My kitchen is no stranger to Dum wala Keema, but I have never made it into a biryani before this. And can I tell you, it’s so easy to put together, you might switch from your weekly Millenial Biryani and start making this instead. The shortcut here is Shan Masala. Dum wala Keema requires quite a list of spices, whole and crushed, but the readymade spice mixes really help when you want to make something, but you’re not committed enough to roast and grind your own spices.
Like most of my recipes, this is quick, requires not too many ingredients, and isn’t full of fancy garnish you have to pick off before eating. This is more of a dig right in biryani, and we’re all here for that, right?
Here’s what you’ll need to serve 3-4
1 pound lean ground beef
1 Tblspn yogurt
2 tsp Shan Seekh Kabob Masala
2 tsp Shan Bihari Kabob Masala
1 tsp ginger garlic paste
1/2 tsp haldi
2-3 finely chopped green chillies (optional)
1-2 tomatoes, chopped
1/2 cup fried onions
2 cups soaked rice
oil for cooking
Start off by boiling water to par boil the rice. Make sure you use a large pot so there’s enough water for the rice to boil in, and you’ll also use this pan to layer the biryani.
While the water is warming up, heat 3-4 Tblspn oil in a pan and sauté the ground beef(keema) with the ginger garlic paste, yogurt, both Shan masalas and the haldi. Once the beef is no longer raw, add the chopped chillies and tomatoes, mix well, cover then cook for 5-7 minutes on a low flame. Cook until the tomatoes break down and mix in, then turn off the flame low.
To smoke the Keema, or give it dum, heat a piece of charcoal till it starts turning white. Please be careful while doing this. Once the coal is hot, place it on a piece of bread or roti and put it in the center of the keema. Pour over a spoon full of oil and quickly close the lid so the smoke doesn’t escape. Don’t open the lid until the smoke disappears and you can see the keema again, and if you’re using a lid that isn’t clear, leave it closed for 5-6 minutes.
Once the water comes to a boil add some salt and the drained rice. Let it come back to a boil then lower the flame to a simmer. Don’t let the rice over cook. You want it to still have a bite to it, which can take 5-8 minutes. Drain the rice.
In the same pot that you cooked the rice, add 1/3 of the rice, then half of the keema, 1/3 of the fried onions, 1/3 of the rice, the remaining keema, 1/3 of the fried onions, the remaining rice and finally the remaining fried onions. You can add fresh coriander or any other toppings but I like keeping it simple.
Cover the pot and let it cook on dum (the lowest flame setting) for 8-10 minutes, or until steam starts escaping the lid. Serve warm, and enjoy!