Name: Mutton Keema Biryani Porridge recipe by Hameed Nooh at BetterButter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 5
Ingredients: Mutton Keema - 250 grams; Basmati Rice - 1 cup; Moong dal - 1/4 cup; Green chilies - 5; Onion - 2; Tomato - 1; Ginger garlic paste - 1 tablespoon; Chili powder - 2 tablespoon; Turmeric powder - 1/2 teaspoon; Cinnamon - 1 inch stick; Cardamom - 3; Cloves - 2; Chopped coriander - 1/4 cup; Chopped mint leaves - 1/4 cup; Curd - 2 tablespoon; Cashew paste - 2 tablespoon; Coconut milk - 2 cups; Ghee - 1 tablespoon; Oil - 3 tablespoon; Salt - to taste

Ingredients Serving: 5

Mutton Keema - 250 grams
Basmati Rice - 1 cup
Moong dal - 1/4 cup
Green chilies - 5
Onion - 2
Tomato - 1
Ginger garlic paste - 1 tablespoon
Chili powder - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Cinnamon - 1 inch stick
Cardamom - 3
Cloves - 2
Chopped coriander - 1/4 cup
Chopped mint leaves - 1/4 cup
Curd - 2 tablespoon
Cashew paste - 2 tablespoon
Coconut milk - 2 cups
Ghee - 1 tablespoon
Oil - 3 tablespoon
Salt - to taste

Instructions

Wash rice and moong dal and soak in water for half an hour.
Heat ghee and oil in a kadai. Add cloves cinnamon cardamom and saute for half a minute.
Add thinly sliced onion and fry them till it become translucent.
Add ginger garlic paste and saute it till the raw smell goes away.
After that add chopped tomatoes green chilies mutton keema masalas and curd.
Add chopped mint and coriander leaves. Simmer it for about 10 minutes.
Pour required amount of water. When it comes to boil add coconut milk cashew paste and salt.
After that add soaked rice and dal and pressure cook for 3 whistles.
Once pressure releases open and mash it well.
Heat it again. Garnish with chopped coriander leaves and switch off the flame.

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