Ingredients for keema Biryani

Basmati rice               350 grams

Chicken                        400 grams

Yogurt.                          3 tablespoon

Onion.                           1 large

Ginger paste                1 teaspoon

Garlic paste.                 2 teaspoon

Ghee                               100 gram

Milk.                               1/2 cup

Saffron.                          1 teaspoon

Cinnamon                      2 stick 

Cloves.                              4

Red chilli powder.          1 cup

Chicken stock                   1 cup

Lime juice                          1 tablespoon

      How to cook keema Biryani

1.Cook the rice in salted water till it is just half done   .

A.Drain out the water and keep aside .Mix the saffron in milk and keep aside.

3.Mix the saffron in milk and keep aside .Heat the ghee in a pan and add the chopped onion. Fry till it is brown.

4.Add the whole spices and allow to Splutter. Mix in the minced meat and the ginger -garlic paste and fry for 6-7 minutes over a medium heat.

5.Once the keema is nicely fried and a fine aroma rises,mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.

6.put off the flame and keep aside .

7.While the rice cooks,transfer the  keema to a pan .Add fried onions ,green chillies ,and pour in the oil or melted ghee.Mix well and level the surface.

8.Layer the cooked rice evenly, add fried onion ,mint and coriander leaves over the chicken.

9.Sprinkle 1/4 teaspoon to 1/2 teaspoon biryani masala powder.

10.Repeat steps of layering rice,coriander mint leaves and the fried onions.

11.Seal the top with the lid or with foil,and cook for 20 minutes.its ready to serve .

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