Keema Biryani Recipe

• 350 gm Basmati Rice
• 400 gm Keema
• 3 tbsp Curd
• 1 large-sized Onion (chopped)
• 1 tbsp Ginger-Garlic Paste
• 100 gm Ghee
• 1/2 cup Milk
• A few strands of Saffron
• 1-inch piece Cinnamon
• 3-4 Cardamoms
• 4-5 Cloves
• 1 tsp Red Chili Powder
• 1 cup Chicken Stock
• 2 tbsp Lime Juice

• Cook rice in salted water, till it is just half cooked. Drain the water and keep it aside.
• Mix the saffron in milk and keep aside.
• Heat ghee in a medium-sized pan and fry chopped onions, till they become translucent.
• Now, add the whole spices and let them splutter.
• Mix in keema and ginger-garlic paste. Fry for 6-7 minutes, on medium heat.
• Once the keema is properly fried and releases aroma, mix curd and red chili powder.
• Turn the heat to low and cook for another 3-4 minutes.
• Turn off the flame and set aside.
• Place one part of the half cooked rice in a baking dish. Then, add a portion of prepared keema and sprinkle half of the saffron milk and half of the lime juice.
• Now, cover with another portion of rice and repeat the same process with keema, saffron and lime juice. Top it with the remaining rice.
• Pour chicken stock over the layers of biryani.
• Lid the top or seal it with a foil. Bake in the oven, at a low temperature for 15 minutes.
• The keema biryani is ready to be served.