Kheema-Keema Biryani Recipe|Ground Goat Biryani

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Other Biryani recipes you Might Like:

Crab Dum Biryani/Njandu Biryani

Chicken Biryani-Pakistani-style

How to make Kheema-Keema Biryani Recipe – Mutton Kheema Biryani -Ground Goat Biryani Recipe

How to make Fried Onion :

Heat oil in a pan over high heat. Add finely thinly sliced onions; cook for 20 to 25 minutes, untill dark brown; stirring occasionally, sprinkle little sugar to caramelize, remove and drain on to the paper towel; set aside.

How to cook the Rice for Kheema-Keema Biryani:

Soak the rice for 20 mins and drain keep it aside. In a thick bottom vessel; Heat required water; add all whole garam masala ingredients listed above “For Rice”.Add the ghee or olive oil or 1/2 ghee or 1/2 oil (whichever you prefer), salt to taste and mix well. Add drained rice and 1/2 tsp lemon juice and cook at high; heat till the water starts boil and cover the lid. Now reduce the heat to low and cook till for 5-8 mins depending upon the rice variety your using, so cook accordingly.You have to par cook the rice- 3/4 cooked and rest will get cooked during dum. (Note : Do not over boil the rice.To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right.) Optional – remove the whole garam masala from the rice if you don’t prefer. When 3/4th rice cooked; remove from the fire and keep it aside.

How to cook Mutton Kheema-Keema Masala :

Heat a ghee/oil in the frying pan and add finely chopped ginger – garlic and saute till fragrant.Place a mutton mince/kheema in a blow and add 1/4 to 1/2 cup of water and mix well. Now add the mutton mince/kheema to the frying pan. Add turmeric powder, red chilli powders and salt to taste; mix well.Chop the dill leaves and add to the frying pan mix it along with kheema-mutton mince.Add the fenugreek leaves and half the fried onion, 1 tsp of garam masala, yogurt, 1 tsp of ghee, slit green chillies and ginger strips and mint leaves. Combine everything together well and bring it to boil.

Final Cooking and Layering for Kheema-Keema Biryani :

Strain the 3/4 cooked rice with perforated spoon and arrange half of it in a layer over kheema /mutton mince mixture.Sprinkle 1/2 of garam masala, 1/2 of fried onion, few chopped mint leaves. few chopped coriander leaves. Layer the remaining rice over it and repeat the process; sprinkle remaining garam masala, remaining fried onion, rest of the mint leaves and rest of the coriander leaves.Drizzle 1 tbsp of ghee all around. Cover and cook on dum for 6-8 mins on direct flame. once done remove from fire and let it rest unopened on cooking vessel/pot for another 5-10 mins. Serve hot with Raita, Pickle or Boiled egg and Pappadam on the side and Enjoy!

Kheema-Keema Biryani Recipe |Ground Goat Biryani

No ratings yet

Course: Main Course

Cuisine: Indian

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Servings: 4 -6

Calories:

Author: Sangeetha

A must try! Minced lamb-goat or any meat cooked in range of aromatic spices,and heavenly flavor of basmati rice cooked together in dum is called Kheema-Keema Biryani.

Print Recipe

Ingredients

• For Kheema Masala :
• Goat or Lamb Kheema ground meat : 1.1 lb /500 grms (can replace with chicken kheema or any meat keema)
• Fried Onion : 1 cup Onions : 4 large onion (peeled, finely sliced and fried until crisp (or) you may use store bought ready fried onion.
• Ginger : 1" piece finely chopped
• Garlic : 4 cloves finely chopped
• Dill Leaves : 2-3 tbsp
• Fresh Fenugreek Leaves : 1 cup
• Red Chilli Powder : 1 tbsp
• Turmeric Powder : 1/2 tsp
• Yogurt : 1 cup
• Green Chillies : 4-5 slit lengthwise
• Ginger Pieces : 1" piece cut into thin strips
• Fresh Mint Leaves : 1 cup
• Corainder Leaves : 1/2 cup
• Garam Masala Powder : 2 ½ tsp
• Ghee or Oil : 3 tbsp
• Salt to taste
• For Rice :
• Basmati Rice : 2½ cup
• Cloves : 5-6
• Cinnamon Stick : 1 inch
• Star anise : 1
• Black Cardamoms : 2
• Green Cardamoms : 4-5
• Bay Leaves : 2
• Black Pepper Corn : 5-6
• Caraway Seeds /Shah Jeera /Kala Jeera : ½ tsp
• Ghee or Olive Oil or ½ oil and ½ ghee : 1 tbsp
• Lime Juice : 1 tsp
• Salt to taste

Instructions

• Soak the rice for 20 mins and drain keep it aside.
• In a thick bottom vessel; Heat required water; add all whole garam masala ingredienst listed above "For Rice".
• Add the ghee or olive oil or 1/2 ghee or 1/2 oil (whichever you prefer), salt to taste and mix well.
• Add drained rice and 1/2 tsp lemon juice and cook at high; heat till the water starts boil and cover the lid.
• Now reduce the heat to low and cook till for 5-8 mins depending upon the rice variety your using, so cook accordingly.You have to par cook the rice- 3/4 cooked and rest will get cooked during dum. (Note : Do not over boil the rice.To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right.) Optional - remove the whole masala from the rice if you don't prefer.
• When 3/4th rice cooked; remove from the fire and keep it aside.
• Heat a ghee/oil in the frying pan and add finely chopped ginger - garlic and satue till fragrant.
• Place a mutton mince/kheema in a blow and add 1/4 to 1/2 cup of water and mix well.
• Now add the mutton mince/kheema to the frying pan.
• Add turmeric powder, red chilli powders and salt to taste; mix well.
• Chop the dill leaves and add to the frying pan mix it along with kheema-mutton mince.
• Add the fenugreek leaves and half the fried onion, 1 tsp of garam masala, yogurt, 1 tsp of ghee, slit green chillies and ginger strips and mint leaves. Combine everything together well and bring it to boil.
• Strain the 3/4 cooked rice with perforated spoon and arrange half of it in a layer over kheema /mutton mince mixture.
• Sprinkle 1/2 of garam masala, 1/2 of fried onion, few chopped mint leaves. few chopped corainder leaves. Layer the remanining rice over it and repeat the process; sprinkle remaining garam masala, remaining fried onion, rest of the mint leaves and rest of the coarinder leaves.
• Drizzle 1 tbsp of ghee all around. Cover and cook on dum for 6-8 mins on direct flame. Oncce done remove from fire and let it rest unopened on cooking vessel/pot for another 5-10 mins.
• Serve hot with Raita, Pickle or Boiled egg and Pappadam on the side and Enjoy!

Notes

Mutton/Goat may be substituted with chicken or beef or pork as you wish.
I prefer to use fresh fried onions instead of store bought as it gives a great taste to dish.
Always sprinkle corainder and mint leaves as final layer over the rice, which makes the biryani taste more flavorful.

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I hope you enjoy making this Kheema-Keema Biryani and eating it too 🙂

Happy Cooking & Happy Eating!
Sangeetha

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