Recipe for Keema Biryani


  • 350 grams of Basmati Rice (washed well with a few changes of water and soaked for atleast ½ hour - if needed)
  • 400 grams of Minced Beef (Keema)
  • 1 large Onion (chopped)
  • 1" piece of Cinnamon Stick (Dal Cheeni)
  • 4 Cardamom Pods (Choti Ilaichi)
  • 5 Cloves (Loung)
  • A few strands of Saffron (Zafran)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirchain) (or to taste)
  • 3 tbsp. of Plain Yogurt
  • 1 tsp. Ginger Paste (Pisa Lehsan)
  • 1 tsp. Ginger Paste (Pisi Adrak)
  • ½ cup of Milk
  • 1 cup of Chicken Stock
  • 2 tbsp. of Lime Juice (Nimbu Arkh)
  • 100 grams of Clarified Butter (Ghee) or Cooking Oil

Cooking Directions

Cook the rice in salted water until it is just half done.

Drain out the water and set aside. Mix the saffron in milk and set aside.

Heat the clarified butter in a karhai or deep pan; add the chopped onion. Fry until it is translucent.

Add the whole spices and allow to splutter.

Mix in the minced meat, ginger paste and garlic paste; fry for 6-7 minutes over medium heat.

Once the beef is nicely fried and a fine aroma rises, mix in the plain yoghurt and the red chilli powder and continue to cook over low heat for another 3-4 minutes.

Turn off the flame and set aside.

Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.

Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.

Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.

Top with the remaining rice. Pour the chicken stock over the layered biryani.

Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.

Keema Biryani Photos

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