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We hope you got benefit from reading it, now let’s go back to keema biryani recipe. To cook keema biryani you only need 28 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Keema Biryani:
- Provide 1 1/2 cups basmati rice, soaked for 15–30 minutes
- Take 2 tablespoons oil of choice
- Get Whole Spices
- Prepare 5 cardamom pods
- Take 4 whole cloves
- You need 1 bay leaf
- You need 1/2 cinnamon stick
- Take 1/2 teaspoon cumin seeds
- Use 1 pound ground meat of choice
- Prepare 1 cup caramelized onion
- You need 2 tablespoons minced garlic
- Get 2 tablespoons minced ginger
- Take 1/2 – 1 Serrano pepper or green chilli, minced, adjust to taste
- Get Ground Spices
- Use 3 teaspoons coriander powder
- Get 2 teaspoons Red chilli powder
- Prepare 2 teaspoons salt
- You need 1/2 teaspoon black pepper
- Get 1/2 teaspoon garam masala
- Provide 1/2 teaspoon turmeric
- You need 2 tomatoes, diced
- Take 3 medium potatoes, diced
- Take 1 cup frozen green peas
- You need 3 cups water
- Get 1/4 cup cilantro leaves, chopped
- You need 1/4 cup mint leaves, chopped
- Provide 1/2 cup Curd/Yoghurt
- You need 2 tablespoon kewra water
Instructions to make Keema Biryani:
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Heat a pot on medium heat, add the oil to the pot. Allow the oil a minute to heat up, add the ground meat, onions, garlic, ginger, Serrano pepper and cook until the meat is mostly browned.
- Add the ground spices, mix well, then add the tomatoes, peas, potato and cook for 12 minutes, or until they have softened. Add in the curd and turn of the heat. Mix well and keep aside.
- Heat oil in another pot, then add the whole spices to the pot and give them a stir. Once the spices begin to sizzle, add the drained rice to the pot saute it for 30 seconds. Add in the water and cook the rice. Once the rice is cooked drain the water and start layering the biryani.
- For layering, take out half of the rice from the pot in a different vessel to the rest of the rice add all of your keema and potato mix, Sprinkle half the cilantro and mint on top of the keema. Add the rest of the rice on top.
- Sprinkle Kewra water on the layered rice and close the lid. keep it on medium-low heat for 20 mins.
- Sprinkle with remaining cilantro and mint and serve with cold Raita.
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