Keema Biriyani | How to make Keema biriyani2019-11-08
- Cuisine: Indian
- Course: Main Course
- Skill Level: Moderate
- Add to favorites
Delicious Keema Biriyani
Spicy flavorful Chicken Keema Biryani.
Keema biriyani is a very easy to make main course with a many induced flavours. Compared to other biriyani recipes, keema biriyani can be prepare within 20 minutes. I have used chicken keema for making this biriyani and you can also use beef keema. I have used arabian masala and dried lemon for making this biryani which gives a unique arabian taste to this dish. Hope you all will like this chicken keema biriyani
I have already posted some delicious biryani recipes like
Malabar Chicken Dum Biriyani
malabar chicken dum biryani
pressure cooker mutton biriyani
malabar fish biriyani
You can also check for rice recipes collection and 21 chicken recipes collection here.
You can find the detailed Video of keema biriyani here
How to make keema biriyani
Basmati Rice – 1 cup
Chicken keema -1/2 cup
Finely chopped onion – 3
Finely chopped tomato – 4
Crushed ginger garlic greenchilli- 2 tbsp
Finely chopped coriander leaves – 1/4 cup
Cinnamon – 3 pieces
Cloves – 5 nos
Fennel seeds – 1 spoon
Dried lemon – 1 (optional)
Coriander powder – 2 spn.
Chilli powder – 1 spn.
Turmeric powder – 1/2 spoon
Biriyani masala/arabic masala – 1 spn
Ghee/oil – 2 tbsp
Chicken Keema Biriyani Preparation Method
Wash rice,soak in water for 15 minute and drain.
Half cook basmati rice by adding one spoon of oil, salt and 1 spoon of lemon juice. Drain and keep aside.
Heat Ghee/Oil in a non stick pan / cooker.
Add cinnamon,3 bay leaves,3 no of cloves.
Add finely chopped onion with little salt. Fry till golden brown.
Add 2 TS of ginger garlic green chilli paste.Saute well till the raw smell goes off.
Add tomatoes.Saute for 2-3 minutes till it become mushy.
Add coriander powder(2 spn), chilli powder(1 spn), turmeric powder(1/2) spn and arabian masala/biryani masala (1 spn).
Fry for 1 min to get rid of the raw smell.
Add chopped coriander leaves and fry for a while.
Add chicken keema and mix well for 1 minute. Check salt and add if required.
Add dried lemon by making 2-3 holes on it. Cover the lid and cook for 3 minutes.
Add half cooked basmati rice and mix carefully till the masala and rice get mixed.
cover the pan and cook for 5 minutes in low flame. Open the pan and mix often.
Garnish with coriander leaves and serve hot with papad,raita and pickle.
Please check out other Biryani Recipes
1.Pressure Cooker Mutton Biryani