For Kebab:
Minced beef 1/2 kg
National Cumin seeds 3 tbsp
Raw papaya paste 1 tbsp
National Ginger powder 1 tbsp
National Ginger,garlic paste 2 tsp
National Ajwain/carom seeds 2 tsp
Dried mango powder 2 tsp
Ground peppercorns 1 tsp
National All spices powder 1 tsp
Nutmeg powder 1/2 tsp
Onions 2 (finely chopped)
Black salt to taste
Oil as required
For Qorma:
Dried plums 1/2 cup
Yogurt 1/2 cup
Tomatoes 6
Onion 1
Green cardamoms 2
National Ginger,garlic paste 1 tbsp
National Red chilli powder 1 tbsp
National Coriander powder 1 tbsp
National Salt to taste
Oil as required
For Boiled Rice:
Long grain rice/Basmati rice 1/2 kg
National Cumin seeds 1 tbsp
National Whole peppercorns 1 tsp
National Cloves 2
National Large cardamoms 2
Cinnamon stick 1 piece
National Salt 1 tbsp
Water as required
Mint leaves 1/2 bunch, chopped
Green chillies 6, chopped
Tomatoes 3 sliced
Fresh ginger 1 piece, chopped
Yellow food colour few drops
For the kebab: Wash the minced beef and put in a strainer and gently press to squeezeout all the water.
Mix all the kebab ingredients to the minced and knead well, set aside for 10 minutes.
Heat oil in a pan, divide minced mixture into lemon-sized balls, flatten with palm give shape like kebab and deep fry.
For the korma: Fry onions till golden brown.
Then make a paste of fried onion, yogurt and tomatoes.
Fry ginger,garlic then add the onion,yogurt,tomato paste in it.
Now add coriander powder, red chilli powder and salt; cook it for 2-3 minutes.
Then add green cardamom and plums, cook it till become korma.
For the rice: Bring to boil rice with white cumin, whole black peppercorn, cloves, large cardamoms, cinnamon stick and salt.
Then put in a strainer to squeezeout all the water.
To Assemble Biryani: Take medium size deep pot, put a layer of half rice at the bottom of the pot
Now put a layer of korma then place half kebabs over it.
Put mint leaves, tomatoes,green chillies and ginger.
Then put a layer of remaining rice then put kebabs over it.
Add food colour and simmer for 10 minutes.
Delicious kebab biryani is ready.
Garnish with lemon slices, mint leaves and tomato; serve hot.
