Hariyali Kairi Keema Biryani And Kairi Ananas Sharbat by Chef Tahira Mateen

Ingredients for Hariyali Kairi Keema Biryani:

• Beef mince 750 gram
• Oil 1 cup
• Onion 1 cup
• Salt to taste
• Mustard seed 1 tsp
• All spice powder 1 tsp
• Cumin 1 tsp
• Cardamom powder 1 tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tbsp
• Kewra water 1 tbsp
• Nutmeg mace powder 1/2 tsp
• Turmeric powder 1/4 tsp
• Yellow color 1/4 tsp
• Ginger garlic paste 2 tbsp
• Milk 2-3 tbsp
• Curry leaves 12-15
• Boiled rice 1 kg
• Potato wedges 3-4

For Chutney:

• Coriander leaves 1 bunch
• Mint 1/2 bunch
• Green chilli 5-6
• Garlic 2 cloves
• Keri 1 cup
• Water 1/2 cup
• Cumin 1 tsp
• Coconut grinded 2 tbsp

Method:

1. For boil rice: Together boil rice, salt, cumin, whole mix spices, small cardamom and bay leaf. When boiled 1 time, take out from water.
2. For chutney: Grind coriander leaves, roasted cumin, green chilli, garlic clove, keri, coconut grinded & water in grinder and make chutney.
3. For biryani: Heat oil in one pan and roast chopped onion, curry leaves, mustard seeds, ginger garlic paste, salt, red chilli powder, turmeric powder, coriander powder, roasted cumin, all spice powder, cardamom powder, nutmeg mace powder and mince.
4. Cook until mince cooked well.
5. Spread layer of mince on one pan. Add chutney on top. Now spread layer of rice. Dissolve kewra & yellow color in milk and put on rice.
6. Add 1/4 cup oil & fried onion, cover it and simmer it for 8 to 10 minutes.
7. Serve hot biryani with fried potato wedges.
   

Ingredients for Kairi Ananas Sharbat:

• Pineapple juice 1 cup
• Keri 1/2 cup
• Pineapple chunks 1/2 cup
• Sugar syrup 1/4 cup
• Ice as required

Method:

1. Blend pineapple juice, keri, ice, pineapple chunks and sugar syrup in blender.
2. Take out in glass and serve cold