Keema Biryani - Biryani with Ground Lamb and Peas

A quick and easy, can’t go wrong with it – kinda recipe for Keema Biryani with ground lamb and peas. This will soon become the go-to biryani recipe in your household.

Course Main Course, Rice

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 767kcal

Author Manju

Ingredients

For the rice

1 ½ cup basmati rice
2 ½ cups water , to cook the basmati rice
salt , to taste

For the spice paste

1 green cardamom
3 cloves
1 inch piece of cinnamon
1 star anise
1 piece of mace
1 teaspoon black pepper
4 cloves garlic
1 tablespoon chopped ginger
a handful of cilantro leaves ( it is an estimate and its fine if you take a little more or less. Same goes with the mint)
½ cup mint leaves

For the meat mixture

3 tablespoon ghee
1 tablespoon grape seed oil
2 bay leaves
1 red onion , chopped
2 roma tomates , chopped
1 teaspoon turmeric powder
1 teaspoon cayenne powder
1 lb organic ground lamb
1 cup frozen green peas
salt , to taste
¼ cup minced cilantro , to garnish

Instructions

Rinse the basmati rice in cold running water. Cook it in the 2 ½ cups water with salt added till most of the water evaporates and little holes are formed on the surface of the rice. Switch off the heat and cover the rice and keep aside.
Grind all the ingredients in the spice paste list to a coarse paste using a mortar and pestle.
Heat the ghee and oil in a heavy bottomed pan and add the bay leaves. Toss in the red onions and sauté till translucent. Now add the spice paste and the turmeric and cayenne. Let it cook over medium high heat till all the spices combine with the onions. Now add the tomatoes and let it cook till the tomatoes soften and the ghee separates on the side.
Now add the ground lamb and salt and let it cook well. Toss in the green peas and let it all cook well together.
Add the cooked rice and gently toss around to just about mix together. Do not over mix or the rice will get all mushy. Top with minced cilantro and serve with raita.

Nutrition