Chicken Keema Biryani Recipe

Ingredients

• 200 grams Chicken minced
• 1-1/2 cup Basmati rice
• 2 tablespoons Oil
• 1 inch Cinnamon Stick (Dalchini)
• 2 Cardamom (Elaichi) Pods/Seeds
• 6 Cloves (Laung)
• 8 Whole Black Peppercorns
• 1 teaspoon Cumin seeds (Jeera)
• 1 Onion chopped
• Salt to taste
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 2 Tomatoes chopped
• 1 teaspoon Red Chilli powder
• 3 Green Chillies chopped
• 2 tablespoons Coriander (Dhania) Leaves chopped
• 15 Mint Leaves (Pudina)
• 1 teaspoon Garam masala powder
• 1 cup Onions fried
• Extra Virgin Olive Oil as required

Steps

1. To begin making the Keema Biryani, heat oil in a pan and add cinnamon, black cardamom, green cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan and saute till you start getting the fragrance of the spices.
2. Meanwhile boil water in a big saucepan and add the basmati rice into the boiling water. Drain the water when the rice gets cooked. Keep it aside.
3. In the next step add the chopped onion and saute for 2-3 minutes until it gets soft. Now add the minced chicken and mix well and continue to saute until the mixture turns brownish in the colour.
4. Add garlic paste, ginger paste into the pan and saute it until the raw smell of ginger and garlic goes away. Next, add the tomatoes, red chilli powder and salt and mix them properly. Cook till the tomatoes turns soft.
5. Next, add green chillies, some coriander leaves and some mint leaves and mix. Cook for about 30 seconds until the mint leaves are cooked.
6. Now add some garam masala powder to the keema and give it a good stir. Add salt and 1/4 cup fried onion and mix everything properly.
7. Put half the keema mix in a big handi and spread half rice over keema and spread some fried onion, some mint leaves, some coriander leaves, some garam masala powder, 1 tablespoon extra virgin olive oil, remaining keema, remaining rice, remaining fried onions, remaining mint leaves, remaining coriander leaves, remaining garam masala powder, remaining extra virgin olive oil.
8. Cover the handi with the lid and cook for another 7-8 minutes.
9. Serve Keema Biryani With Burani Raita, and Chettinad Kathirikai Chopsfor a complete meal.