The Flavorful Chicken Kheema Biryani

The Flavorful Chicken Kheema Biryani

This flavorful keema biryani, a spiced ground meat and rice dish, is going to be your new favorite one-pot meal.

This flavorful keema biryani, a spiced ground meat and rice dish, is going to be your new favorite one-pot meal.

Keema biryani or keema pulao is a one-pot dish consisting of spiced ground meat, long-grained basmati rice, and aromatic spices. It's a favorite at our house on weekdays as well as a dish we serve when we have last minute service. Making it easy, and impressive too!


400 gm basmati rice

1 teaspoon of ginger paste

3 tablespoon of curd (yoghurt)

150 gm ghee

3 black cardamom

1 teaspoon of saffron

1 tablespoon lime juice

1 teaspoon of red chilli powder

1 large onion

1 teaspoon of garlic paste

500 gm of minced chicken

1/2 cup milk

4 clove

1 1/2 piece cinnamon

1 cup of chicken stock

Salt to taste


Start with cooking the rice in salted water until its half-done. Drain out the water and keep the rice aside. Later, mix the saffron with milk and keep it aside.

Take a kadhai to heat ghee over moderate flame. To this, add chopped onions and fry them until they turn light brown. Add all the spices mentioned above. Let them splutter.

Take the minced meat and add it to the kadhai along with the ginger-garlic paste. Cook the content for 10 minutes maintained over medium heat. Add salt to taste.

Check once the kheema is almost fried while you can sense that satisfying aroma, add curd and red chilli powder. Cook the ingredients over a low flame for another 5 minutes.

Now turn off the flame and keep the kadhai aside. Pick an oven-proof dish along with a lid. Add a portion of the half-cooked rice to be placed at the base of the baking dish.

Layer the portion of the prepared kheema and to this sprinkle half the content of the saffron milk. Now add half the quantity of lime juice after which you need to spread another portion of rice. Repeat the kheema covering together with saffron and lime juice. Add on the remaining rice and pour some chicken stock on top of the layered biryani.

The final step is to seal the upper portion of the lid using foil and put it in the oven at a low temperature for a minimum of 15 minutes. You can also place the layers in a deep pan and seal the lid entirely for letting it cook on a low flame.

Don't forget to serve this mouth-watering chicken kheema biryani with raita or shorba (gravy).

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