KEEMA & MASOOR BIRYANI

Recipe:

1: boil rice with salt and keep aside.

2: soak the daal in water over night, then wash and boil with salt for 20 minutes, drain the water and keep aside.

3: heat oil in a pan add cloves, black pepper corn, black cardamom, cumin seeds 1tbs, cinnamon stick, green cardamom, onions, ginger & garlic paste, fry till gets a light golden colour on high flame.

4: then add tomatoes, mince, red chilli powder, salt, turmeric, water 1/4 cup mix well wait for a boil on high flame, then lower the flame to medium and cook till the oil comes on the surface.

5: then add the green chilli half, garam masala 1 tsp, mint half, coriander half mix well cook further for 2 minutes on high flame and keep aside.

6: in a pan heat 3tbs oil, cumin seeds 1tbs, green chilli and sauté on high flame.

7: then add the boiled daal, crushed red chilli, garam masala powder 1 tsp, mint, coriander mix on high flame for a few minutes and keep aside.

8: in a large pot layer half of the boiled rice top it with, daal, mince, remaining rice, kewra water mixed with food colour, fried onions, melted ghee and a few mint leaves, cove cover the lid with a tea towel and simmer for 10 minutes.

9: serve hot. 

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By Faiza Zarif

Cook With Faiza