Ingredients

• 1 cup- basmati rice
• 1/2 kg- kheema (lamb or chicken)
• 1/2 cup- peas
• 1 -onion
• 1 tbsp -ginger & garlic paste
• 1 tbsp -coriander leaves & mint leaves paste
• 1 -green chillies
• 1 tbsp -coriander powder
• 1 tbsp - garam masala powder
• 1 tbsp - saunf
• 4 -cloves
• 1- bay leaves
• 3-cinnamon sticks
• 1 tbsp -cardamom
• oil
• salt

How to Make Kheema Biriyani

• Heat oil in a pressure cooker. Splutter the garam masala.
• Add the sliced onions and wait till they turn golden brown.
• Add ginger garlic paste and green chillies.
• Once it's done, add the coriander and mint paste.
• Add the keema and cook till they change colour and the raw smell is gone.
• Add turmeric powder, coriander powder, garam masala powder and salt.
• Add a little water and pressure cook the keema (just one whistle).
• Drop the peas in the cooked keema and dehydrate the keema masala.
• Add basmati rice to the keema and fry for a while.
• Pour in the measured coconut milk.
• Add salt and cook.
• Garnish with chopped coriander leaves.