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Matar Keema cooked in Biryani Gravy

Oct-13-2015
Affaf Ali
0 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Matar Keema cooked in Biryani Gravy RECIPE

The biryani gravy aka akhani can be used in different ways. At my mils place, we prepare biryani akhani and have it with parathas or rice rotis. Typically, in few households it’s a ritual to make this gravy for Eid Breakfast. The gravy is mild yet flavourful and the simplicity lies in it's ingredients.

Recipe Tags

  • Non-veg
  • Eid
  • Indian

Ingredients Serving: 4

  1. Mutton Keema / mince - 1/2 kg
  2. Fresh Green Peas - 1/2 cup
  3. Onion - 2
  4. Tomato - 4 to 5
  5. Cinnamon clove cardamon - 1 each
  6. Coriander leaves - a handful
  7. Mint leaves - a handful
  8. Yogurt - 6 tbsp
  9. Ginger garlic paste - 1tsp
  10. Chilly powder - 1/2 - 3/4 tsp
  11. Salt - according to taste

Instructions

  1. Heat sufficient oil in a cooker, once heated add cinnamon, clove and cardamon. Add finely chopped onion slices. Fry till light golden brown. Add ginger garlic paste. Sauté for a minute.
  2. Add Keema and fry till all the water is reduced and keema is lightly roasted. Add fine cubes of tomato. Fry till tomatoes gets soft and leaves oil on sides of cooker.
  3. Now add spices, finely chopped coriander leaves and mint leaves. Add fresh green peas. Mix well. Add yogurt too.
  4. Fry well for a minute or two and add 1/2 glass water, cook till the meat is tender (1 or 2 whistle).
  5. Once the cooker cools down reduce the gravy to desired consistency. Garnish with finely sliced coriander leaves and lemon slices.

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ume hany
Jun-08-2018
ume hany   Jun-08-2018

Anita Francorsi
Jul-06-2016
Anita Francorsi   Jul-06-2016

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