CHICKEN  KEEMA  BIRIYANI

CHICKEN KEEMA BIRIYANI

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There are many different versions of biriyani all over India and to name few of them are Awadhi or Lakhnawi, Hyderabadi dum style, Sindhi, Donne etc., each of them can be made using chicken, mutton beef, fish, prawns, veggies and so on. Chicken keema biriyani is one of my favorite variety of biriyani, and I make it my way! As I don’t like dry biriyanis you get outside in restaurants, so whatever recipe of biriyani I will be sharing with you will be a moist biriyanis and along with it you don’t need anything else, just some raita and salad is enough to have a feast any time.

Fragrant and spicy chicken keema masala is cooked in range of aromatic spices till perfection and then layered with the heavenly flavors of partially cooked basmati rice, at last everything is sealed and cooked in dum, so that each flavors of the ingredients marries itself together and creates a fabulous dish called Chicken Keema Biriyani. This is my favorite and I bet once you try this recipe it will be yours favorite too…

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I use my Chicken Keema Matar Masala gravy, which I have already shared on the blog to layer the biriyani, which you can try and the gravy itself is so delicious you can try that sometime with flaky parathas, do try the recipe hope you like it and if you do try please do give me a feedback if possible. Would be happy to hear from you all. Many other chicken gravy dishes I have shared in my blog do check them too.. Butter chicken, Chicken bharta, Bhuna chicken masala, Chicken keema dry.
Happy cooking.

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RECIPE FOR CHICKEN BIRIYANI
Ingredients:

  • 1 ½ cups – Long grained basmati rice (soaked in water for 1/ 2 hour)
  • 2 Nos. – Onions finely slice lengthwise for making Beresta (crispy fried onions)
  • ½ cup – Fresh coriander and mint leaves finely chopped
  • 5 to 6 – Green chillies sliced lengthwise
  • ½ cup – Mixed dryfruits like, cashew, almonds, and rasins, fried in ghee
  • 1 tbsp – Lemon juice to cook the rice
  • 5 to 6 tbsp – Ghee melted to drizzle on top
  • A generous pinch of saffron (Kesar) soaked in 2 to 3 tbsp lukewarm milk
  • Whole wheat dough to seal the biriyani handi for giving dum
  • Salt to taste to cook the rice
  • Chicken keema masala cooked as per the link given here (avoid the green peas while cooking the keema for biriyani if you like you can add)
  • Few drops of kewra water
  • Few drops of rose water

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WHOLE SPICES TO TIE INTO A POTLI OR BAG TO BOIL ALONG WITH THE RICE:

  • 2 to 4 – Green cardamoms (choti elachi)
  • 2 to 4 – Cloves (Laung )
  • 1’’ stick- Cinnamon(Dalchini)
  • 1 – Bay leaf (Tej patta)
  • 1 – Blade of mace (Javitri)
  • 1 – Star anise (chakra phool) (optional)
  • 7 to 8 – Whole peppercorns (Kali mirch)

Put all these whole spices in a muslin cloth and tie into a potli or bag, doing this makes it easy to discard the whole spices when the rice is cooked

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METHOD:

  1. Heat enough water in a deep vessel like dekchi or handi, add the above prepared whole spices potli (bag), along with some lemon juice and salt to cook the rice, bring the water to a rolling boil.
  2. Meanwhile, wash the pre-soaked rice around 3 to 4 times till the water turns clear and no starch of rice is seen in the water.
  3. When the water comes to a rolling boil add the pre-soaked, washed and drained rice to it.
  4. Cook the rice open, on medium flame till the rice is 70 percent cooked (remember not to overcook the rice beyond this as we are going to cook the rice again in dum for some time, so the rice should be partially cooked)
  5. Discard the whole spices potli and drain the water of the partially cooked rice.
  6. Spread the partially cooked rice into a big flat plates and cool the rice under fan so the further cooking of the rice in steam is stopped.
  7. Heat enough oil for frying the beresta onions, fry the onions till golden brown and crispy in batches and take them out on a absorbent paper to drain off the excess oil, keep aside.
  8. Soak the kesar (saffron) in lukewarm milk for about 15 minutes .
  9. Cook the chicken keema gravy as given in the link here (just avoid the green peas in the recipe).

