How to make Keema Biryani

1.Wash and soak rice in water for some time.

2.Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.

3.Blanch almonds in water, peel and cut them into small pieces. Chop raisins finely. Heat desi ghee in a pan and add sliced onions. Cook on low heat.

4.Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook for two minutes.

5.Add lamb keema and saute. Add salt and garam masala. Cook for sometime.

6.Add a cup of water and allow it to simmer. Transfer the keema to another pan. Add milk, butter, almonds and raisins.

7.Boil the rice. Add rose water and salt and stir.

8.Put half of the rice into the jhol. Add some mint leaves and ginger.

9.Put rest of the jhol on top and then the rice.

10.Cover it and allow it to cook.

11.Serve the keema biryni

Biryani is the most popular food in Asia and middle east, I think you should also try middle east biryani it is soo delicious, for recipe you can go through goodycs to find biryani and other Arabic, western food recipes.

Originally posted by: resturant

1.Wash and soak rice in water for some time.

2.Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.

3.Blanch almonds in water, peel and cut them into small pieces. Chop raisins finely. Heat desi ghee in a pan and add sliced onions. Cook on low heat.

4.Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook for two minutes.

5.Add lamb keema and saute. Add salt and garam masala. Cook for sometime.

6.Add a cup of water and allow it to simmer. Transfer the keema to another pan. Add milk, butter, almonds and raisins.

7.Boil the rice. Add rose water and salt and stir.

8.Put half of the rice into the jhol. Add some mint leaves and ginger.

9.Put rest of the jhol on top and then the rice.

10.Cover it and allow it to cook.

11.Serve the keema biryni

Keema biryani, also known as keema pulao, is a one-pot meal made with seasoned ground beef, long-grain basmati rice, and fragrant spices. It's a nightly favorite dish we prepare when we have unexpected guests. It's simple to create and looks great. 

1. Heat the oil in a pan over medium heat. Boil a large amount of water on another burner. Bring the rice to a boil in the water. 

2. Add cinnamon, black cardamom, green cardamom, cloves, black peppercorns and cumin seeds to the oil in the pan. Saute everything till the scent increases. 

3. Cook until the onion is golden brown. 

4. Stir in the mutton mince until it begins to brown. 

5. Combine the mutton mince, tomatoes, chopped coriander leaves, red chilli powder, green chillies, salt, and mint leaves in a mixing bowl. Please mix it thoroughly. 

6. After the rice has been cooked, drain it. Mix in the garam masala powder and salt. Add 14 cups of fried onion to the mixture as well. 

7. In a pan, coat with olive oil or ghee. 

8. Add 12 cooked rice to the pan and top with keema curry. 

9. Finish with the remaining rice and some fried onion on top. 

10. For a beautiful scent, add soaked saffron. 

11. Cover the cover with aluminum foil and cook for 45 minutes on low heat. 

12. Serve immediately with spicy gravy or mint chutney. 

The Pepgra's Food Research Lab aims to turn your dream concept into a commercial product by combining our extensive knowledge of ingredients and procedures to assist you in making the best selections. 

Keema Biryani Recipe:

Ingredients:

• 2 tablespoons Vegetable Oil

• 1 Onion, diced

• 2 cloves Garlic, minced

• 1 teaspoon Ginger, minced

• 1 tablespoon Curry Powder

• 1 teaspoon Ground Cumin

• 1 teaspoon Ground Coriander

• 1/4 teaspoon Ground Cinnamon

• 1/4 teaspoon Ground Cardamom

• 1/4 teaspoon Ground Nutmeg

• 1/4 teaspoon Ground Cloves

• 1/2 teaspoon Cayenne Pepper

• 3/4 pound Ground Lamb or Beef

• 2 cups Basmati Rice

• 2 cups Water

• 1/2 cup Frozen Peas

• 1/4 cup Cilantro, chopped

• 2 tablespoons Lemon Juice

• Salt, to taste

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.

2. Add garlic and ginger and cook for 1 minute.

3. Add the curry powder, cumin, coriander, cinnamon, cardamom, nutmeg, cloves and cayenne pepper. Cook for 1-2 minutes.

4. Add the ground lamb or beef and cook, stirring occasionally, until cooked through, about 8 minutes.

5. Add the rice and water and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.

6. Stir in the peas, cilantro and lemon juice. Season with salt, to taste.

7. Cover and cook for an additional 5 minutes.

8. Remove from heat and let stand, covered, for 10 minutes.

9. Fluff with a fork before serving. Enjoy!

Originally posted by: Vai101

Keema Biryani Recipe:

Ingredients:

• 2 tablespoons Vegetable Oil

• 1 Onion, diced

• 2 cloves Garlic, minced

• 1 teaspoon Ginger, minced

• 1 tablespoon Curry Powder

• 1 teaspoon Ground Cumin

• 1 teaspoon Ground Coriander

• 1/4 teaspoon Ground Cinnamon

• 1/4 teaspoon Ground Cardamom

• 1/4 teaspoon Ground Nutmeg

• 1/4 teaspoon Ground Cloves

• 1/2 teaspoon Cayenne Pepper

• 3/4 pound Ground Lamb or Beef

• 2 cups Basmati Rice

• 2 cups Water

• 1/2 cup Frozen Peas

• 1/4 cup Cilantro, chopped

• 2 tablespoons Lemon Juice

• Salt, to taste

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.

2. Add garlic and ginger and cook for 1 minute.

3. Add the curry powder, cumin, coriander, cinnamon, cardamom, nutmeg, cloves and cayenne pepper. Cook for 1-2 minutes.

4. Add the ground lamb or beef and cook, stirring occasionally, until cooked through, about 8 minutes.

5. Add the rice and water and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.

6. Stir in the peas, cilantro and lemon juice. Season with salt, to taste.

7. Cover and cook for an additional 5 minutes.

8. Remove from heat and let stand, covered, for 10 minutes.

9. Fluff with a fork before serving. Enjoy!

wowwww ⭐️