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    Home » Rice & Bread » Keema Biryani

    Keema Biryani

    Published: Mar 5, 2018 · by Shilpa · Leave a Comment

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    Keema Biryani

    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

    Keema biryani step-by-step recipe with photos

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

    Keema Biryani

    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

    Keema Biryani
    Keema Biryani
    Keema Biryani
    Keema Biryani

    6. Add peas and cook completely

    Keema Biryani

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

    Keema Biryani

    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

    Keema Biryani
    Keema Biryani
    Keema Biryani
    Keema Biryani

    12. Seal completely and simmer on 'dum'

    Keema Biryani

    13. Biryani ready after 'dum'

    Keema Biryani

    14. Mix the biryani gently

    Keema Biryani
    Keema Biryani

    Keema Biryani

    Keema biryani

    Keema BiryaniShilpa
    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
    Print Recipe Pin Recipe
    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
    Keema Biryani

    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.
    Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

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    Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family. Read More…

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