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Hyderabadi Kheema Biryani


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Hyderabadi Kheema Biryani Recipe, How To Make Hyderabadi Kheema Biryani Recipe

Hyderabadi Kheema biryani is a fantastic dish made with mince meat and Basmati rice and some spices.



Hyderabadi Kheema biryani is a fantastic dish made with mince meat an... Read More..

About Recipe


(106 ratings)
58 reviews so far
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
Author : Vahchef
Main Ingredient : Lamb
Servings : 4 persons
Published date : March 01, 2019

• Oil - as required.
• Ghee - as required.
• Onions - 1 number.
• Salt - to taste.
• Ginger garlic paste - 1/2 to taste.
• Green chilli chopped - 3 number.
• Mint leaves - 1/2 bunch.
• Coriander leaves - 1/2 bunch.
• Chilli powder - 1 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Mince meat - 500 grams.
• Green peas - 1/2 cup.
• Tomato puree - 2 tablespoons.
• Cardamom - 4 numbers.
• Bay leaf - 1 number.
• Shahi jeera - 1/2 tea spoon.
• Star anise - 2 numbers.
• Cinnamon(1 inch piece) - 2 numbers.
• Black pepper - 1/2 tea spoon.
• Biryani flower - 1 number.
• Basmati rice - 1-1/2 cup.
• Water - 3 cups.
  • Heat oil in a pressure cooker and add chopped onions, salt cook this till it is golden in color.
  • Once the onions are cooked add ginger garlic paste, chopped green chilli, when the ginger garlic paste raw flavor is gone.
  • Now add chopped mint & coriander leaves, chilli powder, coriander powder, cumin powder, saute it for a minute then add mince meat, mix it well and put the lid on and let it cook till it is soft.
  • Now add green peas, tomato puree and adjust the seasoning by adding salt cook this along with green peas.
  • Add whole garam masala in the muslin cloth and tie it.
  • Heat ghee in another pan and put the garam masala sachet in it and add onions, salt saute it till they are brown in color.
  • Now add mint, coriander, green chilli, hot water (around 1 ½ cup rice add 3 cups of water) and add salt, let it boil for 2 minutes then add soaked rice let it cook, while this is boiling add some lime juice.
  • Now put the lid on and let it cook for 5 minutes.
  • In this add kheema on top and spread it nicely, put the lid on and let it cook for 3-4 minutes in a slow flame. After 4 minutes switch off the flame and rest it for another 5 minutes. Serve this with Raita.

Cooking with images




Hyderabadi Kheema biryani is a fantastic dish made with mince meat and Basmati rice and some spices. Hyderabadi Kheema Biryani yet another exceptional and scintillating dish influenced from the Mughlai cuisine. This is a super delicious and divine, easy to prepare biryani with kheema (minced meat) and basmati rice cooked with fresh herbs and various other aromatics that makes the dish tempting and appetizing to eat.


Generally biryani is a very fond of dish by many especially most hard core non-vegetarian eaters. People who are just starting to eat biryani could try making this as it’s an easy to prepare dish and not very elaborate cooking method. The most important and highlighting part is the exotic flavor that makes the dish remarkable. Kheema is minced mutton or lamb and is popularly used in preparing a variety of Mughlai dishes such as Kheema-Roti, Kheema Matar curry, Kheema kebabs, etc.


Kheema is also used as filling for samosas and naans. Most non-vegetarians love eating lamb/ meat/ mutton or minced meat dishes than chicken dishes. Most of the meat dishes are rich, exotic to taste, mouth-watering, finger-licking and salivating.

Recipe of Hyderabadi Kheema Biryani:


  1. Oil                                                    -       2 tbsp
  2. Ghee                                                -       2 tbsp
  3. Onion                                             -       1 no
  4. Salt                                                  -       to taste
  5. Ginger garlic paste                     -       ½ tsp
  6. Green chillies, chopped             -       3 nos
  7. Mint leaves, chopped                  -       ½ bunch
  8. Coriander leaves, chopped        -       ½ bunch
  9. Chilli powder                                -       1 tsp
  10. Coriander pd                                 -       ½ tsp
  11. Cumin pd                                       -       ½ tsp
  12. Mince meat                                   -       500 gms
  13. Green peas                                    -       ½ cup
  14. Tomato puree                               -       2 tbsp
  15. Cardamom                                    -       4 nos
  16. Bay leaf                                          -       1 no
  17. Shahi Jeera                                  -       ½ tsp
  18. Star Anise                                     -       2 nos
  19. Cinnamon (1” piece)                  -       2 nos
  20. Black pepper corns                     -       ½ tsp
  21. Licchin                                          -       ½ tsp
  22. Basmati Rice                                -       1 ½ cup
  23. Water                                             -       3 cups


