Chicken Keema Biryani Recipe
Keema is a South Asian meat dish that literally means minced meat in Turkish. Keema can be made with any meat but usually Keema is associated with mutton mince. Vegetarians Keemas usually involve peas or cauliflower. Most Keemas are minced meats that are mixed with aromatic spices that are either eaten by itself or added to rice or stuffed in breads.
Ingredients
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200 grams Chicken
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minced
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1-1/2 cup Basmati rice
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2 tablespoons Oil
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1 inch Cinnamon Stick (Dalchini)
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1 Black cardamom (Badi Elaichi)
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2 Cardamom (Elaichi) Pods/Seeds
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6 Cloves (Laung)
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8 Whole Black Peppercorns
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1 teaspoon Cumin seeds (Jeera)
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1 Onion
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chopped
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Salt
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to taste
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1 tablespoon Garlic
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paste
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1 tablespoon Ginger
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paste
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2 Tomatoes
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chopped
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1 teaspoon Red Chilli powder
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3 Green Chillies
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chopped
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2 tablespoons Coriander (Dhania) Leaves
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chopped
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15 Mint Leaves (Pudina)
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1 teaspoon Garam masala powder
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1 cup Onions
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fried
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Extra Virgin Olive Oil
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as required
Instructions
Step 1
To begin making the Keema Biryani, heat oil in a pan and add cinnamon, black cardamom, green cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan and saute till you start getting the fragrance of the spices
Step 2
Meanwhile boil water in a big saucepan and add the basmati rice into the boiling water
Step 3
Drain the water when the rice gets cooked
Step 4
Keep it aside
Step 5
In the next step add the chopped onion and saute for 2-3 minutes until it gets soft
Step 6
Now add the minced chicken and mix well and continue to saute until the mixture turns brownish in the colour
Step 7
Add garlic paste, ginger paste into the pan and saute it until the raw smell of ginger and garlic goes away
Step 8
Next, add the tomatoes, red chilli powder and salt and mix them properly
Step 9
Cook till the tomatoes turns soft
Step 10
Next, add green chillies, some coriander leaves and some mint leaves and mix
Step 11
Cook for about 30 seconds until the mint leaves are cooked
Step 12
Now add some garam masala powder to the keema and give it a good stir
Step 13
Add salt and 1/4 cup fried onion and mix everything properly
Step 14
Put half the keema mix in a big handi and spread half rice over keema and spread some fried onion, some mint leaves, some coriander leaves, some garam masala powder, 1 tablespoon extra virgin olive oil, remaining keema, remaining rice, remaining fried onions, remaining mint leaves, remaining coriander leaves, remaining garam masala powder, remaining extra virgin olive oil
Step 15
Cover the handi with the lid and cook for another 7-8 minutes
Step 16
Serve Keema Biryani With Burani Raita, and Chettinad Kathirikai Chops for a complete meal