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Snobar's Keema Bryani  Ingreidients: a) 1/2kg Basmati
Rice, 12 pcs Aloo Bukhara (Dry Plums),
b)1/2kg Lamb Mince,
c) 2 Chopped Onions, 4 table spoon cooking oil,
4 Chopped Tomatoes, 2 tea
spoon salt, 1 tea spoon Haldi, 2 tea spoons Red Chilli Powder, 1
cup yoghurt, 1 tea spoon whole white jeera,1 tea spoon whole black
pepper, 4 pcs Cinemon Sticks, 5 Whole Cardimons, 6 whole cloves, 6
whole green
chillies,
d)
Chopped Green Dhania and Chopped Green
Mint
e)
5 tea spoon liquid zarda colour
Direction: 1. Soak dry plums in water in a
small bowl and leave them to use later
2. Soak Basmati Rice for half an
hour in water so the water is about 1/2 inch above the rice.
3. After half an hour boil the
rice for only 5 minutes ( not fully cooked) and leave them one side to use
later
4. To start cooking
bryani - pour 4 table spoon cooking oil into the pan on a slow fire, then
add onions, while stirring add all the ingredients in c). Keep stiring until onions are soft then put
the lid on the pan for 10
minutes.
After ten minutes the masala should be
ready the add 1/2 kg lamb mince mix by stiring and let it cook for ten
minutes, see when the cooking oil starts separating coming to the surface
the bryani masala is ready
Now in a new pan you will have to put
one layer of boiled rice then one layer of bryani masala put some chopped
green dhania and green mint
start the second layer of rice on top of
bryani masala
repeat the procedure making three layers
like a cake, on the top layer of rice pour one tea spoon of zarda
colour in one spot and other 3 spoons in different spots in a
circle, then cover the mouth of the pan with a damp cloth and put the lid
on the pan so the steam from the pan does not
escape.
Put the bryani pan either on Tuwa or
directly on very very low heat for ten minutes (on
dum)
After 10 mins your bryani should be
ready cut the bryani straight down like a cake and put it in a serving
dish
Happy cooking
I will appreciate your comments and
suggestions
Snobar email: snobar@hotmail.co.uk
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