#instantpotkeema #pressurecookerkeemabiryani

Ingredients:
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2 lbs of minced goat meat
3 cups of basmati rice([ Ссылка ]), soaked in water for 30 mins
Fried onions , half a cup (I use store bought)
1 red onion, medium sized sliced
Green chillies, 4 , slit (I use birds eye chilies. Skip this if you don’t want it to be spicy)
Garam masala powder ,1 tbsp ([ Ссылка ])
Ginger-garlic paste, 2 tbsp ([ Ссылка ])
coriander powder , 1 tbsp. ([ Ссылка ])
turmeric powder, 1 teaspoon. ( [ Ссылка ])
red chilli powder 2 tbsp. ([ Ссылка ])
cilantro leaves, 1 bunch, chopped
mint leaves, 1 bunch, chopped
Salt, to taste
Oil, 4 tbsp

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Whole Garam Masala :
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bay leaves ~3. ([ Ссылка ])
pepper corns , ~10 ([ Ссылка ])
black cardamom ~3 ([ Ссылка ] )
green cardamon ~3 ([ Ссылка ])
Cloves ~3 ([ Ссылка ])
Caraway/Shahi Jeera , 1 teaspoon ([ Ссылка ])
mace ~3 ([ Ссылка ])
star anise ~3 ([ Ссылка ])
cinnamon sticks ~3 ([ Ссылка ])

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To make RAITA for Biryani: [ Ссылка ]
To make Yogurt: [ Ссылка ]

Keema is typically made with minced/ground goat meat, but it can be substituted with ground chicken, ground turkey meat, etc.

Everyone has their own technique, but this is the one that I found to be the easiest:
1. Marinate the ground goat meat and place in the fridge for an hour
2.Make the keema and set it aside
3. Semi-cook the rice and then layer it with the keema.
4.Cook them together for a bit, and then serve!

I hope you give it a shot, and share your success stories with us!
Happy Cooking!

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The Instant Pot that I use: [ Ссылка ]
The Instant Pot Mitts that I use [ Ссылка ]
The food Processor that I use: [ Ссылка ]
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If the 7 in 1 is sold out,I recommend getting the most advanced
version:The 10 in 1 Instant pot: [ Ссылка ]

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A little about Biryani:

The history of Biryani is a matter of great debate in India.Some say they were introduced by the Mughals, some think its the Persians, some point to the Arabs and some say Biryani was invented in india, but it was just called Pulav. Some historians say Biryani was invented by Indian armies, who didn’t have too many utensils, and wanted cook something simple in a single pot. They sure would have loved the Instant Pot.

In authentic Hyderabad Biryani, the chicken base mix, and the rice are cooked separately till they are half done.Then the rice is layered on top, and they are cooked together in an oven. A unique aspect of layered biryani is that the person eating the biryani can chose the ratio of masala to rice. If you don’t want too much masala, then you can serve yourself the upper layer of biryani which is mostly rice.If you want more masala, you have to scoop from the pots depth, where the masala remains.In Hyderabad, authentic Chicken Biryani is served in individual pots alongside Raita(yogurt dip) and Mirchi Ka Salan.(jalapeno sauce)
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