Keema Biryani Recipe

Keema Biryani Recipe. Made with rice, flavors and chicken, Keema Biryani is a one-pot dish that is regularly presented with shorba (sauce) and raita. It’s is a delightful North Indian formula which is wealthy in flavor. You can make this biryani formula on events like commemorations and pot karmas. This speedy rice dish can likewise be stuffed in lunch confines and can be arranged development for pot-karmas and picnics. Serve it with raita or shorba or even a straightforward cucumber and tomato salad.

Elements of Keema Biryani

350 gm basmati rice
3 tablespoon yogurt (curd)
1 teaspoon ginger glue
100 gm ghee
1 teaspoon saffron
3 dark cardamom
1 teaspoon red bean stew powder
1 tablespoon lime juice
400 gm minced chicken
1 huge onion
1 teaspoon garlic glue
1/2 cup milk
1 1/2 piece cinnamon
4 clove
1 cup chicken stock
salt as required

Keema Biryani Recipe

Step by step instructions to make Keema Biryani
Stage 1
Cook the rice in salted water till it is simply half done. Empty out the water and keep to the side. Blend the saffron in milk and keep to the side.

Stage 2
Heat ghee in a kadhai over moderate fire and add the slashed onions. Fry the onions till they turn clear.

Stage 3
Presently, add the entire flavors and permit them to splutter. Blend in the minced meat and the ginger-garlic glue. Fry for 6-7 minutes over a medium hotness. Add salt to taste. Recollect that you have added salt in your rice as well.

Stage 4
Once the keema is well singed and a fine smell emerges, blend in the curd and red stew powder and keep on cooking over a low hotness for another 3-4 minutes. It might take somewhat longer as need might arise to guarantee that the keema is cooked totally and the crude taste is no more.

Stage 5
Put off the fire and keep aside.Take a stove resistant dish with a cover and spot a piece of the half-cooked rice at the lower part of the baking dish.

Stage 6
Cover with a piece of the arranged keema and sprinkle half of the saffron milk and a large portion of the amount of lime juice. Cover with one more part of rice and rehash the layers for the keema, lime juice and saffron. Top up with the excess rice. Pour the chicken stock over the layered biryani.

Stage 7
Seal the top with the top or with foil and heat in a broiler at low temperature for 15 minutes. You can likewise place the layers in a profound container and afterward cover the top and cook on low fire. Serve hot!

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