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How to Make Keema Biryani at Home

 Quick and Delicious Keema Biryani: Perfect for Weeknights

How to Make Keema Biryani at Home
How to Make Keema Biryani at Home: Keema Biryani is a delicious one-pot dish made with fragrant basmati rice, spicy minced meat, aromatic spices, and herbs. This classic Indian recipe is a crowd-pleaser, perfect for family meals or special occasions. 

The dish starts with sautéing onions, ginger, garlic, and green chilies, followed by the addition of minced meat, tomatoes, yogurt, and a blend of spices like garam masala, cumin, and turmeric. Fresh mint and coriander leaves elevate the flavour profile, adding a refreshing touch. 

The rice is cooked individually with real spices like cinnamon, cardamom, and cloves, infusing each grain with a rich aroma. The keema and rice are piled in a pot, drizzled with saffron milk and ghee, and cooked over low heat to create a perfect "dum" that blends the flavors nicely.

Keema Biryani, topped with fried onions and other herbs, is a fragrant and flavorful dish that combines well with raita or a simple salad. This recipe, which can be easily customized with lamb, beef, or chicken, provides comfort and flavor in every bite. 

Whether you're entertaining friends or needing a big lunch, Keema Biryani is always a good choice!
 

Ingredients:How to Make Keema Biryani at Home

  For the Keema (minced meat) mixture:  

- **500g minced meat** (lamb, beef, or chicken)  
- **2 medium onions**, finely chopped  
- **2 medium tomatoes**, finely chopped  
- **1 cup yogurt**  
- **2 tablespoons ginger-garlic paste**  
- **3 green chilies**, finely chopped  
- **1 teaspoon turmeric powder**  
- **1 teaspoon red chili powder**  
- **1 teaspoon coriander powder**  
- **1 teaspoon garam masala**  
- **1 teaspoon cumin powder**  
- **1/4 cup fresh coriander leaves**, chopped  
- **1/4 cup fresh mint leaves**, chopped  
- **3 tablespoons cooking oil or ghee**  
- Salt to taste  

For the Rice:  

- **2 cups basmati rice**  
- **4 cups water**  
- **4 whole cloves**  
- **2 bay leaves**  
- **4 green cardamoms**  
- **1 cinnamon stick**  
- **1/2 teaspoon caraway seeds (shahi jeera)**  
- Salt to taste  

For Assembly:  

- **A pinch of saffron** soaked in 1/4 cup warm milk  
- **2 tablespoons ghee**  
- Fried onions (optional, for garnish)  
- Extra mint and coriander leaves  

Instructions :How to Make Keema Biryani at Home

Step 1: Prepare the Keema (minced meat) mixture

 1. Heat oil or ghee in a large pan on medium heat.  
2. Add chopped onions and sauté until golden brown.  
3. Stir in ginger-garlic paste and green chilies; sauté for a minute.  
4. Add the minced meat and cook until the meat changes color.  
5. Mix in turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Cook for 2-3 minutes.  
6. Add chopped tomatoes and cook until the tomatoes soften.  
7. Stir in yogurt, cover, and simmer for 10-15 minutes until the keema is fully cooked.  
8. Add chopped coriander and mint leaves. Set aside.  

Step 2: Prepare the Rice

1. Rinse the basmati rice thoroughly and soak for 30 minutes.  
2. Boil 4 cups of water with cloves, bay leaves, cardamoms, cinnamon, and caraway seeds. Add salt.  
3. Add the soaked rice and cook until 70% done (the grains should still have a bite). Drain and set aside.  

Step 3: Assemble the Biryani

1. In a heavy-bottomed pot, spread half of the cooked rice as the base layer.  
2. Layer the keema mixture evenly over the rice.  
3. Cover with the remaining rice.  
4. Drizzle saffron milk and ghee over the top.  
5. Sprinkle fried onions, coriander, and mint leaves for garnish.  

Step 4: Dum Cooking

1. Cover the pot tightly with a lid (use aluminium foil if needed to seal).  
2. Cook on low heat for 20-25 minutes. This allows the flavours to meld beautifully.  

Step 5: Serve and Enjoy!

  Fluff the biryani gently with a fork to mix layers slightly. Serve hot with raita or a side salad.  

Would you like tips for customizing this recipe further?