Keema Pasta Biryani / Mutton Kheema Macaroni Biryani

Kheema Pasta Biryani

Ingredients

Minced Mutton Keema - 250 gms

Macaroni / Pasta - 250 gms

Onion minced - 1 no

Tomato chopped - 1 no

Ginger & garlic paste - 2 tbsp

Red chilli powder - 2 tsp

Coriander powder - 2 tbsp

Garam masala powder - 1 tsp

Turmeric powder - 1/4 tsp

Curd - 2 tbsp

Chopped mint leaves - handful

Chopped coriander leaves - handful

Cinnamon stick - 2" piece

Cardamom - 4 nos

Cloves - 4 nos

Oil - 2 tbsp

Salt to taste

Water - 1/2 cup

Mutton Kheema Pasta

Method

1. Cook pasta al dent as per box instructions in salted water. Drain pasta, mix 1 tsp oil and set aside.

2. In a deep pan heat oil, add whole garam masalas and onions, saute till onions turn brown.

3. Add ginger & garlic paste to the onions and saute till raw smell leaves.

4. Add keema to the pan and stir fry for 3 mins.

5. Next add chopped mint and coriander leaves, tomatoes, red chilli powder, coriander powder, garam masala powder, turmeric powder and curd to the pan, stir fry everything on medium heat for 5 mins.

6. Now add water to the pan, stir well and cook keema covered on medium heat for 8 to 10 mins.

7. Once keema is cooked, add salt to keema, stir well and cook uncovered until the gravy slightly thickens.

8. Finaly toss pasta to the keema gravy, mix well until keema and pasta are dry.

Serve hot Keema Macaroni Biryani with raita

Posted in: Indian Cook