Hyderabadi Qeema Biryani Recipe

In Pakistan, we follow different cuisines from around the world. We make some recipes as it is according to that cuisine, but most of the time we make many changings and variations in the recipes of different cuisines to best fit them according to our taste...One of those cuisines that we follow is Hyderabadi Cuisine. Hyderabadi cuisine is considered as a very famous, rich and traditional cuisine in Pakistan as well as in India. Most of the recipes of this cuisine includes different nuts, especially peanuts and cashews, and other rich ingredients such as desiccated coconut. And this cuisine is also known for including so much spices and sour ingredients like green tamarind. Hyderabadi food is mostly so spicy and tangy, but if you are not fond of spicy and sour food so you can add reasonable spices and other ingredients according to your taste. I will share many hyderabadi recipes, but today I am sharing the Hyderabadi Qeema Biryani Recipe and you can definitely add chillies acccording to your taste buds. 

Ingredients:

• 1/2 kg beef minced
• 1 kg rice
• 1 cup oil
• 3 cup onion(sliced)
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1/2 cup green chilli paste
• 4 big tomatoes
• 2 cups yogurt
• salt(as required)
• 1 tsp turmeric
• 1 tbsp all-spice powder
• whole spices (1/2 tsp black pepper corn, 1/4 tsp cloves, 2 black cardamom, 1 bay leaf, 1 tbsp cumin seeds)
• 1 cup fresh coriander(chopped)
• 1/2 cup fresh mint(chopped)
• 8-10 big green chillies
• 2 tsp grounded black pepper
• 1 tsp nutmeg and mace powder(jaifal javitri powder)
• 1 tsp zarday ka rang (orange food color)(optional)

Directions:

• Fry thinly sliced onion in pre-heated oil until it turns golden brown and crispy. Take out and spread the fried onion in a dish.
• Grind fried onion, tomatoes, yogurt (and green chillies if you are not using green chilli paste).
• In the same oil, add ginger garlic paste, beef minced, salt and 1/2 tsp turmeric.
• Cook for few minutes then add that onion and tomato paste. Cook it until the mince is done and keep on stirring in between.
• In a big pot, take almost 4 liters of water. Add whole spices, 1/2 tsp or turmeric and 6-7 tsp of salt. Bring it to boil, then add washed and soaked rice in it. Boil until rice are 3/4th done, then strain the rice.
• In a pot, add a layer of boiled rice, then cooked mince, then sprinkle black pepper, all-spice powder, nutmeg and mace powder, coriander and mint, again boiled rice.
• Dissolve food color in water and pour over the rice, close the lid. 
• Turn the flame on high, and leave for a minute or two until you see the steam coming out of the pot. then slow down the flame and steam cook for 10-15 on very low flame.
• Serve with raita and salad.