Keema Biryani Recipe

If you are a fan of keema, then you would surely like this biryani recipe. Made with basmati rice, minced mutton, yoghurt and a melange of whole spices, this biryani recipe is to die for! This wonderful main dish recipe can be prepared on special occasions to treat your loved ones. This biryani recipe has been exclusively made by Sana Khan, who is a homemaker who has a flair for cooking. With her children grown up and having become wiser and independent, she was left with ample time at her disposal. It was at this point that she decided to follow her passion for cooking. She has started her venture 'Mughlai Magic' that makes traditional Delhi food and heirloom recipes available to all the food lovers across New Delhi NCR.

Ingredients of Keema Biryani

500 gm basmati rice

200 gm yoghurt (curd)

1 teaspoon garlic paste

2 green cardamom

4 clove

10 peppercorns

1 teaspoon cumin seeds

2 teaspoon biryani masala powder

1/2 handful coriander leaves

1 kilograms minced lamb

1 teaspoon ginger paste

1/4 cup refined oil

2 star anise

2 bay leaf

salt as required

1 teaspoon red chilli powder

1/2 handful mint leaves

ml water

How to make Keema Biryani

Step 1 Boil water in a pan

Heat oil in a pan with a thick bottom and simultaneously boil approximately 2 litres of water in a vessel.

Step 2 Saute onions with whole spices and then cook keema in it

Add onions to the oil, saute till translucent, gradually add cumin seeds, peppercorns, green cardamom, cloves and ginger-garlic paste and 2 tsp of chilli powder. Saute for 2 minutes, add minced meat, curd and salt to taste. Continue to saute till all the water gets soaked up and keema is 3/4 portion down.

Step 3 Boil rice with whole spices

Once the water starts to boil, add bay leaves, green cardamom, star anise, and salt to taste. Then add washed rice, when rice is 60 per cent done, drain the water using the sieve.

Step 4 Spread the cooked keema on rice layer with fried onions, cook for 15-20 minutes and the Keema Biryani is ready

Spread a layer of half of the rice in a big vessel. Put keema, some coriander and mint leaves, some masala and green chilli achar on top. Add the remaining rice to the top, add a little desi ghee and brown onions on top for the amazing fragrance, cover it with a lid and let it cook for 20 minutes on low flame. Serve with cucumber raita and enjoy.

 created by :  Ghazi Food