Chicken Keema Biryani Recipe

Ingredients

• Ground chicken

  Raw

  200g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Cinnamon

  Spices, ground

  1g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  1 pod or 0.2g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  2 pod or 0.4g

• Peppercorn

  Whole peppercorns, black

  8 dash or 0.8g

• Cloves

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Sweet, raw

  1 onion or 331g

• Salt

  Table

  1 dash or 0.4g

• Garlic Paste

  Constanza

  1 Tbsp or 14g

• Ginger Paste

  Shan

  2 tbsp or 12g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Chili powder

  Spices

  1 tsp or 3g

• Green Chillies

  Fresh, Raw - Tesco

  3 chilli or 51g

• Coriander seed

  Spices

  2 tbsp or 10g

• Mint

  Freshdirect

  2 tablespoon or 6g

• بصل مقلي

  180g

Directions

1. To begin making the Keema Biryani, heat oil in a pan and add cinnamon, black cardamom, green cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan and saute till you start getting the fragrance of the spices.
2. Meanwhile boil water in a big saucepan and add the basmati rice into the boiling water. Drain the water when the rice gets cooked. Keep it aside.
3. In the next step add the chopped onion and saute for 2-3 minutes until it gets soft. Now add the minced chicken and mix well and continue to saute until the mixture turns brownish in the colour.
4. Add garlic paste, ginger paste into the pan and saute it until the raw smell of ginger and garlic goes away. Next, add the tomatoes, red chilli powder and salt and mix them properly. Cook till the tomatoes turns soft.
5. Next, add green chillies, some coriander leaves and some mint leaves and mix. Cook for about 30 seconds until the mint leaves are cooked.
6. Now add some garam masala powder to the keema and give it a good stir. Add salt and 1/4 cup fried onion and mix everything properly.
7. Put half the keema mix in a big handi and spread half rice over keema and spread some fried onion, some mint leaves, some coriander leaves, some garam masala powder, 1 tablespoon extra virgin olive oil, remaining keema, remaining rice, remaining fried onions, remaining mint leaves, remaining coriander leaves, remaining garam masala powder, remaining extra virgin olive oil.
8. Cover the handi with the lid and cook for another 7-8 minutes.
9. Serve Keema Biryani With Burani Raita, and Chettinad Kathirikai Chops for a complete meal.
10. Recipe by: Garima Gautam (source: https://www.archanaskitchen.com/keema-biryani)

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