Keema Biryani Recipe

Keema Biryani is a delicious and flavorful Indian rice dish made with minced meat (keema), fragrant basmati rice, and a blend of aromatic spices. It is a popular variation of the traditional biryani, which typically uses chicken, lamb, or goat meat.

About Keema Biryani Recipe

Biryani is a dish that has able to unified our country in a unique sense with its simmering aromatic flavours which has touched the soul of each one of us. A popular Biryani recipe from the south India spread all across the globe, Keema Biryani is the delicious amalgamation of rice with aromatic spices is a delight to relish on. Perfect for dinner parties with friends and family, to impress everyone with your culinary skills!

Whether enjoyed on festive occasions, family gatherings, or as a special weekend treat, Keema Biryani offers a delightful culinary experience that showcases the vibrant and diverse flavors of Indian cuisine. Its tantalizing aroma, flavorful meat, and perfectly cooked rice make it a standout dish that is sure to please both meat lovers and biryani enthusiasts alike.

Also Read: Best Lemon Chicken Recipe

Keema Biryani Recipe

Recipe by RecipeWikkiCourse: Recipes, DinnerCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

25

minutes

Calories

450

kcal

Keema Biryani is a delectable rice dish from the Indian subcontinent that combines fragrant basmati rice with minced meat (keema) and a blend of aromatic spices. This dish offers a delightful fusion of flavors and textures, making it a favorite among biryani enthusiasts.

Ingredients

• 500 Gram rice

• 1 cup almonds

• 5-6 raisins

• 1 cup yogurt

• 2 tbsp desi ghee

• 1 cups onions, sliced

• 1 tbsp garlic paste

• 1/2 tsp ginger paste

• 2 tsp coriander powder

• 1 tsp red chilli powder

• 1/2 kg lamb keema

• 1 glass milk

• 50 gram butter

• 1 tbsp rose water

• 5-6 mint leaves

• 1 piece ginger, sliced

• For the Garam Masala:

• 2 tsp cumin seeds

• 2 tsp coriander seeds

• 3-4 pods green cardamom

• black cardamom

• 3-4 cinnamon sticks

• 2 tsp mace

• 1 tsp black peppercorns

• 5-6 cloves

• Water

• Salt

Directions

• Wash and soak rice in water for some time.
• Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.
• Blanch almonds in water, peel and cut them into small pieces. Chop raisins finely. Heat desi ghee in a pan and add sliced onions. Cook on low heat.
• Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook for two minutes.
• Add lamb keema and saute. Add salt and garam masala. Cook for sometime.
• Add a cup of water and allow it to simmer. Transfer the keema to another pan. Add milk, butter, almonds and raisins.
• Boil the rice. Add rose water and salt and stir.
• Put half of the rice into the jhol. Add some mint leaves and ginger.
• Put rest of the jhol on top and then the rice.
• Cover it and allow it to cook.
• Serve the keema biryani hot.

Notes

• Soak the basmati rice for at least 30 minutes before cooking to ensure longer, fluffier grains. Parboil the rice until it is about 70% cooked to maintain its texture during the baking process.
• Layering the partially cooked rice and the cooked keema is a key step. Make sure to spread the rice evenly and sprinkle mint and coriander leaves between the layers to enhance the aroma and taste.