Amma Vanta: Keema Biriyani

1) 3 cups Rice

2) 200grams Keema (Mutton or Chicken or Turkey)

3) 1 Onion

4) 4 Green Chilly

5) 2tbsp Ginger Garlic Paste

6) 2tbsp Biriyani and Garam Masala

7) 2tbsp Chilly Powder

8) Salt as per taste

9) Turmeric Power

10) Mint Leaves

11) Coriander Leaves

12) Oil

13) 2tbsp Lemon Juice

14) Cashew Nuts

15) Biriyani patha lavanga.

Preparation:

In a cooker mix keema, Ginger Garlic paste, Turmeric powder, 1 tbsp oil and lemon juice. Pressure cook the mixture until you get 2 whistles.
In a heated pan, add ghee, biriyani patha, cashews, green chillies fry for a minute. To that add onions, once they are fried add ginger garlic paste.

To the above mixture add the boiled Keema, chilly powder, garam masala, biriyani masala,salt according to your taste, mint leaves and let it cook all the way through until the oil out of the Kheema comes to the side.

In the meanwhile cook 3 cups of rice until half way through.

Once the keema is done, take a vessel and grease it with butter on all the sides. In that vessel add 2 scoops of rice and 2 scoops of keema. Repeat the process until all the keema and Rice are done.