Kaima Biryani is a beloved variation of the classic Indian rice dish that uses finely minced mutton instead of meat chunks. The meat cooks down to create small, flavorful morsels that distribute beautifully throughout the rice. I make this version often at home.
About the Recipe
This recipe strikes a perfect balance between the meat and rice, while fresh herbs keep it from feeling heavy. The minced mutton cooks faster than larger pieces, making this an easier weekend project than traditional biryani. Each grain of rice remains separate and fluffy, while absorbing the rich flavors of the spiced meat mixture.
Why you will love this recipe
The combination of fresh herbs, aromatic spices, and tender minced meat creates layers of flavor without overwhelming complexity. The cooking process is straightforward, with clear steps anyone can follow. Unlike some biryanis that require extensive marination, this version comes together in a reasonable time while delivering taste. I always make extra because the leftovers taste even better the next day.
Cooking Tips
Never skip rinsing the rice until the water runs clear – this removes excess starch and prevents clumping. Watch the initial rice cooking carefully; removing it when it is 75% done ensures the final dish will not become mushy. Use a heavy-bottomed pan for the final cooking to prevent the bottom layer from burning.
Serving and Storing Suggestions
Serves 8-10 people. Prep time: 30 minutes. Cooking time: 1 hour. Serve hot with raita and onion salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a sprinkle of water.
Similar Recipes
- Hyderabadi Mutton Biryani
- Thalassery Biryani
- Lucknowi Keema Biryani
Nutrient Benefits
Mutton provides high-quality protein and iron. Basmati rice offers energy and essential carbohydrates. Fresh herbs add vitamins A and C, while spices like turmeric and cinnamon provide antioxidants. The yogurt adds calcium and probiotics, making this a nutritionally balanced meal.
Kaima Biryani
Ingredients
- 1 1/2 kgs Minced Mutton
- 1 kg Basmati Rice
- 6 Onions (chopped)
- 6 Tomatoes (chopped)
- 100 gms Ginger Garlic Paste
- 1 bunch Mint Leaves
- 1 bunch Coriander Leaves
- 1 cup Curd
- 2 Cinnamon
- 2 Bay Leaf
- 2 Cloves
- 4 Green Chillies
- 3 tsp Red Chilli Powder
- Turmeric Powder (a pinch)
- 4 tsp Coriander Powder
- Salt as per taste
- Oil as required
Instructions
- Cook the rice till 3/4ths done and keep aside to cool.
- Heat a pan over medium flame.
- Add the minced mutton, onions, tomatoes, turmeric powder, green chillies, ginger garlic paste, red chilli powder and 1/2 tsp coriander powder, little oil, coriander leaves, mint leaves and salt.
- Add curd and Mix well.
- Powder the cinnamon, bay leaf and cloves. Add to the pan.
- Simmer till the moisture has evaporated completely.
- Remove and stir well.
- Add half of the rice to a heavybottomed pan and spread well.
- Add the mutton mixture on top and top up with the remaining rice.
- Garnish with mint leaves and coriander leaves.
- Place it over low flame and cover with a tightfitting lid.
- Cook for 20 to 30 minutes.
- When the rice is cooked, remove from flame.
- Gently mix well.
- Serve.
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Frequently Asked Questions
Q: Can I use lamb instead of mutton?
A: Yes, lamb makes an excellent substitute. Choose fresh ground lamb with about 15-20% fat content for the best flavor and texture.
Q: How do I prevent the rice from becoming mushy?
A: Cook the rice until it is just 75% done, with a slight bite remaining. Drain immediately and spread it out to cool before layering.
Q: Can I make this recipe ahead of time?
A: You can prepare the meat mixture up to 24 hours in advance. Cook the rice and complete the final layering just before serving.
Note: image is for illustration purposes only and not that of the actual recipe.
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2 comments
What Happens to the six onions and six tomatoes???
Oops… fixed now.