KHEME KI BIRYANI

1 kg basmati rice (around 3 1/2 mugs)

500 gram keema
3 medium onions, sliced (+ 1 for the potato mixture)
3 tbsp ginger/garlic paste
2 tomatoes, chopped
salt, acc to taste
1 cup cooking oil
3 medium potatoes,round slices
1 cup yoghurt
1 tsp chopped ginger
3 green chillies, chopped
1 cup fresh cilantro, chopped
1 cup fresh mint, chopped
2 boiled eggs
2 pinches of red/yellow food colour
few tbsp lemon juice
1 pack biryani masala or add your own mix of masala ( ts red chilli powder,
tbs dhaniya powder, tbs zeera powder, 1/2 ts haldi, salt, tsp garam masala,
tbsp whole zeera, ground fennelseeds (saunf), ground mace, ground
nutmeg)
1- Fry the onions till light brown
2- add ginger/garlic paste, keema and tomatoes and fry for around 15 to 20
minutes (bhoon).
3- mix the biryani masala in the yoghurt and add it to the keema
4- fry for another 10 mins, then cover the pan and leave it on slow fire till
keema is cooked (add a little water if necessary).
5- While the keema is cooking in a seperate frying pan heat some oil, add 1
sliced onion, sliced potatoes and fry till potatoes are almost cooked (ad a
little water and cover). Now add the green chillies, ginger slices, fresh
cilantro, fresh mint and mix well.
6- Make sure the keema is ready and there's no water left (bhoon it)
7- boil the rice in plenty of water till almost cooked. Drain it and splash with
cold water (to stop cooking process).

8- Final step is to layer the biryani. Start with half the cooked rice then add
your keema mixture and on top of that the potato mixture and the rest of
the rice. Now squeeze half a lemon on top and add the food colour.
9- cover the pan with foil and leave it on 'dum' (slow fire) for 20 mins.
Mix well and enjoy your biryani!