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Tuesday, November 1, 2011

Smoked Mince Biryani

Recently I came across this recipe by Shireen Anwar on Masala tv and it looked very unusual. People dont experiment much with Biryani...but this was something different. The best thing about this recipe is that if you have stacked some boiled mince in your freezer....then this is an instant biryani option. Much easier than what I thought.


500 grams mutton mince
2 cups white basmati rice
1 cup onion chopped
1 tablespoon ginger & garlic paste
1 teaspoon cumin seeds
1 teaspoon peppercorn
1 teaspoon garam masala powder
3 to 4 cloves & 1-inch cinnamon stick
1 tablespoon chili paste
1/2 teaspoon turmeric powder
2 teaspoon each cumin, coriander & red chili powder
1 cup whisked yogurt
1/2 cup each coriander and mint leaves chopped
1 big size tomato sliced
1/2 cup crispy fried onion
2 eggs hard boiled and sliced
Few strands of saffron soaked in 2 tbsp milk
3 tablespoon clarified butter (ghee)
4 tablespoon oil
1 piece of coal


Heat a sauce pan, boil the mince with water and salt. And also in another pan keep eggs for boiling. When done remove from heat and set aside. Preserve the mince water and slice the eggs.
Wash the rice and soak it for 30 min. Boil the rice with salt, strain and set aside.
Keep the piece of coal on the fire and burn till it turns red hot.
Heat some oil and add cumin seeds, peppercorn, cloves and cinamon stick. When aromatic add chopped onion and give a light golden colour.
Now add ginger & garlic paste, green chilli paste and rest of the spice powders. Cook for 2 min on low flame and then add boiled mince with its stock or water. Place the lid and cook on low flame till the meat is cooked. If the gravy looks watery then cook till water evaporates and the gravy becomes thick and slightly dry.
Then add yogurt, mix well and cook for just 1 minute and switch off the gas. Keep a small foil on the mince and keep the burnt coal, pour a teaspoon of ghee and immediatly close the lid. Let the gravy get fumigated for 15 to 20 min. Discard the coal piece and add coriander leaves, mint lea, es and garam masala powder.
Take a bigger sauce pan and place a small layer of half of the boiled rice.
Pour mince gravy on it and spread evenly. Place a layer of sliced boiled eggs and a layer of sliced tomatoes. Now make one more layer of  the remaining rice , sprinkle saffron soaked milk, ghee, fried onions and chopped fresh coriander leaves.
Cover the pan with foil to make it air tight and place the lid. Leave it to cook on medium flames for about 15 to 20 min or till the pan is filled with steam.
Serve hot with yogurt raitha.


  1. my hubby loved it... and I loved the easy procedure

  2. was easy and it was liked by kids