:
**For Keema (Minced Meat):**
500 grams mutton or lamb keema (minced meat)
2 large onions, finely sliced
2 tomatoes, chopped
15 grams ginger garlic paste
125 grams curd (Dahi)
6 grams red chili powder
5 grams turmeric powder
6 grams garam masala
15 grams Salt
Fresh coriander leaves, chopped
**For Rice:**
500 grams basmati rice, soaked for 30 minutes
Whole spices (bay leaves, cardamom, cinnamon, cloves)
15 grams Salt
**For Biryani Masala:**
70 grams ghee or vegetable oil
130 grams fried onions
130 grams chopped mint leaves
130 grams chopped coriander leaves
5 grams saffron strands soaked in warm milk
**For Layering:**
Ghee or vegetable oil
Fried onions
Chopped mint leaves
Chopped coriander leaves
Saffron-infused milk
Instructions:
**1. Cook the Keema:**
1. In a pan, heat oil and sauté the sliced onions until golden brown.
2. Add ginger garlic paste and sauté until the raw smell disappears.
3. Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and the oil separates.
4. Add minced meat (keema) and cook until it's browned.
5. Stir in Curd (Dahi) and garam masala. Cook until the keema is cooked through and the mixture is dry.
6. Garnish with chopped fresh coriander leaves. The keema masala is ready.
**2. Cook the Rice:**
1. Boil the soaked basmati rice with whole spices and salt until it is 70-80% cooked. Drain the water and set aside.
**3. Prepare Biryani Masala:**
1. In a large pot, heat ghee or vegetable oil. Add fried onions, chopped mint leaves, and chopped coriander leaves. Sauté for a few minutes.
**4. Layering the Biryani:**
1. In the same pot, layer half of the partially cooked rice over the biryani masala.
2. Spread the cooked keema evenly over the rice layer.
3. Top it with the remaining rice.
4. Drizzle ghee or vegetable oil over the rice. Sprinkle fried onions, chopped mint leaves, chopped coriander leaves, and saffron-infused milk on top.
**5. Dum Cooking:**
1. Seal the pot with a tight-fitting lid or aluminum foil.
2. Cook on low heat (dum) for 30-40 minutes until the keema is tender, and the rice is fully cooked.
3. Allow the biryani to rest for a few minutes before gently fluffing the rice with a fork.
**6. Serve:**
1. Serve Gosht Keema Dum Biryani hot, garnished with additional fried onions and fresh coriander leaves.
Enjoy the rich and aromatic flavors of Gosht Keema Dum Biryani! Serve it with raita or a side of your choice.