  1. Heat oil in a pressure cooked and add chopped onions, little salt and fry until they turn golden in color.
  2. Add ginger garlic paste, chopped green chillies and fry until the raw flavors are gone. Add chopped mint, coriander leaves, chilli powder, coriander powder, cumin powder and sauté for a minute and then add mince meat and mix well. Cover with lid and cook until the meat is done.
  3. Open the lid and add green peas, tomato puree, adjust the seasoning by adding little salt and cook well.
  4. Add whole garam masala spices in a muslin cloth, tie and keep aside.
  5. Heat some ghee in a pan and when hot, drop in the garam masala sachet and fry a little. Add onions, little salt and sauté well until they get browned.
  6. Now add chopped mint, coriander leaves, slit green chillies and hot water (for 1 ½ cup of rice, add 3 cups of water), salt to taste and boil for 2 minutes. Add in the soaked basmati rice (soak basmati rice for ½ hr in water and drain of the water) and allow it to cook.
  7. While this is boiling, add some lemon juice and cover the pan with lid and cook for 5 minutes over low flame.
  8. Add the kheema mixture over the rice and spread it evenly like a bed. Put on the lid and cook for another 3-4 minutes over low flame.
  9. After 4 minutes, switch off the flame and rest for another 5 minutes.
  10. Remove and serve hot with raita.


For preparing this dish, the kheema is cooked first and rice half-cooked separately and kheema is added over the rice and steam cooked over slow flame so that all the flavors are combined well and the rice gets more palatable and unique to savor. This is a fantastic one-pot wholesome meal, extremely delicious and is best prepared to grace parties or special occasions. Red meat when cooked is highly valued and prized for its richness in taste, aroma and flavor.


The fragrance lingering around in absolutely alluring and feel like grabbing the food. This dish is prepared in the traditional dum style of cooking biryani where the meat and rice are partially cooked and arranged in layers and cooked under slow heat until done. In type of cooking, the flavors are exceptionally infused into the rice and tastes fantastic. The rice gets a nice grainy and fluffy texture while meat too gets cooked well. 


Do try preparing this remarkably luscious Hyderabadi Kheema Biryani and I am sure your family would ask for more. Biryani is my favourite and I am sure by trying this recipe would be your favourite dish too.


For preparing more variety of scrumptious Biryani recipes and meat dishes, do click on:

My rating: 4 stars:  ★★★★☆ 1 review(s)

You could always reach me at my below links:

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Enjoy Cooking and always remember that: VahrehVah is all about inspiring others to cook”!


Comments & Reviews


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AmeenChef Posted on Tue Apr 28 2020

Hi ji, I have been your fan since 2012. you are just amazing.This site is just lovely as it describes all the recipes very clearly as if you are cooking in front of us. My first attempt in cooking was your Hyderabadi chicken Briyani. I am here to lea

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hubee03 Posted on Mon Dec 01 2014

Thanks chef?

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Zaib Hussain Posted on Mon Dec 01 2014

Was waiting for diz reciepe?

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Jamie Todd Posted on Mon Dec 01 2014


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A Miah Posted on Mon Dec 01 2014

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Syed Feroz Posted on Mon Dec 01 2014

what about the cloth with garam masala that was put into rice making?? when to remove it??

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TheScouseassassin Posted on Mon Dec 01 2014

one of the easiest and tastiest and easy Biryani?

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zachary smith Posted on Mon Dec 01 2014

lovely recipe :)?

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jkesar13 Posted on Mon Dec 01 2014

My mom is not a very big internet fan but chef your recipes r the best ?

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Sravani Sravani Posted on Mon Dec 01 2014

Sir ur recipies r simply superb i tried ur recipies they cme very gud thank u so much very helpful recipies?

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Sravani Sravani Posted on Mon Dec 01 2014

When v shld remove that garam masala cloth?

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sajjith77 Posted on Mon Dec 01 2014

One of my fav biryani?

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