This Indian Recipe Serves 4-6
This Mince Biryani recipe is a traditional South African biryani. It cooks quickly & doesn’t require much cooking effort.
It is also known to be called Keema or Queema biryani which is from the Indian subcontinent.
Biryani otherwise called biriyani or biriani, is a blended rice dish with its origins among the Muslims of the Indian subcontinent. It is mainstream all through the subcontinent & among the diaspora from the area. It is made with flavors, rice, meat &/or vegetables.
South Africans usually prepare biryanis’ with parboiled rice although most prefer to cook with basmati rice.
“Biryani” is a Urdu word got from the Persian dialect, which was utilized as an official dialect as a part of various parts of medieval India, by different Islamic administrations.
Mince Biryani Ingredients:
- 1kg ground beef or lamb mince
- 1 onion, slivered
- 2 tomatoes, grated
- 2 teaspoons ginger & garlic paste
- 2-3 potatoes
- 4 bay leaves
- 2 star aniseeds
- cooking oil
- 2 teaspoons garam masala
- 5-6 eggs
- 1 teaspoon jeera powder
- 2 teaspoons dhania powder
- 1 teaspoon jeera seeds
- 1 teaspoon somph
- 2 tablespoons Bombay Delite masala
- 1 tablepoon Kashmiri chilli powder
- ½ teaspoon turmeric powder + additional 1 teaspoon
- salt to taste
- 50ml sourmilk (maas)
- 1 sprig curry leaves
- ½ cup biryani dhall (masoor)
- 1 sprig thyme
- yellow food coloring
- 3 cinnamon sticks
- 1 ½ cups rice
- 2 elachie pods
- 3 cloves
- 1 bunch fresh dhania (coriander)
- Rinse & marinate ground beef or lamb mince. Marinate with sourmilk (maas), a little turmeric powder, garam masala, a pinch of salt, dhania powder, jeera powder, chilli powder, thyme, ginger & garlic paste & fresh dhania (coriander).
- Mix together using your hands & set aside.
- Place the biryani dhall (masoor) in a small pot. Rinse a few times & then fill the pot with water. Bring the biryani dhall (masoor) to a boil on medium heat until soft.
- Once the biryani dhall (masoor) is soft, drain & set aside in a bowl.
- Place rice in a medium sized pot.
- Wash rice until water runs clear.
- Fill the pot with water & place on the stove-top on medium heat.
- Add 1 teaspoon turmeric powder, salt to taste, 1 star aniseed, 2 bay leaves, 1 cinnamon stick & boil until cooked.
- Once the rice is cooked, drain & set aside.
- Peel & cut potatoes in quarters. Set potatoes in cold water.
- Sliver onions & set aside.
- Grate tomatoes & set aside.
- Microwave the potatoes without the water for 4-5 minutes. Remove from the microwave & drop a little yellow food colouring & mix well, coating all the potatoes.
- Heat oil in a wide pot & place the potatoes in the hot oil.
- Fry potatoes until golden brown & cooked throughout.
- When potatoes are cooked, remove from oil & set aside.
- Take a few slices of onions & fry in the same oil that was used for the potatoes.
- Fry onions until golden & then remove from the oil & set aside.
- Place eggs in a small pot, fill with water & bring to a boil. (Click here to find out how to properly hard boil eggs).
- Once the eggs have boiled, remove the shells & set aside in a bowl.
- In a large pot, heat the oil.
- Add in the onions, bay leaves, cinnamon sticks, elachie pods, cloves, star aniseed, curry leaves, thyme, jeera seeds & somph.
- Fry until onions are translucent.
- Thereafter, add the ginger & garlic paste, turmeric powder, jeera powder, dhania powder, garam masala, chilli powder & masala.
- Add boiled water if necessary, to avoid the spices from sticking to the surface of the pot.
- Allow to simmer for 2-3 minutes.
- Add in the grated tomatoes.
- Cook tomatoes for 15-20 minutes. Mix well & add water if necessary.
- When tomatoes are cooked, drop in the marinated ground beef or lamb mince.
- Mix well & allow to cook until mince is browned.
- Add boiled water if necessary.
- After about 20 minutes the mince should be cooked.
- Add in the biryani dhall (masoor) to the pot of mince.
- Mix well.
- Add a few drops of yellow food coloring to the rice & mix well so that the color gets on most of the rice.
- Gradually add in a little rice to the mince. Continue doing so until all the rice is blended in.
- Add salt to taste & mix well.
- Place the fried potatoes in the pot & mix in.
- Spread over the fried onions.
- Carefully cut the boiled eggs in halves & lay over the onions.
- Garnish with fresh dhania (coriander).
- Cover & place in the oven to dry (optional).
- Garnish with more fresh dhania (coriander).
- Serve this mince biryani with pea dhall, curried dhall, carrot salad, carrot sour milk salad or pickles.
- I served mine with carrot salad & lime pickle.