Kheema (ground meat) Biryani ( layered rice)

For the Biryani mix

7 oz ground beef room temperature

7 oz ground lamb room temperature

1 medium red onion sliced

1 inch ginger grated

1 tsp garlic chopped

1 tbsp Garam Masala

1/4 cup plain yogurt

1/2 tsp American Saffron pdr

Optional for heat 1 tsp cayenne pepper

1 tbsp Tomato paste from tube or can 

Salt to taste

1/2 cup oil 

To assemble the dish

1 1/2 cup basmati rice

5 strands of Spanish saffron

2 tsp rose water

2 tbsp warm milk

2 pinches cardamom pdr

Cooking spray

Plastic wrap

2 tbsp chopped mint

1 tsp lime juice

1) In a wide skillet heat 1 tbsp oil on medium heat.

2) Once hot add the sliced onions, give them a stir and cook on the same heat for about 8 mins or until caramelized.

3) Next step transfer the onions into a bowl and keep aside.

4) In the same skillet add one more tbsp oil, heat on medium and add the basmati rice.

5) Coat in oil, let it toast for 2 mins.

6) cook the rice in an electric cooker with 3 cups of water to which 1/2 tsp salt has been added. Once done fluff with a fork and cover.

7) In the skillet heat one more tbsp oil, medium heat till hot, add like 1 heaped tbsp of the caramelized onions.

8) to this add the ground meats, break them apart with a wooden spoon.

9) now add the ginger, garlic and stir well

10) when flavours exude add the garam masala and about 1 tsp salt.

11) keep breaking the meat and stirring, then add the yogurt and saffron pdr.

12) once stirred add the tomato paste and optional cayenne.

13) you can use a potato masher to mash the meat to ensure easier flavor distribution.

14) Reduce the flame to medium low and cook for 6 mins or until the liquid dries up and the meat resembles a dry sloppy joe mix.

15) Divide this into two portions of equal amount.

16) in a deep ceramic or glass bowl spray some cooking spray. Then soak the saffron strands in the warm milk.

17) layer the bottom with one portion of the meat. Then follow with one half of rice and repeat this with the second two portions of meat, then rice.

18) pour the saffron infused milk over the rice.

19) Sprinkle the cardamom pdr on it followed by a generous topping of the left over onions.

20) Cover with plastic wrap and cook in a microwave on high for 6-8 mins.

21) Once done let it rest 3 mins before uncovering. When you do uncover serve garnished with the mint and flavored with the lime juice.

22) To serve scoop the biryani from the bottom such that you get a mix of meat n rice in each serving.