Thursday 17 December 2015

Keema Biryani

Keema biryani is a fantastic dish made with mince chicken or meat and rice. By just adding few spices you get Fragrant and spicy minced chicken cooked aromatic spices, and the flavour of basmati rice cooked together make this fabulous dish called keema biryani.  I just love this biryani and I am sure if you try it you will also fall in love with it.

200 gms Basmati Rice
1 small cup Curd
1 tbs Ginger (Grated)
1 tbs Garlic (Grated)
1 tbs Salt
1 teaspoon Turmeric Powder
Whole Garam Masala (2 Green Cardamom, 1 Black Cardamom, 1 Bay leaf, 1 Cinnamon stick)
1 teaspoon Garam Masala Powder
Coriander Leaves (Chopped)
Few chopped Mint Leaves
1 tbs Biryani Masala
1 Whole Red Chili
1 teaspoon Red Chili Powder
3-4 tbs Ghee or Buttter
1 teaspoon Cumin Powder
2 Onion (Chopped)
2 Tomato (Chopped)

·         Wash rice with water and leave it aside for 1 hr to dry
·         Heat ghee/butter in open pan and add whole garam masala, rice and salt and roast for 5 minutes
·         Remove rice from the pan and keep it aside to cool down
·         Once rice cools down add curd, mint leaves and coriander leaves in it and mix it properly and keep it aside for 20 minutes
·         Meanwhile take a pan and heat ghee then add red chili, ginger and garlic and roast it for a minute then add onion and chicken keema and roast for 5-6 minutes or till it becomes light brown in colour
·         Now add tomatoes, salt, chili powder and turmeric powder and roast till tomatoes become soft
·         Then add cumin and garam masala powder and mix it well
·         Then add marinated rice in this and roast for 5 minutes, then take it off the flame
·         In a container take double the amount of water in accordance with rice (like for 200 gms rice take 400 gms water) and mix the rice in it and add biryani masala and 1 teaspoon butter / ghee
·         Keep it on low and keep stirring in between, your rice will be cooked once the water become dry

·         Now your Keema Biryani is ready. Serve it curd or chutney of your choice

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