriander and mint leaves (reserve little to sprinkle during dum), and the powders and saute for a minute.
- Add in the mince meat along with some salt and cook till almost done.
- Add the green peas and tomato paste, mix well. Cook for another five minutes.
- Meanwhile, heat ghee and briefly fry the whole spices.
- Pour in the water, add some salt and bring to a rolling boil.
- Add the rice, bring again to a boil. Then reduce the flame to the lowest and allow the rice to cook till done.
- Sprinkle the remaining coriander and mint leaves on top of the rice and then top with the kheema mixture. Close the lid and cook for another five minutes. Switch off and allow to rest for five more minutes.
- Fluff up with a ladle and mix well. Serve warm with raita!