Keema-Poha Biryani

If you need a Keema(mutton) Biryani in 20 mins time,better try this recipe and serve ur guests this aromatic Poha with Keema.This Poha-Keema Biryani tastes so good with minced mutton.Vegetarians can try this recipe with Soya Granules(2 whistles) and mixed vegetables(thereby reducing the spices)-in a separator.U can try the same recipe with noodles or pasta or wheat granules or soya granules or toasted 1cm size bread pieces(don't add coconut milk).U can add  coconutmilk powder dissolved in luke-warm water instead of fresh coconutmilk.U can use Samba(brown) Riceflakes instead of  white Riceflakes .To be frank,the taste of this dish  really increases with the use of  Brown Riceflakes.If u use thin riceflakes,reduce the amt of coconut milk added by 1/3rd.This serves 4.Enjoy ur meal!.Bon Appetit!.

Keema-Poha Biryani - Easy and tasty Biryani with keema,rice flakes and spices

Ingredients
    200gms white(thick) rice flakes - clean the rice flakes well once and drain the water immediately
    250 minced mutton
    2 onions- sliced lengthwise finely
    1 small tomato - chopped fine
    bay leaves,1-clove,1/2 inch cinnamon stick,1 cardamoms,1/2 star-anise - crushed.
    3 green chillies - slit lengthwise
    1/2 tsp mutton masala
    1/4 tsp Biryani powder
    1/2 tsp ginger-garlic paste
    100ml thick coconutmilk
    150 ml second coconutmilk
    a handful chopped coriander leaves
    a handful chopped mint leaves
    3/4 tsp salt or needed
    2 tsp + 2 tsp refined oil
    1 tbsp + 2 tsp ghee
    1 tsp fresh lemon juice
    few ghee-roasted cashews

Directions

    1.Marinate the minced mutton with ginger-garlic paste,lemon juice and 1/4 tsp salt for 20 mins.
    2.Cut the Onions and Chop the coriander and mint leaves.Prepare 100 ml thick coconut milk and 100 ml
second.
    3.Ghee-roast the washed rice flakes with 1 tbsp ghee.keep this aside.
    4.Heat oil and 2 tsp ghee in a pressure pan and add crushed bay leaves,1-clove,1/2 inch cinnamon stick,1 cardamoms,1/2 star-anise - crushed.
    5.Add and saute half the onion slices till golden brown or for 2-3 mins.
    6.Add half the chopped tomatos and slit green chillies  and saute for a min.
    7.Add the marinated keema along with the marinade(by this time the minced mutton gets marinated for 20 mins). Add mutton masala,100ml second coconut milk,100ml thick coconut milk,half the chopped coriander and mint leaves and pressure cook for 10 mins or up to 5 whistles on good flame.Immediately turn off the flame.Wait for the pressure to be  released.
    8.Meanwhile heat 2 tsp oil and saute the other half of the onion slices till golden brown or for 2-3 mins.
    9.Add the other half of the chopped tomatos and slit green chillies  and saute for a min.
    10.Add the ghee-roasted rice flakes,1/4 tsp biryani powder,the done keema with the sauce ,50 ml second
milk and the remaining chopped coriander and mint leaves and 1/4 tsp salt.Mix well and stir this till rice-flakes blends well with the keema and masala for a min or 2.Turn off the flame.
    11.Garnish with ghee-roasted cashew nuts.
    12.Mix this Keema Poha Biryani well before serving with Cucumber-Onion raita.