Keema Biryani Recipe

Keema Biryani Recipe
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Keema Biryani is a dish from Mughlai cuisine and a main course meal in Pakistan. Learn how to make/prepare Keema Biryani by following this easy recipe.
Keema Biryani Recipe
Difficulty Average
Rating 10.0 / 10 (4 votes)
Recipe Type Non Veg.
  • 350 gm Basmati Rice
  • 400 gm Keema
  • 3 tbsp Curd
  • 1 large-sized Onion (chopped)
  • 1 tbsp Ginger-Garlic Paste
  • 100 gm Ghee
  • 1/2 cup Milk
  • A few strands of Saffron
  • 1-inch piece Cinnamon
  • 3-4 Cardamoms
  • 4-5 Cloves
  • 1 tsp Red Chili Powder
  • 1 cup Chicken Stock
  • 2 tbsp Lime Juice
How to make Keema Biryani:
  • Cook rice in salted water, till it is just half cooked. Drain the water and keep it aside.
  • Mix the saffron in milk and keep aside.
  • Heat ghee in a medium-sized pan and fry chopped onions, till they become translucent.
  • Now, add the whole spices and let them splutter.
  • Mix in keema and ginger-garlic paste. Fry for 6-7 minutes, on medium heat.
  • Once the keema is properly fried and releases aroma, mix curd and red chili powder.
  • Turn the heat to low and cook for another 3-4 minutes.
  • Turn off the flame and set aside.
  • Place one part of the half cooked rice in a baking dish. Then, add a portion of prepared keema and sprinkle half of the saffron milk and half of the lime juice.
  • Now, cover with another portion of rice and repeat the same process with keema, saffron and lime juice. Top it with the remaining rice.
  • Pour chicken stock over the layers of biryani.
  • Lid the top or seal it with a foil. Bake in the oven, at a low temperature for 15 minutes.
  • The keema biryani is ready to be served.