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How to layer the biriyani and give it dum, final assembly of the biriyani:

1. Keep ready all the ingredients and the things needed to finally layer the biriyani:

  • Partially cooked and cooled rice
  • Chicken keema gravy cooked
  • Fried dry fruits and nuts
  • Chopped fresh coriander and mint leaves
  • Beresta onions (crispy fried onions)
  • Lengthwise sliced green chillies
  • Saffron soaked in lukewarm milk
  • Kewra and rose water
  • Melted ghee (Clarified butter)

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2. Take a biriyani handi or a deep dekchi for layering the biriyani and to give dum.
3. Divide the rice into 3 equal parts and the chicken keema gravy into 2 equal parts.
4. Apply little ghee in the bottom of the biriyani handi or dekchi.
5. Put one part of the rice in the bottom layer of the handi.
6. On the first layer of rice sprinkle some chopped and coriander leaves, onion beresta, sliced green chillies, fried dry fruits and nuts, little bit of the soaked kesar, couple of drops of each kewra water and rose water and cover this with one part of keema masala gravy.
7. On the top of this keema gravy again repeat the rice layer along with all the ingredients that was added in the above step.
8. Again repeat the layer of keema gravy and at last cover it with rice and sprinkle all the ingredients left, save some onion beresta and chopped coriander and mint leaves for garnish later.
9. At last drizzle the top rice layer with some melted ghee.
10. Now take a fitting lid for the vessel in which you are cooking the biriyani, make a long rope of wheat dough and stick underneath rim of the lid and cover the handi of biriyani tightly with this, it will seal the biriyani handi.

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11. Meanwhile, heat up a griddle or tava till hot and place the sealed biriyani handi on it and cook the biriyani on dum in a medium flame for 10 to 15 minutes. Switch off the flame and wait for 5 to 6 minutes before opening the lid of the handi.

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12. Open the lid of the handi and take out the biriyani with light hands be careful not to break the grains of the rice, serve piping hot Keema Biriyani with raita and salad.

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NOTE:

  • The vessel which I have used for giving dum to the biriyani is a heavy bottom dekchi, you can use any biriyani handi or else if you prefer any big vessel deep enough to hold the biriyani with a tight fitting lit to it will also do.
  • Don’t skip the ingredients used for assembly of the biriyani, as those are the ingredients which gives dum biriyani its special aroma and flavor.
  • If you wish, you can use less ghee (Clarified butter).

