Kaima Biryani

Ingredients

• - 2 cups khyma or basmati rice
• - 400g minced beef
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

1. Marinate minced meat: Mix 500g minced meat (beef or mutton) with 1.5 tbsp ginger-garlic paste, 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala and salt. Marinate 30 minutes.
2. Cook minced meat: Fry minced meat in 3 tbsp oil on high heat 10-12 minutes until completely cooked and slightly crispy.
3. Fry birista: Slice 3 shallots thinly. Deep fry until very dark golden. Drain. Reserve oil.
4. Parboil Jeerakasala rice: Wash 2 cups Jeerakasala rice. Soak 20 minutes. Boil in salted water 5-6 minutes. Drain.
5. Make base: In a pot heat reserved birista oil. Add 2 chopped tomatoes and cook 6 minutes.
6. Add cooked mince: Add the cooked minced meat to the tomato base. Mix well.
7. Layer rice: Spread parboiled rice over the mince.
8. Add garnishes: Add birista, 3 tbsp ghee, fresh mint, coriander and saffron milk.
9. Seal and dum cook: Seal tightly. Cook on tawa — high heat 5 minutes then lowest heat 25 minutes.
10. Serve: Rest 8 minutes. Kaima biryani is made with minced meat — popular in Malabar. Serve with raita.