Hyderabadi Qeema Biryani

Ingredients

• 500 g ground lamb or beef
• salt (to taste for the meat marinade)
• 3 tbsp ginger-garlic paste (for the meat marinade)
• 1.5 tsp red chili powder
• 0.25 turmeric powder (The source states “1/4th turmeric powder” without specifying a unit.)
• 2 tsp garam masala powder
• 2.5 green chilies (2–3, chopped)
• 0.75 cup yogurt (for the marinade)
• 2 tbsp lemon juice (for the marinade)
• 0.5 cup oil (for cooking the meat)
• 0.25 tsp shahzeera (caraway or black cumin) (for the meat)
• 2 cloves (for the meat)
• 3 cardamom pods (for the meat)
• 2 cinnamon sticks (small sticks, for the meat)
• onion (Half an onion, sliced, for browning with the spices)
• 1 tbsp ginger-garlic paste (added while browning the onion)
• 3 tomatoes (medium, chopped)
• 1 cup fried onions (added to the cooked meat; reserve a few more for layering)
• 0.25 cup cilantro (chopped, for the meat mixture; reserve some for layering)
• 0.25 cup mint leaves (chopped)
• lemon juice (A splash, added to the cooked meat)
• 600 g rice (Wash and soak before cooking)
• 1.5 L water (for boiling the rice)
• 0.5 tsp shahzeera (caraway or black cumin) (for the rice-boiling water)
• 2 cloves (for the rice-boiling water)
• 3 cardamom pods (for the rice-boiling water)
• 2.5 cinnamon sticks (2–3 sticks, for the rice-boiling water)
• 3 tbsp salt (for the rice-boiling water)
• lemon (A splash of juice; leave the peel in the boiling water)
• oil (A few drops, for the rice-boiling water)
• 2 tsp ghee (for layering)
• saffron (A few strands, soaked in the saffron water)
• 4 tbsp water or milk (For soaking the saffron)
• cilantro (Some chopped cilantro for layering)
• fried onions (A few for layering)
• 0.5 cup reserved rice-boiling water (Reserved after par-cooking the rice)
• yogurt raita (For serving)

Steps

1. 1

   Combine the ground lamb or beef, salt, 3 tablespoons ginger-garlic paste, red chili powder, turmeric powder, garam masala, chopped green chilies, yogurt, and 2 tablespoons lemon juice in a bowl. Mix thoroughly, then marinate for 1–2 hours.

2. 2

   After marinating, heat the oil in a pan. Add the shahzeera, cloves, cardamom, and small cinnamon sticks.

3. 3

   Add half of the sliced onion and 1 tablespoon ginger-garlic paste. Cook for a few minutes, stirring, until the onions brown.

4. 4

   Add the marinated meat and mix it with the browned onion and spices. Cook as the meat releases some water.

5. 5

   Add the chopped tomatoes. Cover the pan and cook over low heat until the tomatoes soften.

6. 6

   Add 1 cup fried onions, cover the pan again, and cook over low heat for 25 minutes, or until the meat is cooked through.

7. 7

   Add the chopped cilantro, chopped mint leaves, and a splash of lemon juice. Mix thoroughly, then set the meat mixture aside.

8. 8

   Wash the rice thoroughly 2–3 times. Soak it in water for 20 minutes, then drain.

9. 9

   In a large pot, bring about 1.5 liters of water to a rolling boil with the shahzeera, cloves, cardamom, cinnamon sticks, salt, a splash of lemon juice with the peel left in, and a few drops of oil.

10. 10

    Add the soaked rice to the boiling water. Cook for 4–5 minutes, only until the rice is about 80% cooked. Reserve 1/2 cup of the rice-boiling water before draining the rice.

11. 11

    In a large pot, layer half of the cooked meat on the bottom. Add half of the par-cooked rice over the meat, then layer the remaining meat and the remaining rice. Level the rice on top.

12. 12

    Top the rice with a few fried onions, some chopped cilantro, the ghee, a little saffron water made by soaking a few saffron strands in 4 tablespoons water or milk, and the reserved 1/2 cup rice-boiling water.

13. 13

    Cover the pot tightly with aluminum foil, then cover it with the lid. Place something heavy on top so steam does not escape.

14. 14

    Cook over high heat for 7–10 minutes. Reduce the heat to low and cook for 30 minutes.

15. 15

    Let the biryani rest for about 10 minutes before opening the pot. Mix carefully and serve with yogurt raita.

Notes

The source does not specify the exact amount of water used to soak the rice or the exact amount of saffron. It also says “1/4th turmeric powder” without a unit. Reserve the rice water before draining the par-cooked rice. The meat should be cooked through before layering.

Nutrition per serving

• main
• biryani
• South Asian
• Hyderabadi
• lamb
• beef
• rice
• stovetop