Khima/Mince Biryani – page 87

Inspired by Ayesha’s take on the mother-of-all-dishes: Biryani, I simply had to attempt the khima (mince) biryani as a Monday-blues’ dinner. Her sharing of the step-by-step approach made the full page description in The Book a lot less awry.

I made many changes! Please do refer to the original recipe and compare where I improvised as I went along…

On the ingredients:
– Instead of chicken/lamb mince, I used steak – simply because I had this available in my freezer,
– Instead of chana/gram dhal, I used masoor (I pre-boil a large quantity at one-go and then portion and store in the freezer for a jiffy reach when needed)
– Instead of: frozen peas + corn + carrot, I substituted with frozen mixed veg
– Instead of yoghurt, I used sour-milk (Inkomazi brand popularly relied on here in South Africa)
– I omitted potatoes entirely
On the method:
– I added in about 1,5 measures more of both: tomato and sour-milk when combining with the mince,
– I used my mum’s stash of fried onions and so this saved an immense amount of time with preparing this dish (also not frying the potatoes, as I used none saved time too)

Cooked mince to be mixed together with the tomato/sour-milk marinade

All layered and ready to steam

On the note of steaming the biryani, I battled. I peekaboo’d a few times during the course of the steaming from the 30th minute on (defeats the purpose of steaming, I know!) as the full 30 minutes did not aide the process of steaming the meal successfully. I lined the pot with foil, I sprinkled water to kickstart the steaming and I sealed the pot and lid very very well and stuck it in the preheated oven untouched for a full 30 minutes. Strange! Anyway, patience and more patience and eventually the meal was ready to serve. I will, in future, steam the biryani on the stove plate as I’ve only ever seen my mum and family do so. Feel more confident with the out-of-oven option.

Verdict: This meal cannot be enjoyed without the dhai, papar, boiled egg and achaar accompaniments. I emphasise this every-single-time-I-prepare-this-meal…or pilau, or really any layered rice dish. Don’t be fooled by the lengthy list of ingredients and method, it’s quick and easy to put together (if you have the masoor dhal + fried onions prepared in advance). Then again, mince cooks so much quicker than chicken or mutton….

This entry was posted in Indian cuisine, Mains, Meat, Treasury of SA Indian Delights. Bookmark the permalink.

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