Chicken Keema Biryani
Updated: Sep 17
Biryani is a rice dish mixed with a variety of spices and it originated among many people of Muslim heritage in India. The dish is comparable to combining curry with semi-cooked rice.
Chicken Keema Biryani is a non vegetarian classic dish made with minced chicken and atomic basmati rice. Non vegetarians everywhere crave this biryani due to its addicting taste.
Ground chicken and rice is all you need for a good weekend dinner with your friends and family. Pair this dish with your choice of raita and salan to complete the flavors.
Cuisine: India Course: Main Serves: 8
Prep Time: 20 Min Cook Time: 1 Hr Total Time: 1 Hr 20 min.
Nutritional Info: Serving Size: 376g
Calories: 717 Carbs: 85g. Fat: 21g. Protein: 40g
3 Lb Ground Chicken
10 Cups Basmati Rice
2 Cup Sliced Onions
1 Cup Mint
1 Cup Cilantro
10 Green Chilies
1/2 Tsp Turmeric Powder
3 Tsp Chili Powder
2 1/2 Tsp Salt
3 Tbsp Ginger Garlic Paste
1 Tsp Biryani Masala
1 1/2 Tsp Coriander Powder
1 Tsp Shajeera
2 Cinnamon Sticks
3 Bay Leaves
2 Tbsps Ghee
1 Cup Oil
2 Cups Fresh Curd
1 Cup Milk
A pinch of Saffron
Wash 10 cups of Basmati rice in a rice cooker and add 18 cups of water. Add 3 teaspoons of salt and add ½ teaspoon shajeera, 3 bay leaves, and 2 cinnamon sticks.
Add 1 tablespoon ginger garlic paste, 1 tablespoon oil, and 1 tablespoon ghee and soak the rice for 30 minutes. Turn ON the rice cooker after 30 minutes.
Add 2 tablespoons oil and 1 tablespoon ghee in a pan. Add 2 cups of sliced onions and fry until brown and crispy. Keep it aside.
Add 3 tablespoons oil and add 1 teaspoon shajeera and sauté till you start getting the fragrance of the spices.
Add chicken keema and mix well. Now add ½ teaspoon Turmeric powder, 3 teaspoons chili powder, 2 ½ teaspoons salt, and 2 teaspoons ginger garlic paste. Mix well and cook for 2-3 minutes.
Add 2 cups curd and mix well. Now add 1 ½ teaspoon coriander powder, 1 teaspoon biryani powder, 10 green chilies, 1 cup mint, 1 cup coriander leaves and mix well and cook for 5 minutes.
Now add ¾ fried onion and cook for 2 minutes.
Turn off the stove and add 2 tablespoons of oil.
Preheat the oven at 400º F.
Add cooked keema to the foil tray and add cooked rice on top of the keema.
Add a pinch of saffron in the 1 cup of milk. Make a hole in the rice and add that milk to the rice.
Add 2 tablespoons of lemon juice, 2 tablespoons of ghee, chopped mint, chopped coriander leaves, and rest of the fried onions on top of the rice.
Cover the tray with foil paper.
Put the foil tray in the oven for 40 minutes.
Serve the biryani with Salan or the raita.