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Keema Biryani

Keema Biryani
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Keema Biryani Recipe, How To Make Keema Biryani Recipe

Learn the recipe of Keema Biryani by vahchef. For more recipes visit vahrehvah.com

Aromatic biryani made from minced lamb meat (keema), dry fruits, rose water and a wide variety of masalas.

About Recipe

How to make Keema Biryani

(1 ratings)
1 reviews so far
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
Keema Biryani
Author : Vahchef
Main Ingredient : Rice
Servings : 2 persons
Published date : November 17, 2016


Ingredients used in Keema Biryani
• Basmati rice - - 350 grams.
• Minced beef (keema) - - 400 grams.
• Chopped onion - - 1 large.
• Cinnamon stick (dal cheeni) - - 1 piece.
• Cardamom pods (choti ilaichi) - - 4 no.
• Cloves - - 5 no.
• Saffron (zafran) - - to taste.
• Red chilli powder (pisi lal mirchain) - - 1 tea spoon.
• Plain yogurt - - 3 tablespoons.
• Ginger paste (pisa lehsan) - - 1 tea spoon.
• Ginger paste (pisi adrak) - - 1 tea spoon.
• Milk - - half cup.
• Chicken stock - - 1 cup.
• Lime juice (nimbu arkh) - - 2 tablespoons.
• Clarified butter (ghee) or cooking oil - - 100 grams.
• Salt - to taste.
• Water - as required.
Method:
  • 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.

Serve hot with raita and salan.






Cooking with images







 

Comments & Reviews

 

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Recent comments

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vahuser Posted on Thu Dec 04 2008

Hey this review rocks!!! Very easy!! and Tastes amazing. Perfect for a quick biryani for college students. Everyone in my dorms love it.

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