Keema Biryani Recipe

To make Keema Biryani, cook basmati rice separately, then layer it with spiced minced meat (keema) cooked with onions, tomatoes, yogurt, and spices. Garnish with saffron milk, fried onions, and herbs, then slow-cook (dum) to let the flavors meld. Serve hot.

Prepatarion Of Keema Biryani Recipe:

Ingredients:

For the Keema (Minced Meat) Layer:

• 500g minced meat (lamb, beef, or chicken)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 cup yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 2-3 bay leaves
• 3-4 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Fresh mint leaves, chopped (for garnish)
• 2 tablespoons oil or ghee

For the Rice Layer:

• 2 cups basmati rice
• 4 cups water
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 2-3 cardamom pods
• Salt to taste

For Assembling the Biryani:

• Saffron strands soaked in 2 tablespoons warm milk (optional)
• 1/4 cup fried onions (for garnish)
• 2 tablespoons ghee or butter (optional)

Instructions:

Preparing the Rice:

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a large pot, boil 4 cups of water with cumin seeds, bay leaf, cloves, cardamom pods, and salt.
3. Add the rice and cook until it’s 70-80% done (the grains should still be firm). Drain the rice and set aside.

Preparing the Keema:

1. Heat oil or ghee in a large pan over medium heat. Add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
2. Add the chopped onions and sauté until golden brown.
3. Stir in the ginger-garlic paste and sauté for another minute.
4. Add the minced meat (keema) and cook until browned, breaking up any lumps.
5. Add turmeric powder, red chili powder, and salt. Cook for a few minutes until the spices are well incorporated.
6. Add chopped tomatoes and cook until they soften and the oil separates.
7. Stir in the yogurt and cook for another 5-7 minutes until the keema is well cooked.
8. Add garam masala, green chilies, and half of the chopped coriander and mint leaves. Cook for another 2 minutes. Turn off the heat and set aside.

Assembling the Biryani:

1. In a large, heavy-bottomed pot, start with a layer of half the cooked rice.
2. Add the entire keema mixture on top of the rice layer.
3. Cover the keema with the remaining rice.
4. Drizzle saffron milk (if using) and ghee or butter over the top layer of rice.
5. Garnish with fried onions and the remaining coriander and mint leaves.

Final Cooking:

1. Cover the pot with a tight-fitting lid. You can seal the edges with dough to trap the steam (optional).
2. Cook on low heat (Dum cooking) for 20-25 minutes until the flavors meld together and the rice is fully cooked.
3. Turn off the heat and let it rest for 10 minutes before serving.

Serving:

• Gently fluff up the biryani with a fork, being careful not to break the rice grains.
• Serve hot with raita (yogurt sauce), salad, or pickles on the side.