Minced Goat Biryani or Keema Biryani is a hearty one-pot meal that can be served with raita and eggs. I only used to prepare curries with minced goat meat. Wanted to try a different recipe and decided on biryani. The possibility of getting rice and meat in every bite you take is increased while using minced meat! That’s like a bonus point when compared to other biryanis.
Ingredients:
- 1/4 cup Ghee
- 2 inches Cinnamon
- 2 Star Anise
- 1 Mace
- 4 Cloves
- 4 Cardamom pods
- 2 Bay leaves
- 1 large Onion
- 2-3 Green chillies or 1 Jalapeño
- 30 grams Ginger
- 30 grams Garlic
- 400 grams minced or ground Lamb
- 2 teaspoons Salt
- 2 teaspoons Chilli powder
- 1 teaspoon Kashmiri chilli powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam Masala
- 2 Tomatoes
- 1/4 cup Curd/Yoghurt
- 1 1/2 cups Basmati Rice
- 1 1/2 cups Water
- 1/4 cup Mint leaves
- 1/4 cup Coriander leaves
Preparation:
Gather all the ingredients. Take ginger and garlic in a blender and make it to a paste. Chop the onion and green chillies.
Heat ghee in the Instant pot on sauté mode. Add in cinnamon, star anise, cloves, cardamom pods, bay leaves. Fry for about 30 seconds and add in the chopped onion. Sauté till translucent and add the ginger, garlic and green chilli paste. Sauté till the raw smell of the paste turns aromatic.
Add the washed and drained minced lamb. The red colour of the meat will turn a murky brown as you sauté and ooze out water.
Add the tomatoes followed by salt, turmeric powder, garam masala. Fry till the tomatoes are cooked.
Add yoghurt and mix them all together. Add in the washed and drained rice. Mix through slowly so as not to break the rice. Add in the mint leaves and 1 and a 1/2 cups water. Check for salt and add more if needed. Close the lid and Cancel the Sauté mode in the Instant pot and change it to Pressure Cook. Set the level high and timer to 6 minutes.
Once it is done allow the pressure to settle by itself for 10 minutes and release the pressure manually after that. Open and fluff it with the help of a fork. Add coriander leaves and mix through gently.
Serve hot with boiled eggs and raita.
