We have almost come to the final 2 days of Mega Marathon cooking Biryani / Pulao / Khichdi recipes with grains. For the final 2 days I will be posting my 2 signature dishes. Today's post is all about Chicken Kheema Biryani / Minced meat Biryani. This is a simple and flavorful dish which does not need any marination. Typical meat biryani's need proper marination time so that the flavors of spices are very well incorporated with the meat. Lets get started with the list of ingredients and the procedure. Chicken Keema Biryani goes to day 25 of Mega Marathon.
Ingredients:
Chicken keema 1 lb
Sliced onion 1/4 cup
Slit green chili 2
Tomato 1 chopped
Cilantro chopped 1/4 cup
Mint chopped 1/4 cup
Biryani Masala 3 spoons
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Oil 4 tbsp
Salt to taste
Ingredients to prepare rice:
Basmati Rice 2 cups
Bay leaf 1
Cloves 3
Cardamom 2
Shahi Jeera 1 tsp
Cinnamon stick 1
Star Anise 1
Salt to taste
Oil 2 spoons
Ingredients for Garnishing:
Fried onions 1/2 cup
Chopped mint and cilantro 1/4 cup
Saffron soaked in warm milk 3 tbsp
Preparation for Keema Curry:
Wash keema thoroughly and set aside in a strainer so that excess water drains.
In a presser cooker heat oil and add sliced onions.
Fry the onion slices till they turn brown.
Remove 3/4th of the onions and set them aside.
Now add chopped tomato and slit green chilies to the onions in cooker.
Cook till tomatoes turn soft.
Add Kheema along with salt to taste, chili powder and turmeric powder.
Mix well and cook for 4-5 minutes.
Now add biryani masala, chopped mint and cilantro.
Add 1/4 cup water and cover to cook for 3 whistles.
Let the presser release naturally before removing the lid.
If you see any excess water, cook keema curry till all the water evaporates as shown in the picture.
Preparing Rice:
Wash and soak rice for 30 minutes.
Add 6 cups water along with all the spices mentioned under ingredients to prepare rice.
Also add salt to taste and 2 tbsp oil.
Cook till the rice is 80 percent done.
Drain all the water from rice and lets prepare to layer it with keema curry.
Layering to cook on Dum:
In a oven safe pan spread little ghee or butter all over.
Add 1/2 of the cooked rice and top it with kheema curry all over.
Now add final later of rice on top and sprinkle some chopped mint and cilantro.
Add soaked saffron milk on top along with some fried onions.
Cover with lid or aluminum foil and bake for 45 minutes on 350 Degrees F.
Serve hot with raita and spicy gravy.
Ingredients:
Chicken keema 1 lb
Sliced onion 1/4 cup
Slit green chili 2
Tomato 1 chopped
Cilantro chopped 1/4 cup
Mint chopped 1/4 cup
Biryani Masala 3 spoons
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Oil 4 tbsp
Salt to taste
Ingredients to prepare rice:
Basmati Rice 2 cups
Bay leaf 1
Cloves 3
Cardamom 2
Shahi Jeera 1 tsp
Cinnamon stick 1
Star Anise 1
Salt to taste
Oil 2 spoons
Ingredients for Garnishing:
Fried onions 1/2 cup
Chopped mint and cilantro 1/4 cup
Saffron soaked in warm milk 3 tbsp
Preparation for Keema Curry:
Wash keema thoroughly and set aside in a strainer so that excess water drains.
In a presser cooker heat oil and add sliced onions.
Fry the onion slices till they turn brown.
Remove 3/4th of the onions and set them aside.
Now add chopped tomato and slit green chilies to the onions in cooker.
Cook till tomatoes turn soft.
Add Kheema along with salt to taste, chili powder and turmeric powder.
Mix well and cook for 4-5 minutes.
Now add biryani masala, chopped mint and cilantro.
Add 1/4 cup water and cover to cook for 3 whistles.
Let the presser release naturally before removing the lid.
If you see any excess water, cook keema curry till all the water evaporates as shown in the picture.
Preparing Rice:
Wash and soak rice for 30 minutes.
Add 6 cups water along with all the spices mentioned under ingredients to prepare rice.
Also add salt to taste and 2 tbsp oil.
Cook till the rice is 80 percent done.
Drain all the water from rice and lets prepare to layer it with keema curry.
Layering to cook on Dum:
In a oven safe pan spread little ghee or butter all over.
Add 1/2 of the cooked rice and top it with kheema curry all over.
Now add final later of rice on top and sprinkle some chopped mint and cilantro.
Add soaked saffron milk on top along with some fried onions.
Cover with lid or aluminum foil and bake for 45 minutes on 350 Degrees F.
Serve hot with raita and spicy gravy.
Recipes so far in this Mega Marathon:
10 comments:
Looks like a loaded one for chicken lovers but I am thinking I can try a vegetarian version of it.
Looks like it would be loved by chicken lovers.
The keema Biryani would be liked by all non vegetarians , but the keema can be replaced by soy granules and would look close to this Biryani !
Nice to read about your signature dishes Sushma. We have always only got mutton keema, so if we got to have chicken, must see how we can mince it. This is a wonderful biryani will have to try for my kids.
That kheema looks fantastic. Layering it with rice would result in an absolutely delicious biryani.
A treat for the chicken lovers. Full of flavours and looks so tempting!!
This sounds interesting. I need to see if I can make it with soya kheema. Good one Sushma.
A biryani with chicken kheema is interesting. Never heard of it probably because I dont eat, but I would love to try this for my family
Biryani looks so tasty and perfect for chicken lovers/
Soya would easily sub the chicken mince here... flavourful, quick one pot meal... lovely lovely :)
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