Mince Biryani

CREDITS

My own recipe

INGREDIENTS

1 kg beef mince2 large onions sliced 2 medium sized tomatoes, blended2 green chillies sliced 3 medium sized UTD potatoes quartered3 c maasTomato paste - 1 tablespoon2 tablespoon ginger and garlicCurry leavesWhole spices (Cinnamon sticks,Elachi (cardomom),jeera,star anise,cloves)Ground spices (kashmiri chilli powder,tumeric,dhania (coriander),jeera) 2 or 3 cups of rice (If you prefer more white rice than Masoor (Back lentils),put 3 cups)1 c Masoor (Back lentils) or 1 tin of black lentils in brine¼ c peasSalt

METHOD

1. Boil rice with salt,1 bay leaf,Elachi (cardomom) and cloves until al dente 2.Boil Masoor (Back lentils) separately with a bit of salt until al dente (omit if using canned Masoor (Back lentils))3. Marinate defrosted mince in maas,ground spices and ginger and garlic4.Fry quartered potatoes colored with egg yellow on low heat until golden brown - strain4.1 Fry half of the sliced onions in oil with whole spices until golden brown in the same oil used to fry potatoes - strain5.Add mince mixture and let it cook on med-low heat for about 10 minutes 6.Add tomato paste,peas and tomatoes and allow to cook for another 5 minutes (mince must not be dry)7.Layer quartered fried potatoes into mince then layer strained Masoor (Back lentils) on top of mince and potato 8.Layer strained rice on top and even out. Colour a cup or so with egg yellow powder and mix with the white rice gently so there's a mix of yellow and white. Colour a tablespoon or so of the yellow rice with a bit of egg yellow to get the orange grains.9.Sprinkle fried onions as the last layer and dot with butter10.Cover with foil and then steam in preheated oven at 180 for about 30-45mins
Serve with dhay (sour milk) and salad

INFO & TIPS

Add spice to preference and can also add Shan biryani mix of choice

POSTED ON

30 Jun 2025

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