Mince Meat and Scrambled egg Biryani
1 hr 10 Mins Serves 5 - 7We eat biryani worldwide, it's most
popular in Pakistan and India. Biryani has many variations, many kitchens make
biryani as per their taste and liking.
Mincemeat (qeema) biryani is one invention of my mother's cooking experiments.
For this biryani, we prepare two different curries - mincemeat (qeema) curry and scrambled egg with potato curry.
Both of the curries are prepared with a beautiful
combination of spices and then cooked on the lowest flame or dum with the
layers of semi-cooked rice.
It has several layers of mincemeat curry and scrambled egg
with a potato curry that gives this dish distinct flavors and textures. It is a
perfect balance of good quality protein and carbs. The ultimate comfort food and biryani addition
you will love to have in your kitchen.
Make this Biryani treat for your loved ones on any occasion. Here are some easy
steps and video guide that will help you in preparing this amazing dish.
Serve With
Raita and Salad
Ingredients
For mincemeat
👉 Cardamom
👉 Cinnamon
👉 Cloves
👉 Cumin Seeds
👉 Black Pepper
👉 Onion 10 medium-sized -
thinly sliced
👉 Ginger and garlic paste 10
- 12 tsp
👉 Mince Meat 1 kg
👉 Red chili powder 1 - 2 tsp
👉 Coriander Powder 3 - 4 tsp
👉 Salt - To Taste
👉 Water as required
👉 Garam Masala
For Egg and potato curry
👉 Fried onion
👉 Ginger and garlic paste
👉 Red Chili Powder 1 tsp
👉 Coriander Powder 3 tsp
👉 Turmeric Powder 1 tsp
👉 Salt - To Taste
👉 Garam Masala - 1 tsp
👉 Eggs - 5 to 6
👉 Tomato 3 to 4 chopped
👉 Potato 5 to 6 cut into cube
👉 Green Coriander
👉 Green Chili
For Rice
👉 Cardamom - 3 to 4
👉 Cinnamon 3 - 4
👉 Cloves 3 - 4
👉 Cumin Seeds - 1 tsp
👉 Black Peppercorn - 1 tsp
👉 Bay Leaves - 1 whole
👉 Rice 1 Kg
👉 Water - as required
👉 Cooking Oil
Direction
1-Thinly slice all the onions and
divide them into three portions. One portion for mincemeat, another for egg and
potato, and the third one for rice.
2- In a Wok, fry half
of one portion of onion till golden brown and add the remaining raw onion,
ginger and garlic paste, red chili powder, coriander powder, and salt. Sprinkle
a little water cover and cook for 15 minutes. Turn off
the flame and sprinkle garam masala. Cover and set aside for layering.
3- In another pan,
fry onion till golden brown add in ginger garlic paste, red chili powder,
coriander powder, turmeric powder, and salt. Mix and saute everything, add
tomato, garam masala, coriander leaves, green chili, and potato. Cover and cook
for 10 minutes or till the potatoes are done.
4- In a bowl, beat
eggs and add gradually to the potato curry on low flame. This will create a
nice texture for the curry. Cover and cook for 5 more minutes.
5- In a deep utensil,
pour in cooking oil, cinnamon, cardamom, cloves, cumin seeds, black pepper, bay
leaves, and rice. Incorporate everything, add warm water. Cover and cook till
rice is semi-done.
6-This is my most
favorite step. Make a layer of everything. The first layer of rice, then
mincemeat, and then egg and potato later. make 2 or 3 layers, whichever the way
you like it. Sprinkle garam masala on top, green chili, and saffron color.
Cover and steam it on a very low flame for 5 to 10 minutes.
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