Qeema Biryani Recipe | Food Diaries | Chef Zarnak Sidhwa

This Qeema Biryani turned out to be the best biryani ever! The flavors of it will make your hearts melt and desire to more.

watch this Masala TV video to learn how to make Qeema Biryani and Blueberry pie bars Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 3 March 2020.

 

 

 

Ingredient :

  • Rice ½ kg
  • Mutton mince ½ kg
  • Almonds chopped ½ cup
  • Raisins 6
  • Yogurt 1 cup
  • Clarified butter 2 tbsp
  • Onion sliced 1 cups
  • Garlic paste 1 tbsp
  • Ginger paste ½ tsp
  • Cardamom 1
  • Coriander powder 2 tsp
  • Red chili powder 1 tsp
  • Milk 1 cup
  • Butter 50 gram
  • Rose water 1 tbsp
  • Mint leaves 5-6
  • Ginger sliced 1 piece

Ingredients for garam masala:

  • Cumin seeds 2 tsp
  • Coriander seeds 2 tsp
  • Green cardamom 3-4 pods
  • Black cardamom 1
  • Cinnamon sticks 3-4
  • Mace 2 tsp
  • black peppercorns 1 tsp
  • cloves 5-6
  • Water as required
  • Salt to taste

Method :

  • Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.
  • Heat ghee and fry the sliced onions. Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook.
  • Add qeema and saute. Add salt and garam masala. Add a cup of water and allow it to simmer. Once done add milk, butter, almonds and raisins.
  • Boil the rice with rose water and salt. Drain once done. To assemble, put half of the rice into a pan. Add some mint leaves and ginger. Put rest of the mince mixture on top and then the rice. Cover it and allow it to cook. Serve the keema biryani hot.

Ingredients for crust and topping:

  • Unsalted butter melted ½ cup
  • Caster sugar ½ cup
  • Brown sugar ¼ cup
  • Flour 1 -1/2 cups
  • Salt pinch

Ingredients for Filling:

  • Egg 1
  • Yogurt or sour cream ½ cup
  • Caster sugar 1/3 cup
  • Vanilla essence 2tbsp
  • Flour 1tbsp

Ingredients for blueberry layer:

  • Blueberries 2 cups
  • Caster sugar 1/3 cup
  • Lemon juice 2tbsp
  • Corn flour 2tbsp

 

Method :
Line an 8-inch square pan with aluminum foil. In the melted butter add the brown and caster sugars and whisk to combine. And the flour, salt and stir to combine. Mixture will be very dry and sandy like crumble pieces. Set a 3/4 cup crumble mixture aside. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, press the mixture down to create an even, smooth, flat crust, set aside
For filling mix the egg, yogurt, sugar, vanilla and flour. Evenly pour filling over the crust and smooth it with a spatula.
To make the blueberry layer mix all ingredients. Evenly spread blueberry mixture over the filling. Sprinkle with the reserved 3/4 cup crust mixture.
Bake at 190 degrees c for about 40-60 minutes, or until edges and centres are bubbling quite vigorously. Crumble topping should appear set and pale golden.
Allow bars to cool for at least 1 to 2 hours before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart.


Qeema Biryani Recipe in Urdu and English

At Masala TV you can check complete Qeema Biryani Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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