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TANDOORI KEEMA BIRYANI

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Ingerdients:

1: Rice 1/2 kg (boiled 80% with salt 1 & 1/2 tbsp, cumin seeds 1 tsp, green cardamom 3, black cardamom 2, cloves 6, black pepper corn 8, cinnamon stick 1, bay leaves 2)

2: mutton mince 1 kg or (beef)

3: tomatoes 5 medium (grind)

4: onions 2 medium (sliced)

5: tandoori masala powder 1 & 1/2 tbsp (heaped)

6: green chilli 6

7: dry plums 1/2 cup

8: ginger & garlic paste 2 tbsp

9: garam masala powder 1 tsp

10: corainder powder 1 tsp

11: cumin powder 1 tsp

12: salt 1 tsp

13: red chilli powder 1 & 1/2 tsp

14: oil 1/2 cup

15: food colour 1/4 tsp (mixed with kewra water 1 tbsp)

16: fresh coriander handful

17: fresh mint handful

18: coals to smoke

Recipe:

1: heat oil add the onions and fry till golden, on high flame.

2: add the mince and ginger & garlic paste mix and cook on medium to high flame tll it changes colour.

3: then add tomatoes, salt, tandoori masala, corainder powder, cumin powder, garam masala powder, red chlli powder, plums mx well, cover and cook on low to medium flame til the oil comes on the surface.

4: heat coals and smoke the mince as showen in the video.

5: transfer the mince in alarge pot add fresh mint, corainder, boiled rice, green chilli, food colour mixed with kewra water, cover the lid with a tea towel and frist keep it on high flame 5 minutes and then simmer on low flame for 10 minutes.

6: serve hot with salad, Chutny.

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