Chicken Keema Biryani Recipe is one of the classic non-vegetarian recipes of chicken combined with the aromatic rice.
Cuisine: North Indian Recipes
Diet: High Protein Non Vegetarian
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Chicken Keema Biryani Recipe Incredients
200 grams Chicken , minced
1-1/2 cup Basmati rice
2 tbsp Sunflower Oil
1 inch Cinnamon Stick
1 Black cardamom
2 Cardamom Pods/Seeds
6 Cloves Laung
8 Whole Black Peppercorns
1 tbsp Cumin seeds
1 Onion , chopped
Salt , to taste
1 tbsp Garlic , paste
1 tbsp Ginger , paste
2 Tomatoes , chopped
1 tbsp Red Chilli powder
3 Green Chillies , chopped
2 tbsp Coriander Leaves , chopped
15 Mint Leaves
1 tbsp Garam masala powder
1 cup Onions , fried
Extra Virgin Olive Oil , as required
How to make Chicken Keema Biryani Recipe
To begin making the Keema Biryani, heat oil in a pan and add cinnamon, black cardamom, green cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan and saute till you start getting the fragrance of the spices.
Meanwhile boil water in a big saucepan and add the basmati rice into the boiling water. Drain the water when the rice gets cooked. Keep it aside.
In the next step add the chopped onion and saute for 2-3 minutes until it gets soft. Now add the minced chicken and mix well and continue to saute until the mixture turns brownish in the colour.
Add garlic paste, ginger paste into the pan and saute it until the raw smell of ginger and garlic goes away. Next, add the tomatoes, red chilli powder and salt and mix them properly. Cook till the tomatoes turns soft.
Next, add green chillies, some coriander leaves and some mint leaves and mix. Cook for about 30 seconds until the mint leaves are cooked.
Now add some garam masala powder to the keema and give it a good stir. Add salt and 1/4 cup fried onion and mix everything properly.
Put half the keema mix in a big handi and spread half rice over keema and spread some fried onion, some mint leaves, some coriander leaves, some garam masala powder, 1 tablespoon extra virgin olive oil, remaining keema, remaining rice, remaining fried onions, remaining mint leaves, remaining coriander leaves, remaining garam masala powder, remaining extra virgin olive oil.
Cover the handi with the lid and cook for another 7-8 minutes.