How To Make Mutton Keema Dum Biryani | Easy And Simple Hyderabadi Kheema Biryani
2.2 هزار بار بازدید -
4 سال پیش
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Thanks to Kine Master App
keema biryani handerabad wala
keema biryani recipe in telugu
keema pulao
keema biryani with shan masala
keema biryani vahrehvah chef
keema biryani kerala style
mutton keema biryani yummy tummy
chicken keema biryani pakistani recipe
Hyderabadi Kheema biryani is a fantastic dish made with mincemeat and Basmati rice and some spices.
Try this Dum Keema Biryani and everyone will be asking for the recipe. Enjoy your Eid with Family and put something new on the table
Chicken or mutton kheema Hyderabadi biryani is one of the tastiest biryani recipes ever, mutton biryani, minced mutton biryani, chicken biryani, minced chicken biryani, Hyderabadi biryani, dum biryani
This is one of the mutton biryani recipes. keema biryani making is quite similar to the preparation standard dum biryani preparation. Try making this keema biryani at home easily by watching this video. This is a weekend special non-vegetarian recipe. We have prepared this keema biryani using a Kadai, but we can also prepare this recipe using a pressure cooker, I will upload the procedure in my upcoming videos.
Mutton Keema Dum Biryani
Ingredients
Mutton Keema 1 Kg
Basmati Rice 1 Kg
Onions 3 Big
Mint Leaves
Cilantro
Green Chillies 10
Salt as per Taste
Water 4 Litres
Ginger Garlic Paste 2 Tspns
Oil ½ Cup
Turmeric Powder ¼ Tspn
Salt as per Taste
Red Chilly Powder ¼ Cup
Coriander Seeds Powder 2 Tspns
Cumin Seeds Powder 1 Tspn
Biryani Masala Powder 2 Tspns
Curd 1 cup
Ghee 4 Tbspn
Lemon Juice
Bay Leaves 4
Green Cardomom 4
Tomato 1
Cinnamon Sticks 4
Cloves 5-6
Shaahjeera ½ Tspn
Rosewater 2 Tspns
Kewda Water 2 Tspn
Warm Milk ½ Cup
Saffron Stands ¼ Tspn
Orange Food Color ¼ Tspn
Aluminum Foil
Fried Onions ½ Cup
Procedure
First, take 1kg of Basmati Rice and wash it well and drain the water and set it aside for about a maximum of 30 minutes, not more than that. Later take ½ Cup of Warm Milk and add ¼ Tspn of Saffron Stands and Mix it well with the warm milk and set aside to soak the with the milk. Later take a bowl and add ¼ Tspn of Orange Food Color and Take 1 Tspn of Rosewater and 1 Tspn of Kewda water and set it aside. Now take a large deep pan and Add ½ Cup of Oil and three Big Sliced onions and fry them until transparent and, once they are transparent add 2 Tspn of Ginger Garlic Paste and fry until the raw smell disappears. Later Add the Dry Ingredients like ¼ Tspn of Turmeric Powder, Salt as per Taste, Red Chilly Powder ¼ Cup, 2 Tspns of Coriander Seeds Powder, 1 Tspn of Cumin Seeds Powder, 2 Tspn of Biryani Masala Powder and fry the dry ingredients for a couple of minutes and add the 1 Tomato chopped well and cook until the Oil floats. Now add few Mint leaves and a few cilantro and mix well. Now add 1 Cup of Curd and mix well until combines with masala and Now add the Main ingredients 1 Kg of Mutton Kheema and Mix well until it combines well the Masala and Now cover and cook it for about 20-30 minutes and mix in the intervals and Once it is done Now add few Mint Leaves and few Cilantro Leaves and Mix it well. Not take the Handi which you are ready to cook and add 1 Tbspn of Ghee on the Botton of the Haandi and Spread all over the bottom of the haandi. Now the Cooked Mutton Keema Curry on the Bottom of the Handi and spread it all over Now add ¼ cup of Fried onions, Few Mint Leaves, and Few Cilantro Leaves. Now set it Ready and now Deep a Big Vessels and Add 4 Ltrs of water and let them come to Boil and Salt if we taste the water must taste like sea saltwater. Now add 1 Tbspn of Ghee and squeeze in Half lemon Juice. Now add ½ Tspn of Shaahjeera, 4 Bay Leaves, 4 Green Cardamom, 4 Inches Cinnamon Sticks, 5-6 Cloves, Few Cilantro Leaves, and Few Mint Leaves. And Let come to Boila and then add the drained rice to the boiling water and let it cook about 90% done and then Take a big strainer Laddle and take the rice as shown in the video and spread as on the Mutton Kheema haandi. Spread all the rice in the haandi layer by layer. The bottom layer should be Mutton Keema Curry and the above layer should be the rice only 2 layers. Now add on the 1 Tbspn of Ghee and After that soaked Saffron Milk, and food color water and later ¼ cup of Fried Onions, and few Mint leaves, and few Cilantro Leaves. Now cover the edges with the dought or the Aluminum Foil paper and Put a pan on the Stove and then Put Haandi on the Pan Cook for 5 minutes on High Flames and later 10 minutes on medium flame and 20 minutes on the low flame and then switch off the flame and rest for about 20-30 minutes after that we can open and it is Ready with Serve.
