Name: Keema biryani
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Ingredients: 3 cups basmati rice; 4-5 green cardamom; 1 black cardamom; 4-5 cloves; 1 inch cinnamon; 2-3 bay leaf; 6-7 cups water; Salt (to taste); 500 grams lamb mince (keema); ½ cup peas; 1 large onion (thinly sliced); 2 inch ginger (grated or 1 tbsp ginger paste); 2-3 cloves garlic (grated or ½ tbsp garlic paste); 3 tbsp ghee; 1 tsp black cumin ( shahi jeera); 2-3 cloves; 4 green cardamom; 1 inch cinnamon; 2-3 bay leaf; 1 cup yogurt (whisked); ½ tsp turmeric powder; 1 tsp red chilli powder (or as per taste); Salt (to taste); ½ cup coriander leaves (chopped); ½ cup mint leaves (chopped); 2-3 tbsp milk; A few strands saffron

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Keema biryani step-by-step recipe with photos.

Keema is nothing but minced meat. Keema biryani or lamb mince biryani is a flavourful rice dish that is made with lamb mince and aromatic whole spices. The lamb biryani is prepared in three main steps – cooking the rice with whole spices, cooking the lamb mince gravy, and layering them all and slow cooking on steam or dum. It sounds complicated, but trust me it is not.

I have earlier shared the recipe for making vegetable biryani. The process is similar, with subtle changes.

There are two pressure points in the cooking process – taking care the rice doesn’t overcook while boiling and taking care the onion is golden and caramelised but not burnt. The texture of rice must be just done but still have a good bite to it (similar to al dente in pasta). The onions take time to get golden brown but can burn in seconds once it reaches that stage. So it is important to keep an eye on it and take care not to burn it. Also, it is important to use a thick bottom pot with a tight-fitting lid for cooking the biriyani.

Cooking the biryani on dum makes this dish very aromatic and flavourful.

Keema biryani step-by-step recipe with photos

1. Cook rice with whole spices and spread on a wide plate

2. Heat ghee and saute whole spices

3. Fry onion, ginger, garlic, and spice powders

4. Add the lamb mince and fry for a few minutes

5. Add yogurt, water, and cook

6. Add peas and cook completely

7. Spread half the lamb gravy in a thick bottom pan

8. Spread half the rice on top

9. Spread coriander leaves, mint leaves, and saffron-infused milk

10. Spread remaining lamb

11. Spread remaining rice

12. Seal completely and simmer on 'dum'

13. Biryani ready after 'dum'

14. Mix the biryani gently

Keema biryani

Shilpa

Keema biryani or lamb mince biryani is a flavourful rice dish that is made with lamb mince and aromatic whole spices.

5 from 1 vote

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Course Main Course
Cuisine Indian

Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs

Ingredients

FOR THE RICE:
3 cups basmati rice
4-5 green cardamom
1 black cardamom
4-5 cloves
1 inch cinnamon
2-3 bay leaf
6-7 cups water
Salt to taste
FOR THE GRAVY:
500 grams lamb mince keema
½ cup peas
1 large onion thinly sliced
2 inch ginger grated or 1 tbsp ginger paste
2-3 cloves garlic grated or ½ tbsp garlic paste
3 tbsp ghee
1 tsp black cumin shahi jeera
2-3 cloves
4 green cardamom
1 inch cinnamon
2-3 bay leaf
1 cup yogurt whisked
½ tsp turmeric powder
1 tsp red chilli powder or as per taste
Salt to taste
TO ASSEMBLE:
½ cup coriander leaves chopped
½ cup mint leaves chopped
2-3 tbsp milk
A few strands saffron

Instructions

TO MAKE THE RICE:
Wash the rice thoroughly and soak in water for 30 minutes
In a large saucepan, pour water and add the whole spices and salt. Bring to a boil
Once the rice is soaked, drain all the water. Add the drained rice to boiling water
Let the rice cook on high flame. Once the rice is almost cooked but still has a nice bite to it, turn off the heat and drain on a muslin cloth
Spread the rice on a wide plate and set aside. Take care not to cook the rice completely at this stage
TO MAKE THE GRAVY:
In a fry pan or kadhai, heat ghee. Add whole spices and fry for a few seconds until it is aromatic
Add onions and fry until golden brown. Take care the onion becomes golden and crispy but doesn’t burn
Add ginger, garlic and fry for few more minutes until the raw smell goes off
Add salt, turmeric and chilli powder and mix well
Add lamb mince and saute for 1-2 minutes
Add whisked yogurt and ¾ cup warm water. Mix well
Cover and cook on medium flame until the lamb is almost cooked
Add peas and mix well. Cook until
Remove the cover and increase the flame to dry out any excess moisture
TO ASSEMBLE:
Soak the saffron strands in warm milk for a few minutes
Take a thick bottom pan and smear the bottom with some ghee.
Add half the lamb gravy and spread
Add half of the rice on top and spread evenly
Add the saffron milk, coriander leaves, and mint leaves
Add remaining lamb gravy on top and spread evenly. Add the rest of the rice
Put the lid on and seal the with aluminum foil
Heat a griddle/tava on medium flame. Once it is hot enough, place the biriyani pot on top of the tava and reduce the flame to the lowest setting
Let the biriyani cook on low flame for 20-25 minutes
Turn off the heat. Serve hot

Nutrition Facts

Keema biryani

Amount Per Serving

Calories 282 Calories from Fat 108

% Daily Value*

Fat 12g18%
Saturated Fat 6g38%
Cholesterol 34mg11%
Sodium 37mg2%
Potassium 198mg6%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%

Vitamin A 153IU3%
Vitamin C 4mg5%
Calcium 53mg5%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Keema biryani step-by-step recipe with photos

Keema biryani

Ingredients 1x2x3x

FOR THE RICE:

FOR THE GRAVY:

TO ASSEMBLE:

Instructions

TO MAKE THE RICE:

TO MAKE THE GRAVY:

TO ASSEMBLE:

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