Kheema Biriyani

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

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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