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Keema Biryani Recipe

Keema Biryani Recipe
Keema Biryani Recipe

Keema Biryani Recipe Ingredients:

  • 350 gm basmati rice
  • 400 gm keema
  • 3 tbsp dahi
  • 1 large-sized onion (chopped)
  • 1 tbsp ginger-garlic paste
  • 100 gm ghee
  • ½ cup milk
  • a few strands of saffron
  • 1″ piece of cinnamon
  • 3-4 cardamoms
  • 4-5 cloves
  • 1 tsp red chilli powder
  • 1 cup chicken stock
  • 2 tbsp lime juice

How to make Keema Biryani Recipe:

  • Cook the rice in salted water till it is just half done.
  • Drain out the water and keep aside. Mix the saffron in milk and keep aside.
  • Mix the saffron in milk and keep aside.
  • Heat the ghee in a kadhai and add the chopped onion. Fry till it is translucent.
  • Add the whole spices and allow to splutter.
  • Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
  • Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
  • Put off the flame and keep aside.
  • Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.
  • Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.
  • Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.
  • Top with the remaining rice.
  • Pour the chicken stock over the layered biryani.
  • Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.
  • Keema Biryani is ready to serve.