Indian Relish:Best Online Indian Recipes Collection Blog

KHEEMA BIRYANI RECIPE

Ingredients:

Half kg basmati rice,

300-400 gm keema,

Three tbsps dahi(curd),

One large-sized chopped onion,

One tbsp ginger-garlic paste,

100 gms ghee,

Half cup milk,

Quarter tbsp saffron,

One inch piece cinnamon,

Three-five cardamoms,

Four-five cloves,

One tbsp red chilli powder,

Two tbsp lime juice,

One cup chicken stock and

Salt to taste

First,cook the rice in salted water till it is just half done.

Now drain out the water and keep it aside.

Mixing the saffron in milk,keep it aside.

Heating the ghee in a kadhai,add the chopped onion and fry till it is translucent.

Then add the whole spices and allow to splutter.

Mixing in the minced meat and the ginger-garlic paste,fry for five miuntes over a medium flame.

Once the kheema 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 five minutes.
Putting off the flame,keep it aside.

Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.

Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.

Now cover with another portion of rice and repeat the layers for the kheema,lime juice and saffron.

Top it up with the remaining rice.

Now pour the chicken stock over the layered biryani.

Sealing the top with the lid or with foil,bake it in an oven at low temperature for 10-15 minutes.

Kheema Biryani is ready to serve.