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Keema Biryani.



You have to be a serial killer to not love biryani.

No.further.discussion.


What’s not to love really, it is a delicious meal layered with spiced meat gravy and rice .

There are several different versions of biryani. I just substituted beef keema(ground meat ) instead of my usual Chicken and it turned out to be so good! It probably gave my chicken biryani a run for it’s money.

What better time to share it with y’all with Eid approaching so fast!

If you happen to make it then do tag me!

Ingredients:

  • 1 cup Olive Oil

  • 4 medium sized onions (thinly sliced)

  • 2 pounds of Ground Beef

  • 4 medium sized tomatoes

  • 3/4 cup whole milk yogurt

  • 1 packet #Shan Bombay Biryani Masala

  • 2 tablespoons ginger garlic paste

  • Salt

  • 4 cups basmati Rice (rinsed and soaked for 1/2 an hour)

  • 1 bunch of coriander (finely chopped)

  • Red & yellow food coloring

Directions For Gravy:

In a big pot, pour oil and then fry the onions until golden brown. Now add ginger garlic paste, cook for two more minutes.

Add tomatoes, Shaan Masala Packet and 1 teaspoon salt.Cook this gravy until oil separates from it.This will take a few minutes.

Turn the flame to high and add Ground Beef. Fry the meat for a few minutes until it changes color and water evaporates. At this point add yogurt. Lower the heat, cover and let the mixture cook for a few minutes.


Directions for Rice:

-In a stock pot, bring about 2 quarts of water to boil, add 4 teaspoons salt . Once you see bubbles add rice.Cook Rice for exactly 8 minutes( put a timer on) . Mushy rice isn’t great in biryani.

-On the 8th minute mark , strain the rice in a large colander.


For Assembly:

-In a large flat bottomed lidded pan (big enough for both gravy and rice), pour some of the oil from the gravy . Now layer 1/3 of rice using a small bowl or a very large flat spoon( that way the integrity of the rice stays).

-Now make a layer of 1/3 of the gravy sparingly, don’t press it into the rice. Sprinkle with 1/3 of the coriander. And pour food coloring on the white rice that you see .Only a few drops go a long way.

-Repeat process until everything is finished.

-Put a flat pan underneath the pan of rice, turn the heat on high for a few minutes. Cover the pan. Lower the heat to the lowest setting and let the rice steam for 15 to 20 minutes. I usually put something heavy on top ( like my stone mortar)to trap the steam.

-To serve , use a bowl to scoop out so you can still see the different layers of meat, rice and herbs.

Enjoy!


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