Kheema Biryani
I started making Kheema Pulao, but then went a bit extra and made biryani instead.
Started with leftover Kheema Aloo, from which I separated the potato and amped up the spicing in the ground mutton (ie goat).
Then birista — caramelized fried onions, started stovetop and finished in the microwave.
Par-boiled rice in the microwave, drained and rinsed, then added salt and ghee and kewda / kewra water (screw pine / orange blossom).
Layered the kheema, potatoes, cilantro, rice, and caramelized onions in a dish, jiggered a cover for it, and finished the lot in the microwave because we were starving.
Turned out really well. Eaten with yogurt and papad. I was going to make quick pickled red onions to go with but then I forgot.
I switched up the rice and used ambe mohar, which is small grain, and incredibly fragrant but in a very different way than basmati,
