Kaima Biryani

Method

1. 1

   Marinate minced meat: Mix 500g minced meat (beef or mutton) with 1.5 tbsp ginger-garlic paste, 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala and salt. Marinate 30 minutes.

2. 2

   Cook minced meat: Fry minced meat in 3 tbsp oil on high heat 10-12 minutes until completely cooked and slightly crispy.

3. 3

   Fry birista: Slice 3 shallots thinly. Deep fry until very dark golden. Drain. Reserve oil.

4. 4

   Parboil Jeerakasala rice: Wash 2 cups Jeerakasala rice. Soak 20 minutes. Boil in salted water 5-6 minutes. Drain.

5. 5

   Make base: In a pot heat reserved birista oil. Add 2 chopped tomatoes and cook 6 minutes.

6. 6

   Add cooked mince: Add the cooked minced meat to the tomato base. Mix well.

7. 7

   Layer rice: Spread parboiled rice over the mince.

8. 8

   Add garnishes: Add birista, 3 tbsp ghee, fresh mint, coriander and saffron milk.

9. 9

   Seal and dum cook: Seal tightly. Cook on tawa — high heat 5 minutes then lowest heat 25 minutes.

10. 10

    Serve: Rest 8 minutes. Kaima biryani is made with minced meat — popular in Malabar. Serve with raita.