Keema Dum Biryani

1. Add the turmeric powder to the keema and marinate for 15 minutes.
2. Heat oil in a pressure cooker and add the cinnamon, cloves, green cardamom and mace.
3. Add the onions and fry on low to medium flame until brown.
4. Add flavour to the masala with a teaspoon of mint and chopped coriander leaves each.
5. Sauté for 2-3 minutes and add the tomatoes and ginger-garlic paste. Continue cooking till the tomatoes are reduced to a pulp.
6. Add the marinated keema and stir while cooking on low flame.
7. Add red chili and garam masala powders and stir to break the keema finely.
8. Add the curd and salt to taste and mix properly.
9. Cook under pressure and switch off the flame after 5 whistles.
10. Allow the keema masala to cool. 

How to cook the rice:

1. Wash and drain the rice.
2. Boil 7 cups of water and add the rice, 1 tbsp oil and salt.
3. Cook in low-medium flame until the rice is half-cooked.
4. Drain the water and evenly spread the rice on a plate. 

How to make the dum:

1. In the same pressure cooker, make a layer of rice and make another layer over it with the keema masala.
2. Garnish with coriander and mint leaves and ½ tsp kewra essence.
3. Continue making such layers until the cooker is full.
4. Heat a tawa and place the pressure cooker on it.
5. Cook covered in a low flame for 25-30 minutes.
6. Mix the biryani and serve hot with onion raita. 

Fun Fact

The word “Keema” is borrowed from the Turkish word “Kiyma”, which means minced meat.