Keema Biryani Recipe

Keema Biryani Recipe (NON-VEG RECIPE)

Keema biryani or keema pulao is a one-pot dish made up of spiced ground meat, long-grain basmati rice, and aromatic spices. It’s a weeknight favorite at our house as well as a dish we serve when we have last-minute company. It’s easy to make and impressive too!

If you have my cookbook then this recipe might look familiar to you. In my book, I called this dish keema pulao. The word keema means ground meat and pulao is just rice cooked with spices. I decided to change the name of this dish to keema biryani here on the blog (because apparently there are more people who search for “keema biryani” than “keema pulao” – these are things that food bloggers have to think about).

Ingredients:

• 350 gm basmati rice

• 3 tablespoon yogurt (curd)

• 1 teaspoon ginger paste

• 100 gm ghee

• 1 teaspoon saffron

• 3 black cardamom

• 1 teaspoon red chili powder

• 1 tablespoon lime juice

• 400 gm minced chicken

• 1 large onion

• 1 teaspoon garlic paste

• 1/2 cup milk

• 1 1/2 piece cinnamon

• 4 clove

• 1 cup chicken stock

• salt as required

Recipe:

• Step 1

  Cook the rice in salted water till it is just half done. Drain out the water and keep it aside. Mix the saffron in milk and keep aside.

• Step 2

  Heat ghee in a kadhai over moderate flame and add the chopped onions. Fry the onions till they turn translucent.

• Step 3

  Now, add the whole spices and allow them to splutter. Mix in the minced meat and the ginger-garlic paste. Fry for 6-7 minutes over medium heat. Add salt to taste. Remember that you have added salt to your rice too.

• Step 4

  Once the keema is nicely fried and a fine aroma arises, mix in the curd and red chili powder and continue to cook over low heat for another 3-4 minutes. It may take a little longer as you need to ensure that the keema is cooked completely and the raw taste is gone.

• Step 5

  Put off the flame and keep it aside. Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the baking dish.

• Step 6

  Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of lime juice. Cover with another portion of rice and repeat the layers for the keema, lime juice, and saffron. Top up with the remaining rice. Pour the chicken stock over the layered biryani.

• Step 7

  Seal the top with the lid or with foil and bake in an oven at low temperature for 15 minutes. You can also put the layers in a deep pan and then cover the lid and cook on low flame. Serve hot!