KOYLA KEEMA BIRYANI
Ingredients:
- Boiled rice ½ kg
- Beef minced ½ kg
- Ginger garlic paste 2 tbsp
- Raw papaya paste 1 tbsp
- Yogurt 1 cup
- Behari kabab masala 1 packet
- Brown onion ½ cup (crushed)
- Green chili 6 (grinded)
- Oil ½ cup
- Tomato 3 (sliced)
- Cream 3 tbsp
- Coriander leaves ½ cup (chopped)
- Green chilies 4 (chopped)
- Coal to smoke
Ingredients for Curd Layer:
- Cream 3 tbsp
- Yogurt 3 tbsp
- All spice ½ tsp
- Salt ½ tsp
- Black pepper ½ tsp
- Mint leaves 8
- Coriander leaves 1 tbsp
METHOD FOR CREAM CURD LAYER:
- Blend all together and keep aside.
METHOD:
- Marinate mince with raw papaya, ginger garlic paste, yogurt, behari kabab masala, fried onions, crushed green chili paste and keep it for few hours. Heat oil in a pan and cook marinated beef till done. Add in tomato slices, add in cream, coriander leaves and give smoke of coal. In a casserole dish put 2 tbsp ghee, half boiled rice topped with mince then blended curd layer topped with remaining rice mint and coriander leaves. Cover with foil and bake for 20 minutes on 180 degrees.
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