keema biryani

Keema Rice, Keema Biryani or Keema Masoor is a rich, mouth watering, flavourful layered Indian Rice and Keema (Mince) Recipe with Whole Masoor Dal, Saffron and a hint of mint.

Keema Rice

tbsp Oil

tbsp Ghee

large Onions (Sliced)

Bay Leaves

tbsp Cumin Seeds

Star Anise

Black Cardamom

Green Cardamom (Slightly cracked open)

Cinnamon Sticks

Peppercorns

Cloves

½ inch Ginger (crushed r use 3 blocks Frozen Ginger)

tsp Turmeric Powder

½ tsp Cumin Powder

tsp Coriander Powder

tsp Red Chilli Powder

300 ml Tomatoes (Pureed)

240 ml Plain Yoghurt

lb Lamb Mince (I use Leg)

tbsp Mint Leaves (Chopped)

Coriander (Chopped)

Onion

120 ml Milk

tbsp Garam Masala Powder (Or Madras Curry Powder)

(See

Basmati Rice (600 g, Soaked

Water

Cinnamon Stick

Green Cardamom Pods (Cracked open)

Lemon

Handul Coriander Leaves (Chopped)

Mint

Onions (Fried till deep golden brown

tsp Saffron Strands

ml Milk

Heat Oil and Ghee in a medium/large pot over high heat.

Once hot, add the sliced Onions. Cook covered on low for at least 25 - 30 minutes until a deep golden brown. If your onion haven&#039;t coloured after 30 minutes, remove the lid, turn the heat up and keep an eye on them stirring at regular intervals until the desired colour is reached.  

Add the whole Garam Masala Spices - Bay leaves, Cumin Seeds, Star Anise, Black Cardamom, Green Cardamom, Cinnamon, Peppercorn, Cloves (make sure they touch the oil) and cook till fragrant. Around 2 - 3 minutes.

Add Garlic, Ginger and Green Chilli and saute for 3 - 4 minutes. 

Add the dry spices - Red Chilli, Turmeric, Coriander, Powder and Cumin Powder and cook out for a couple of minutes before adding the crushed tomatoes.

After a couple more minutes, pour in the yoghurt.  Cover and cook on low for 20 minutes.

Add the mince and distribute evenly with a wooden spoon, then cook covered on low for 10 minutes.

Add Mint Leaves, Coriander, ground Garam Masala, Milk and Salt. Cook covered on low for 20 minutes. 

Meanwhile, Boil the rice with the ingredients listed under rice. Once boiling, simmer for 5 minutes, then drain and set aside. 

Layer the rice pot - Add one layer of Keema to the bottom of a pot, then add some fried onions, coriander, mint. Add a layer of rice, masoor dal, fried onions and spread over the top of the mince evenly. Then continue the layers till everything is used up.

Crush Saffron strands slightly between your fingers. Simmer or Microwave the Milk till hot. Pour the milk over the strands. 

Pour the milk over the top layer, add more fried onions and dots of Ghee.

Cover the pot with 2 layers of foil and a tight fitting lid.

Cook on low for 20 - 30 minutes or until the rice is cooked.

Keema pulao, also known as keema rice or keema biryani, is a delightful and aromatic one-pot meal that combines succulent minced meat with fragrant basmati rice. This flavorful gluten-free rice dish is perfect for a weeknight dinner with cooling raita and salad.

Keema Rice (One-pot Keema Biryani)

Meat (mutton, lamb

Basmati Rice

Onions (sliced)

Ginger (grated)

Garlic (minced)

Tomato (diced)

10-12 Mint leaves (Pudhina) (chopped)

Lime (juiced)

Cilantro leaves (to garnish)

Bay leaf (Tej Patta)

Cinnamon (Dalchini)

Black Cardamom (Moti Elaichi)

Green Cardamom (Elaichi)

Cloves (Laung)

Cumin seeds (Jeera)

Ground Turmeric (Haldi powder)

Coriander powder (Dhaniya powder)

Ground Cumin (Jeera powder)

Kashmiri red chili powder (adjust to taste)

Salt (adjust

Garam Masala

Wash the rice until the water runs clear then soak in the water for at least 30 minutes. Drain water before using.

In a pan, heat the ghee/oil and then add the whole spices. Sauté for a minute until fragrant.

Add the finely sliced onions and brown for 6-8 minutes. Make sure the onions are golden brown. Take 1/2 of the onions out and set aside.

Add the ginger and garlic paste then cook for another minute.

Add the minced meat and cook for 5 minutes until the mince browns, be sure to stir continuously until there are no lumps

Add the spices, green chili and mint leaves. Give it a stir.

Add the chopped tomatoes. Stir and cook for a minute.

Add water and rice. Mix well and bring to a boil.

Then cover and cook for 15 minutes on medium-low heat or until water is soaked and rice are cooked well. Remove lid and take off heat.

Top with fried onions kept aside. Add the lime juice and garnish with cilantro. Serve with a side of raita and enjoy!

Follow the same steps as above until adding the rice and water in the instant pot. Then pressure cook for 4 minutes, followed by a 10-minute natural pressure release, which means release pressure 10 minutes after the instant pot beeps. Open the instant pot and remove the lid. Fluff the keema rice gently with a fork. Follow the steps to add the lime juice and fried onions kept aside. Ganish with cilantro and enjoy!

Instant Pot Method

https://content.jwplatform.com/videos/9Jx4Ug0B.mp4

Keema pulao, also popular as keema rice or keema biryani, is a delightful and aromatic one-pot meal that combines succulent minced meat with fragrant basmati rice. This flavorful gluten-free rice dish is perfect for a weeknight dinner with cooling raita and salad.

Keema Pulao

Top 2 keema biryani recipes from across the web

The most viewed keema biryani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Keema Rice

Keema Rice (One-pot Keema Biryani)

Top 2 keema biryani recipes from across the web

The most viewed keema biryani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keema Rice

Keema Rice (One-pot Keema Biryani)

The most viewed keema biryani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine