Chicken Keema Biryani, Easy One-Pot Recipe
Spiced chicken mince layered with fragrant basmati, fried onions and mint, then steamed on dum. All the aroma of biryani in half the time.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
7 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Cook the mince
Heat the ghee. Fry the onions until golden. Add the ginger-garlic paste, mince, tomato, curd and spices. Cook for 12 minutes until dry. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 03Parboil the rice
Boil the water with the whole spices and salt. Cook the rice until 70 percent done, about 5 minutes. Drain.
- 04Layer
Spread half the mince in a heavy pot. Cover with half the rice, mint and fried onions. Repeat.
- 05Add the saffron
Drizzle the saffron milk and 2 tablespoons ghee over the top.
- 06Dum
Seal with foil and a lid. Cook on the lowest flame for 20 minutes.
- 07Rest
Rest 10 minutes. Fluff gently and serve with raita.
Questions
How is keema biryani different?+
The mince cooks quickly and gives a drier masala. It is a faster route to biryani flavour.
Can I make it in a pressure cooker?+
Yes, but skip the pressure and use the cooker as a heavy pot.