Who needs an introduction for biryani? Unless, of course, you think vegetable pulao and vegetable biryani are the same (in which case you need therapy and treatment). But seriously, the Indian rice dish is known far and wide for its taste, flavour, and sheer awesomeness. And as popular as biryani is, so is the wide variety in which the preparation is available. One such variant is the keema biryani that uses minced meat instead of chunks of meat.
The biryani is fairly to make if you’ve ever forayed into biryani making before. All you need are the required spiced, the desired amount of minced meat and rice and voila! You’ve got yourself an aromatic pot of keema biryani! Follow the recipe below to make some at home!
Image: Sanjeev Kapoor
Feature Image: Fas Kitchen
A meaty rice dish made in traditional Indian spices.
Heat oil in a deep non stick pan.
Add cinnamon, black cardamom, green cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan and sauté till fragrant.
Add onion and sauté for 2-3 minutes.
Now add the minced meat and mix well and continue to sauté till well browned.
Add garlic paste, ginger paste to the mince and mince. Add tomatoes, red chilli powder and salt and mix. Add green chillies, some coriander leaves and some mint leaves and mix.
When the rice is done strain it. Add some garam masala powder to keemaand mix. Add salt and mix. Add ¼ cup fried onion and mix.
Put half the keema mix in a rice cooker. Spread half rice over keema and spread some fried onion, some mint leaves, some coriander leaves, some garam masala powder, half the saffron milk, 1 tbsp extra virgin olive oil, remaining keema, remaining rice, remaining fried onions, remaining mint leaves, remaining coriander leaves, remaining garam masala powder, remaining saffron milk, remaining extra virgin olive oil.
Cover the cooker and cook till done.
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