Mung Bean & Keema Biryani

Servings : Serves 4-5

A unique and different type of biryani of combining healthy and delicious green gram lentils (moong dal) with minced meat.


  • 250 gm mung beans/green gram (soaked overnight or at least for 6 hours)
  • 250 gm minced meat, either mutton/lamb or beef
  • 1/4 cup oil
  • 1/2 cup yoghurt, whipped till smooth
  • 4-5 fresh tomatoes, blended or grated
  • 3 tbsp tomato paste/puree
  • 3 onions, sliced and fried to golden
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 green chillies
  • some chopped coriander leaves
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 2 cardamom pods
  • 1 cinnamon stick
  • 2 cloves
  • 5 whole pepper
  • saffron
  • salt to taste
  • 4 potatoes, peeled and quartered, then fried until a knife can pierce through easily

Ingredients for Rice

  • 3 cups basmati rice, washed 2-3 times then soaked for half an hour
  • salt
  • saffron & food colouring
  • oil
  • whole spices


Marinate the minced meat in 2 tbsp. of the yoghurt, pinch of saffron, 1 tbsp. tomato paste, half of the ginger and garlic pastes, cumin powder, turmeric powder, all the whole spices, and 2 tbsp. of fried onions. Set aside for at least 3 hours.

Heat oil in a pressure cooker, add the remaining ginger and garlic pastes, followed by the blended tomatoes. Fry until the tomatoes are cooked and dry, then add the slit green chilli followed by the tomato paste, remaining yoghurt and half of the fried onions.

Fry together for a few minutes, then add your soaked and drained beans. Stir fry them in this mixture for a few minutes for the flavour to be properly absorbed by them. Now add the marinated minced meat and cook this with the green grams. Then add about 1 cup of water and some salt, close the pressure cooker and cook for about 3 whistles or 6-8 minutes.

Let the pressure cooker release all its steam, then open carefully and check the beans. If they need another go in the pressure/not fully done yet, give them a few more minutes. Make sure you check the water quantity and adjust for thick gravy. Add the fried potatoes and simmer on low heat until the potatoes take colour and the gravy is thick. Adjust salt and chilli.

Finally when it is ready, sprinkle some garam masala and the remaining fried onions plus some coriander leaves. Set aside.


Wash then soak 3 cups of rice in water for about 20-30 mins.

Soak a few saffron strands in some water and set aside.

Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil.

Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.

Put half the rice back into the pan, add the veggie masala on top of it, sprinkle the handful of reserved fried onions and some chopped fresh coriander, and add the remainder of the rice to cover the masala. Then drizzle about 2 tbsp. of oil and the saffron water. Add a bit of orange colour on one side and mix it up a bit with a spoon and cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time. Serve hot!

Enjoy! 🙂

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