Keema Biryani My Recipebox:

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Author Vahchef Servings 0 persons
Published September 17, 2007 Cooking Time (mins)
Main Ingredient Rice Preparation Time mins


Recipe of Keema Biryani

Ingredient Name Quantity Unit
Basmati Rice  350 Grams
Minced Beef (Keema)  400 Grams
Onion  1 Large
Cinnamon Stick (Dal Cheeni)  1 Piece
Cardamom Pods (Choti Ilaichi)  4 Numbers
Loung)  5 Clove
Saffron (Zafran)   To Taste
Red Chilli Powder (Pisi Lal Mirchain)  1 Teaspoons
Plain Yogurt  3 Tablespoons
Ginger Paste (Pisa Lehsan)  1 Teaspoons
Ginger Paste (Pisi Adrak)  1 Teaspoons
Milk  1/2 Cup
Chicken Stock  1 Cup
Lime Juice (Nimbu Arkh)  2 Tablespoons
Clarified Butter (Ghee) or Cooking Oil  100 Grams


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.

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