Thursday, January 23, 2014

Chicken Kheema Biryani

Biryani is what Sundays are for us. It might be something as simple as my easy peasy pressure cooker biryani or when amma comes by then it might be something as rich and exotic as the dum biryani, but it has to be biryani Sunday. We take a break once in a while and keep it simple with some whole wheat naan and pepper chicken but you get the thing right, we need chicken on Sundays. This kheema biryani happened, yes happened just like that when the huss was asking for something spicy for a weeknight dinner and all I had was a pack of ground chicken in the freezer.

When he says spicy he needs something really hot and I can quench that thirst only with a plate of piping 'hot' biryani and some onion raitha. I took my base biryani recipe and replaced the chicken chunks with ground chicken. Infact the ground chicken blended well with the spices and added more flavor and texture to the rice. I served it with plain raitha and the huss was totally impressed with the flavors. That impressed that he asked me to repeat it for that Sunday. This time I served it up with some Chicken roast.

~*What U Need*~
Basmatic rice - 1 1/2 cup
Water - 2 cups, scant
Chicken kheema - 1 lb or 1/2 kg
Onions - 1 cup, sliced
Tomatoes - 3/4 cup, chopped
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Biryani masala powder - 1 tsp or more
Ghee - 3-4 tbsp

To temper:
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2, crushed
Bay leaf - 1

To grind
Coconut - 1/4 cup
Cashews - 3-4
Green chilli - 1, or to taste
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup

How I Made it:
Soak the rice in water for 20 mins. Take all the ingredients under 'to grind' and grind to a paste. Heat 2 tbsp ghee in a pressure cook and when hot add the tempering items. When fried, add the onions and fry till soft and brown. Add ginger garlic paste once done.

Add the tomatoes and cook till mushy. Add the spice powders and after 2 mins of cooking add the ground chicken. Once the chicken is half cooked, add the ground paste and cook for another 2 mins.

Add water and the soaked drained rice and then top with chopped coriander leaves, mint leaves and the remaining ghee. Cook for 2 whistles. Once the pressure is released fluff with fork.

Serve warm with raitha or side dish of choice.

So thats it Folks...
With Love,

Signs off!!!

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  1. drooling biriyani dear ...perfect texture

  2. wow this recipe is wonderful..never thought of making biriyani with keema..
    it saves time and yum! DELICIOUS!

  3. Keema Biryani is interesting and innovative recipe. Well explained recipe.

  4. super tempting biryani... delicious...

  5. You have indeed prompted me to try out this biriyani with the drooling spiciness you have mentioned here. Really tempting biriyani

  6. This is my next biryani to do!VImitha lovely pics.

  7. seen 2 types of kheema biriyani today!! one was veggie combination n urs is spiciness cool

  8. So ur huss was the secret behing ur recipes hehehe .U got a wonderful biriyani out of kheema.Love it

  9. you made me hungry . yummy biriyani...

  10. Absolutely mouthwatery biryani, very flavorful...

  11. Minced meat biriyani will taste nice, I bet.

  12. Hi, what should i do if I am not using a cooker?


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