Hyderabadi Dum Kheema Biryani
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A rich and flavorful Hyderabadi Dum Kheema Biryani with a unique combination of minced meat, fenugreek leaves, eggplant, and potatoes, layered and slow-cooked to perfection.
01:15:00 total
Serves 6
medium
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Ingredients
- oil - as needed (for cooking)
- onion - watch the video to see (chopped)
- salt - pinch (pinch)
- ginger garlic paste - watch the video to see
- green chili - watch the video to see
- turmeric - watch the video to see
- mint leaves - watch the video to see
- kheema (minced meat) - 1 kg (with a bit of fat)
- chili powder - watch the video to see
- garam masala - pinch (pinch)
- coriander powder - watch the video to see
- cumin powder - watch the video to see
- tomatoes - watch the video to see
- eggplant (baingan) - watch the video to see
- curd - watch the video to see
- basmati rice - 500 grams (soaked for 30 minutes)
- whole garam masala - watch the video to see
- shah jeera (caraway seeds) - watch the video to see
- fried onions - watch the video to see
- saffron water - watch the video to see
- rose water - watch the video to see
- kewra water - watch the video to see
- potatoes - watch the video to see (small pieces)
Instructions
- Prepare Kheema: Cook chopped onions in oil with a pinch of salt until slightly colored. Add ginger garlic paste, green chili, turmeric, and mint leaves. Add kheema and cook until it resembles scrambled eggs. Add chili powder, garam masala, coriander powder, cumin powder, tomatoes, and eggplant. Mix well.
- Add Curd: Add curd, mix, cover, and cook on a slow flame.
- Assemble Biryani: In a heavy bottom pan, layer onions, potatoes, cooked kheema, mint leaves, and cooked rice. Add fried onions, leftover kheema, and rice. Finish with saffron water, rose water, and kewra water.
- Cook Biryani: Seal the pan with dough, add weight on top, and cook on a slow flame for 15 minutes. First 5 minutes on high until steam appears, then reduce to low for the remaining time.
- Serve: After cooking, remove the weight and dough, and serve the biryani hot.
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