1 kg lamb kheema (mince) 1 cup frozen petit pois peas1 small carrot grated2 ½ cups rice1 ½ medium onions (chopped)3 tomatoes (liquidised)2 whole green chilliesCoriander (chopped)Mint (chopped)Khuri limbre (curry leaves)3 blocks of frozen spinach OR3 handfuls of baby spinach leaves ½ teaspoon arad (Turmeric) ½ teaspoon egg yellow colour (optional)2 teaspoons crushed red chillies½ teaspoon crushed Jeeru (Cumin) 1 teaspoon dhana powder1 and half teaspoon salt (then taste if more is needed)2 teaspoons ginger paste1 teaspoon garlic paste7 tablespoons Greek yoghurtButter slices5 tablespoons oil + 3 teaspoons oil1 teaspoon whole Jeeru (Cumin) 6 small potatoes (peeled and cut into 4)
1.)Cook onions in 5 tablespoons oil with the whole Jeeru (Cumin) and khuri limbre in oil till golden brown then add the ginger garlic and cook for a bit.2.)Add the washed kheema (mince), salt, chilli, arad (Turmeric), dhana Jeeru (Cumin) and cook for about 10mins.3.)Add the spinach and cook for a further 5mins.4.)Add the tomatoes, chopped mint and coriander - 1:2 ratio - more mint than coriander and cook till oil comes to the top then add the potatoes and cook for about 5-10mins until the potatoes are half cooked. 5.)Remove from the cooker and leave to cool - once cool - add the yoghurt and whole green chilli, mix well.6.)In a separate pot - boil the rice in salt (to taste) water - when the rice is about half way done - add the peas and carrots, then drain the water out and keep the half boiled rice aside.7.)Lastly, layer your biryani - sprinkle the bottom of a pot with 3 teaspoons oil and 7 teaspoons hot water, then add ¼ of the rice on top of that, then layer the mince and potato mixture on top of that and then the rest of the boiled rice that’s left. Garnish with a few more khuri limbre leaves, chopped mint and butter slices and steam on medium heat for 20-30mins.