Keema Biryani

5 made it | 1 reviews

Recipe by: Vahchef

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

0 m
0 servings

Keema Biryani Recipe 1, How To Make Keema Biryani Recipe

How to makeKeema Biryani ?How to cookKeema Biryani ?Learn the recipeKeema Biryani by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Keema Biryani 1

(1 ratings)

1 reviews so far

Prep time
mins

Cook time
mins

Total time
mins

Author : Vahchef
Main Ingredient : Rice

Servings : 0 persons
Published date : September 17, 2007

Ingredients used in Keema Biryani
• Basmati Rice 350 Grams.
• Minced Beef (Keema) 400 Grams.
• Onion 1 Large.
• Cinnamon Stick (Dal Cheeni) 1 Piece.
• Cardamom Pods (Choti Ilaichi) 4 Numbers.
• Loung) 5 Clove.
• Saffron (Zafran) To Taste.
• Red Chilli Powder (Pisi Lal Mirchain) 1 Teaspoons.
• Plain Yogurt 3 Tablespoons.
• Ginger Paste (Pisa Lehsan) 1 Teaspoons.
• Ginger Paste (Pisi Adrak) 1 Teaspoons.
• Milk 1/2 Cup.
• Chicken Stock 1 Cup.
• Lime Juice (Nimbu Arkh) 2 Tablespoons.
• Clarified Butter (Ghee) or Cooking Oil 100 Grams.
How to make the recipe:
Cook the rice in salted water until it is just half done. Drain out the water and set aside. Mix the saffron in milk and set aside. Heat the clarified butter in a karhai or deep pan; add the chopped onion. Fry until it is translucent. Add the whole spices and allow to splutter. Mix in the minced meat, ginger paste and garlic paste; fry for 6-7 minutes over medium heat. Once the beef is nicely fried and a fine aroma rises, mix in the plain yogurt and the red chilli powder and continue to cook over low heat for another 3-4 minutes. Turn off the flame and set aside. Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish. Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron. Top with the remaining rice. Pour the chicken stock over the layered biryani. Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.