Chicken Keema Biryani2021-02-11
- Servings: 8
- Prep Time: 20m
- Cook Time: 60m
- Ready In: 1:20 h
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This information is per serving.
Serving Size1 Bowl
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 are 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.
- 3 Lbs Chicken Keema
- 10 Cups Basmati Rice
- 2 Cups Sliced Onions
- 1 Cup Mint
- 1 Cup Coriander Leaves
- 10 Green Chilies
- 1/2 Teaspoon Turmeric Powder
- 3 Teaspoons Red Chili Powder
- 2 1/2 Teaspoons Salt
- 3 Tablespoons Ginger Garlic Paste
- 1 Teaspoon Biryani Masala
- 1 1/2 Teaspoons Coriander Leaves
- 1 Teaspoons Shah Jeera
- 2 Cinnamon Sticks
- 3 Bay Leaves
- 2 Tablespoons Ghee
- 1 Cup Oil
- 4 Tablespoons Lemon Juice
- 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 of 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 of 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 lemon juice.
Preheat the oven to 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 the rest of the fried onions on top of the rice.
Cover the tray with foil paper and put the foil tray in the oven for 40 minutes.
Serve the biryani with Salan or the raita.