Kheema Biriyani

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.