Thanks to Kine Master App
keema biryani handerabad wala
keema biryani recipe in telugu
keema pulao
keema biryani with shan masala
keema biryani vahrehvah chef
keema biryani kerala style
mutton keema biryani yummy tummy
chicken keema biryani pakistani recipe
Hyderabadi Kheema biryani is a fantastic dish made with mincemeat and Basmati rice and some spices.
Try this Dum Keema Biryani and everyone will be asking for the recipe. Enjoy your Eid with Family and put something new on the table
Chicken or mutton kheema Hyderabadi biryani is one of the tastiest biryani recipes ever, mutton biryani, minced mutton biryani, chicken biryani, minced chicken biryani, Hyderabadi biryani, dum biryani
This is one of the mutton biryani recipes. keema biryani making is quite similar to the preparation standard dum biryani preparation. Try making this keema biryani at home easily by watching this video. This is a weekend special non-vegetarian recipe. We have prepared this keema biryani using a Kadai, but we can also prepare this recipe using a pressure cooker, I will upload the procedure in my upcoming videos.
Mutton Keema Dum Biryani
Ingredients
Mutton Keema 1 Kg
Basmati Rice 1 Kg
Onions 3 Big
Mint Leaves
Cilantro
Green Chillies 10
Salt as per Taste
Water 4 Litres
Ginger Garlic Paste 2 Tspns
Oil ½ Cup
Turmeric Powder ¼ Tspn
Salt as per Taste
Red Chilly Powder ¼ Cup
Coriander Seeds Powder 2 Tspns
Cumin Seeds Powder 1 Tspn
Biryani Masala Powder 2 Tspns
Curd 1 cup
Ghee 4 Tbspn
Lemon Juice
Bay Leaves 4
Green Cardomom 4
Tomato 1
Cinnamon Sticks 4
Cloves 5-6
Shaahjeera ½ Tspn
Rosewater 2 Tspns
Kewda Water 2 Tspn
Warm Milk ½ Cup
Saffron Stands ¼ Tspn
Orange Food Color ¼ Tspn
Aluminum Foil
Fried Onions ½ Cup
Procedure
First, take 1kg of Basmati Rice and wash it well and drain the water and set it aside for about a maximum of 30 minutes, not more than that. Later take ½ Cup of Warm Milk and add ¼ Tspn of Saffron Stands and Mix it well with the warm milk and set aside to soak the with the milk. Later take a bowl and add ¼ Tspn of Orange Food Color and Take 1 Tspn of Rosewater and 1 Tspn of Kewda water and set it aside. Now take a large deep pan and Add ½ Cup of Oil and three Big Sliced onions and fry them until transparent and, once they are transparent add 2 Tspn of Ginger Garlic Paste and fry until the raw smell disappears. Later Add the Dry Ingredients like ¼ Tspn of Turmeric Powder, Salt as per Taste, Red Chilly Powder ¼ Cup, 2 Tspns of Coriander Seeds Powder, 1 Tspn of Cumin Seeds Powder, 2 Tspn of Biryani Masala Powder and fry the dry ingredients for a couple of minutes and add the 1 Tomato chopped well and cook until the Oil floats. Now add few Mint leaves and a few cilantro and mix well. Now add 1 Cup of Curd and mix well until combines with masala and Now add the Main ingredients 1 Kg of Mutton Kheema and Mix well until it combines well the Masala and Now cover and cook it for about 20-30 minutes and mix in the intervals and Once it is done Now add few Mint Leaves and few Cilantro Leaves and Mix it well. Not take the Handi which you are ready to cook and add 1 Tbspn of Ghee on the Botton of the Haandi and Spread all over the bottom of the haandi. Now the Cooked Mutton Keema Curry on the Bottom of the Handi and spread it all over Now add ¼ cup of Fried onions, Few Mint Leaves, and Few Cilantro Leaves. Now set it Ready and now Deep a Big Vessels and Add 4 Ltrs of water and let them come to Boil and Salt if we taste the water must taste like sea saltwater. Now add 1 Tbspn of Ghee and squeeze in Half lemon Juice. Now add ½ Tspn of Shaahjeera, 4 Bay Leaves, 4 Green Cardamom, 4 Inches Cinnamon Sticks, 5-6 Cloves, Few Cilantro Leaves, and Few Mint Leaves. And Let come to Boila and then add the drained rice to the boiling water and let it cook about 90% done and then Take a big strainer Laddle and take the rice as shown in the video and spread as on the Mutton Kheema haandi. Spread all the rice in the haandi layer by layer. The bottom layer should be Mutton Keema Curry and the above layer should be the rice only 2 layers. Now add on the 1 Tbspn of Ghee and After that soaked Saffron Milk, and food color water and later ¼ cup of Fried Onions, and few Mint leaves, and few Cilantro Leaves. Now cover the edges with the dought or the Aluminum Foil paper and Put a pan on the Stove and then Put Haandi on the Pan Cook for 5 minutes on High Flames and later 10 minutes on medium flame and 20 minutes on the low flame and then switch off the flame and rest for about 20-30 minutes after that we can open and it is Ready with Serve.
4 سال پیش
در تاریخ 1399/06/14 منتشر شده
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