How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Cuppa Mince Biryani Recipe
- Rice leftover 3 cups
- Mutton mince (keema) 1 cup
- Oil 1 tablespoon
- Cinnamon ½ inch
- Black peppercorns 6-7
- Bay leaf 1
- Green cardamoms 2
- Cumin seeds 1 teaspoon
- Green chillies chopped 2
- Garlic chopped 1 tablespoon
- Onions finely chopped 2 medium
- Salt to taste
- Turmeric powder ¼ teaspoon
- Red chilli powder 2 teaspoons
- Tomato puree 2-3 tablespoons
- Ghee 2 tablespoons
- Saffron (kesar) 1 teaspoon
- Fresh coriander leaves chopped as required
- Fresh mint leaves as required
- Refined flour (maida) semi-soft dough as required
Preheat oven at 180ºC.
Heat oil in a non-stick pan. Add cinnamon, peppercorns, bay leaf and cardamoms and sauté. Add cumin seeds and sauté for a minute.
Add green chillies and garlic, mix and sauté till the garlic turns brown. Add onions, mix and sauté till the onions turn translucent.
Add mutton mince, mix and cook for 3-4 minutes. Add salt, turmeric powder, red chilli powder, mix well and cook till the moisture evaporates.
Add tomato puree, mix well and cook for 3-4 minutes. Switch off heat.
Take ghee in a bowl. Add saffron and heat in the microwave for 20-25 seconds. Remove from heat, mix, reserve some of it and add the remaining to the leftover rice and mix well.
To assemble the biryani, spread a layer of rice in a glass cup. Top with 1 teaspoon chopped coriander and a portion of cooked mutton mince mixture and spread evenly. Top with another layer of rice and add 2-3 torn mint leaves. Spread a portion of cooked mutton mince mixture and press lightly. Top with another layer of rice and sprinkle chopped coriander and top.
Divide the dough into equal portions, roll out into small discs, apply water on the edges and cover the cups to seal. Brush the top with the reserved saffron infused ghee.
Put the prepared cups on a baking tray, place the tray in the preheated oven and bake for 10-12 minutes.
Break the seal and serve hot.