Chicken Keema Biryani

Step 1

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.

Step 2

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.

Step 3

Add 2 tablespoons of oil and 1 tablespoon ghee in a pan. Add 2 cups of sliced onions and fry until brown and crispy. Keep it aside.

Step 4

Add 3 tablespoons of oil and add 1 teaspoon shajeera and sauté till you start getting the fragrance of the spices.

Step 5

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.

Step 6

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.

Step 7

Now add ¾ fried onion and cook for 2 minutes.

Step 8

Turn off the stove and add 2 tablespoons of lemon juice.

Step 9

Preheat the oven to 400º F.

Step 10

Add cooked keema to the foil tray and add cooked rice on top of the keema.

Step 11

Add a pinch of saffron in the 1 cup of milk. Make a hole in the rice and add that milk to the rice.

Step 12

Add 2 tablespoons of lemon juice, 2 tablespoons of ghee, chopped mint, chopped coriander leaves, and the rest of the fried onions on top of the rice.

Step 13

Cover the tray with foil paper and put the foil tray in the oven for 40 minutes.

Step 14

Serve the biryani with Salan or the raita.