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CHICKEN KEEMA BIRIYANI
 
Author:
Recipe type: Featured recipes, Main Course, Non Veg, Non-veg, Rice Affairs
Cuisine: Indian
Ingredients
  • 1 ½ cups – Long grained basmati rice (soaked in water for 1/ 2 hour)
  • 2 Nos. – Onions finely slice lengthwise for making Beresta (crispy fried onions)
  • ½ cup – Fresh coriander and mint leaves finely chopped
  • 5 to 6 – Green chillies sliced lengthwise
  • ½ cup – Mixed dryfruits like, cashew, almonds, and rasins, fried in ghee
  • 1 tbsp – Lemon juice to cook the rice
  • 5 to 6 tbsp – Ghee melted to drizzle on top
  • A generous pinch of saffron (Kesar) soaked in 2 to 3 tbsp lukewarm milk
  • Whole wheat dough to seal the biriyani handi for giving dum
  • Salt to taste to cook the rice
  • Chicken keema masala cooked as per the link given here (avoid the green peas while cooking the keema for biriyani if you like you can add)
  • Few drops of kewra water
  • Few drops of rose water
WHOLE SPICES TO TIE INTO A POTLI OR BAG TO BOIL ALONG WITH THE RICE:
  • 2 to 4 – Green cardamoms (choti elachi)
  • 2 to 4 – Cloves (Laung )
  • 1’’ stick- Cinnamon(Dalchini)
  • 1 – Bay leaf (Tej patta)
  • 1 – Blade of mace (Javitri)
  • 1 – Star anise (chakra phool) (optional)
  • 7 to 8 – Whole peppercorns (Kali mirch)
Put all these whole spices in a muslin cloth and tie into a potli or bag, doing this makes it easy to discard the whole spices when the rice is cooked
Instructions
  1. Heat enough water in a deep vessel like dekchi or handi, add the above prepared whole spices potli (bag), along with some lemon juice and salt to cook the rice, bring the water to a rolling boil.
  2. Meanwhile, wash the pre-soaked rice around 3 to 4 times till the water turns clear and no starch of rice is seen in the water.
  3. When the water comes to a rolling boil add the pre-soaked, washed and drained rice to it.
  4. Cook the rice open, on medium flame till the rice is 70 percent cooked (remember not to overcook the rice beyond this as we are going to cook the rice again in dum for some time, so the rice should be partially cooked)
  5. Discard the whole spices potli and drain the water of the partially cooked rice.
  6. Spread the partially cooked rice into a big flat plates and cool the rice under fan so the further cooking of the rice in steam is stopped.
  7. Heat enough oil for frying the beresta onions, fry the onions till golden brown and crispy in batches and take them out on a absorbent paper to drain off the excess oil, keep aside.
  8. Soak the kesar (saffron) in lukewarm milk for about 15 minutes .
  9. Cook the chicken keema gravy as given in the link here (just avoid the green peas in the recipe).
How to layer the biriyani and give it dum, final assembly of the biriyani:
  1. Keep ready all the ingredients and the things needed to finally layer the biriyani - Partially cooked and cooled rice,Chicken keema gravy cooked,Fried dry fruits and nuts,Chopped fresh, coriander and mint leaves,Beresta onions (crispy fried onions),Lengthwise sliced green chillies, Saffron soaked in lukewarm milk,Kewra and rose water,Melted ghee (Clarified butter).
  2. Take a biriyani handi or a deep dekchi for layering the biriyani and to give dum.
  3. Divide the rice into 3 equal parts and the chicken keema gravy into 2 equal parts.
  4. Apply little ghee in the bottom of the biriyani handi or dekchi.
  5. Put one part of the rice in the bottom layer of the handi.
  6. On the first layer of rice sprinkle some chopped and coriander leaves, onion beresta, sliced green chillies, fried dry fruits and nuts, little bit of the soaked kesar, couple of drops of each kewra water and rose water and cover this with one part of keema masala gravy.
  7. On the top of this keema gravy again repeat the rice layer along with all the ingredients that was added in the above step.
  8. Again repeat the layer of keema gravy and at last cover it with rice and sprinkle all the ingredients left, save some onion beresta and chopped coriander and mint leaves for garnish later.
  9. At last drizzle the top rice layer with some melted ghee.
  10. Now take a fitting lid for the vessel in which you are cooking the biriyani, make a long rope of wheat dough and stick underneath rim of the lid and cover the handi of biriyani tightly with this, it will seal the biriyani handi.
  11. Meanwhile, heat up a griddle or tava till hot and place the sealed biriyani handi on it and cook the biriyani on dum in a medium flame for 10 to 15 minutes. Switch off the flame and wait for 5 to 6 minutes before opening the lid of the handi.
  12. Open the lid of the handi and take out the biriyani with light hands be careful not to break the grains of the rice, serve piping hot Keema Biriyani with raita and salad.
Notes
1. The vessel which I have used for giving dum to the biriyani is a heavy bottom dekchi, you can use any biriyani handi or else if you prefer any big vessel deep enough to hold the biriyani with a tight fitting lit to it will also do.
2. Don’t skip the ingredients used for assembly of the biriyani, as those are the ingredients which gives dum biriyani its special aroma and flavor.
3. If you wish, you can use less ghee (Clarified butter).

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