How much cooking time?

75 min — 30 min prep, 45 min cooking.

Hyderabadi Kheema Biryani

Name: Hyderabadi Kheema Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Telangana Indian
Ingredients: 2tbsp Coriander Leaves; 20g ginger garlic paste; 250g Mutton; 10g Mint Leaves; 100g Curd; 300g rice; salt; 2piece Tomato; 2tbsp Ghee; 0.5tsp Turmeric Powder; 1tsp coriander powder; 3piece onion; 1tsp Red Chilli Powder (Lal Mirch); 1g bay leaf; 3g Green Cardamom; 2g Cloves; 2g cinnamon stick

Biryani with spiced minced meat layered with rice. Hyderabadi Muslim household staple.

Time 75 min · Serves 4 · 566 kcal · Hyderabad, Telangana

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

ginger garlic paste — 20 g (ground)
Mutton — 250 g (chopped)
Mint Leaves — 10 g (chopped)
Curd — 100 g (whole)
rice — 300 g (ground)
salt (optional) (whole)
Tomato — 2 piece (chopped)
Ghee — 2 tbsp (whole)
Turmeric Powder — 0.5 tsp (ground)
coriander powder — 1 tsp (ground)
onion — 3 piece (chopped)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)

Tempering

bay leaf — 1 g (whole)
Green Cardamom — 3 g (whole)
Cloves — 2 g (whole)
cinnamon stick — 2 g (whole)

Method

Wash the mutton keema and drain well. Wash the rice and soak it in water for 20 minutes. Finely chop the onion and tomato.
Heat ghee in a heavy bottomed pan, add whole cloves, cinnamon, green cardamom and bay leaf and saute for a few seconds till fragrant.
Add the chopped onion and cook till golden brown, then add the ginger garlic paste and saute till the raw smell disappears.
Add the mutton keema and cook on medium-high heat, breaking up any lumps, till it changes colour and releases its juices.
Add the chopped tomato, coriander powder, red chilli powder and turmeric powder, and cook till the tomato turns soft and the oil starts to separate.
Whisk the curd well and stir it into the keema along with mint leaves and salt, then cook covered on low heat for 8 to 10 minutes till the keema is tender and the mixture is fairly dry.
Meanwhile drain the soaked rice, boil it separately in salted water till about 80 percent cooked, then drain again.
Spread the cooked keema at the base of the pot, layer the par-cooked rice on top, cover tightly and let it steam on low heat for 10 to 12 minutes so the flavours combine.
Gently mix the keema biryani from bottom to top, garnish with coriander leaves and serve hot.

Common questions

How many calories in one plate of Hyderabadi Kheema Biryani?: 566 kcal per plate.
How much cooking time?: 75 min — 30 min prep, 45 min cooking.

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