Nalli keema Gosht Biriyani

Ingredients:

·       Mutton nalli – 2pc

·       Mutton keema – 100 gm

·       Basmati rice – 200gm

·       Curd – 200gm

·       Ghee – 100 gm

·       Green chilli paste – 1tsp

·       Ginger garlic paste – 2tsp

·       Fried brown onions – 100gm

·       Lemon juice – 1 lemon

·       Chilli powder- 1tsp

·       Cumin powder – ½ tsp

·       Coriander powder – ½ tsp

·       Turmeric – ¼ tsp

·       Tasting salt (aginamoto) – ½ tsp (optional)

·       Salt – to taste

·       Garam masala – ½ tsp

·       Clove – 5gm

·       Cinnamon – 5gm

·       Cardamom – 5gm

·       Shajeera – 15gm

·       Bay leaf – 2pc

·       Star anise – 5 gm

·       Stone flower (dagad fool) – 5gm

·       Javitri – 5 gm

·       Cashew nut – 20gm

·       Oil – 200ml

·       Mint leaf – 20gm

·       Coriander leaf – 20gm

·       Saffron food colour – pinch (optional)

Procedure:

Step 1:

·       Marinade nalli with chilli powder, turmeric, coriander powder, cumin powder, garam masala, salt to taste, ginger garlic paste and oil.

·       Pressure cook it for 5 whistles with some water.

Step 2:

·       Marinade the keema with some whole spices (clove, cinnamon, cardamom, shajeera), chilli powder, turmeric, coriander powder, cumin powder, garam masala, salt to taste, ginger garlic paste, chilli paste, tasting salt, ghee, brown onion, mint leaf, coriander leaf, lemon juice , oil and curd.

·       Rest it for at least 2-5 hours.

·       Take a wok, put it on a medium flame cook the marinated keema for 15min.

·       Now add pressure cooked nalli mixture into the keema and mix it well, cook it for another 2 min and switch of the flame

Step 3:

·       Soak basmati rice for half hour before cooking.

·       Take a sauce pot, put it on a medium flame and add oil, shajeera, cinnamon, cardamom, bay leaf, star anise, javitri, clove, stone flower, ginger garlic paste and water (Add  more water); let it boil and add salt for seasonings.

·       Once  the water get into boiling state add soaked rice and cook till 80% done.

·       Strain the excess water.

Step 4:

·       Take a biriyani pot add cooked keema nalli mixture in it and add some ghee along with roasted cashew nuts.

·       On top the mixture add strained rice which is cooked upto 80%.

·       Garnish it with mint leaf, coriander leaf, ghee, brown onion and saffron food color (optional).

·       Seal the pot with lid (use atta dough for sealing pot for dum).

·       Place the pot on a low flame for 5 min and remove frome the flame.

·        Place a tawa on  a low flame; keep the biriyani pot on tawa for 15min.

·       Switch off the flame and leave it for 5min more.

·       Open the lid and serve the biriyani hot.

Nalli keema gosht biriyani is ready to serve.