Beef Mince Biryani With Masoor

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Rec cred: @when_ruhana_cooks
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RECIPE

1kg beef/mutton mince2 large onions (sliced)3 cloves4 cinnamon sticks5 cardamom pods5 whole peppercorns2 star anise1 teaspoon cumin seeds1 tablespoon red ginger garlic masala1 ½ teaspoon salt2 teaspoon chilli powder2 teaspoon coriander powder2 teaspoon cumin powder¼ teaspoon turmeric powder1 tablespoon brown vinegar1 teaspoon mustard powder3 large tomatoes (liquidized)1 liter sourmilk½ cup frozen peas (rinsed)1 tin brown lentils in brineYellow food coloring4-5 potatoes (quartered, fried)Saffron threads1 bunch coriander (chopped)Handful mint (chopped)Biryani or saffron essenceghee (Clarified butter)/ butter cubes
Rice-2 cups basmati rice4 cups water1 teaspoon rough salt
METHOD1. In a pot, add water with rough salt and bring to boil. Add in rinsed rice and boil till rice is cooked but still firm. Drain and leave aside.2. Braise onions in oil till golden, then remove half and leave aside.3. Add whole spices to onion in pot and braise. 4. Add powdered spices, masala and vinegar, braise till fragrant, then add in mince and mix in well.5. Brown mince, breaking lumps with the back of spoon6. Add in peas and liquidized tomatoes.7. Cook till liquid has reduced, then add in chopped coriander, slit chillies and 1 cup sourmilk to mince and remove from stove.8. Color potatoes before frying. When done add to mince.9. Drain lentils and rince and pour over the potatoes.10. Then spoon over the boiked rice and sprinkle on the reserved onions.11. Chop mint and coriander and sprinkle over.12. Place over blobs of butter/ghee (Clarified butter). 13. In a pan heat with ¼ cup water, saffron threads and few drops biryani essence. Heat till saffron colors water.14. Drizzle over rice. Then cover pot with foil and lid.15. Place pot back on stove and steam altogether until rice is fluffy and all liquid has reduced/ or even moderate heated oven. When done, serve with dhai/raita and fried papad.

POSTED ON

12 Feb 2017

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