Keema Biryani Recipe

Ingredients

• 2 tbsp ghee
• 2 tsp caraway seeds
• 2 black cardamom
• 2 to 3 green cardamom
• 2 to 3 cloves
• 8 to 10 black peppercorns
• 1 inch cinnamon stick
• 1 bay leaf
• 2 medium onion
• 2 tbsp ginger garlic paste
• 450 grams ground meat (beef, lamb or chicken (see notes))
• 2 medium-sized tomatoes
• Salt to taste
• 5 to 8 green chillies (adjust to suit your heat tolerance)
• 1 tbsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 cup yoghurt
• 1/2 cup fried onions
• 1/4 cup chopped coriander leaves
• 1/4 cup fresh mint leaves
• 2 tsp garam masala
• 2 cups basmati rice (rinsed and soaked for 30 mins)
• 8 to 10 cups water
• 2 to 3 green chillies
• 2 to 3 tbsp salt
• 1 tbsp rose water
• 2 tbsp brewed saffron (optional)
• 2 tsp ghee (or butter)
• Fried onions
• fresh mint leaves
• garam masala
• 2 potatoes (boiled and pan fried (optional) (see notes))

Instructions

1. 1

   --- Prepare the keema masala ---

2. 2

   Heat ghee in a heavy-bottomed pot over medium heat.

3. 3

   Saute: Add caraway seeds, black cardamom, green cardamom, cloves, peppercorns, cinnamon, and bay leaf. Sauté for a few seconds until aromatic.

4. 4

   Saute: Add chopped onions and cook until translucent and starts to brown.

5. 5

   Saute: Stir in ginger-garlic paste and sauté for 1–2 minutes.

6. 6

   Saute: Add the ground meat and break it apart as it cooks until no longer pink. Let it release its moisture, then sauté until the liquid evaporates and the keema turns almost dry.

7. 7

   Cook: Add the chopped tomatoes, salt, green chillies, red chilli powder, turmeric and yoghurt. Stir well and cook until the oil separates. This can take 8 to 10 minutes on medium heat.

8. 8

   Cook: Sprinkle fresh coriander leaves, mint leaves, fried onions and garam masala. Stir and cook for 2–3 minutes. Remove from heat.

9. 9

   --- Par-boil the basmati rice ---

10. 10

    Boil: In a large pot, bring water to a full boil and salt it heavily.

11. 11

    Boil: Drain the soaked rice and add it along with a few green chillies. Bring the water back to a full boil on high heat and cook until it’s about 70-80% done (grains should still have a bite).

12. 12

    Drain the par-boiled rice into a colander and then add it over the keema masala.

13. 13

    --- Layer and steam (Dum) ---

14. 14

    Add: Sprinkle the top with a little saffron milk, rose water, ghee, fried onions, mint leaves, and a pinch of garam masala. Place the boiled and fried potatoes, if using.

15. 15

    Cook: Cover tightly with a lid (or foil) and cook on lowest heat for 20–25 minutes for the flavors to meld.

16. 16

    --- Serve ---

17. 17

    Serve: Gently turn out the biryani into a large platter. Garnish with lime slices and fried onions and serve hot with simple raita and onion salad.