How to Make Appetizing One Pot Keema Biryani / Ground Beef Biryani

One Pot Keema Biryani / Ground Beef Biryani. This flavorful keema biryani, a spiced ground meat and rice dish, is going to be your new favorite one-pot meal. Keema biryani or keema pulao is a one-pot dish made up of spiced ground meat, long-grain basmati rice and aromatic spices. Alternatively, you can dum biryani over low heat on the stove top.

Learn how to make Keema Biryani with Chef Smita Deo on Get Curried. Chef Smita gives your favorite Mutton Keema a twist by making this flavorful rice prepara. Now, we can make this one-pot brown rice and meat dish on a whim. You can have One Pot Keema Biryani / Ground Beef Biryani using 21 ingredients and 6 steps. Here is how you cook it.

Ingredients of One Pot Keema Biryani / Ground Beef Biryani

1. It's 2 cups of Basmati rice.
2. Prepare 1/2 kg of Ground beef.
3. You need 5 of Onions , thinly sliced thin.
4. It's 2 of Tomatoes, finely chopped.
5. You need 1 tsp of Ginger-garlic paste.
6. It's 2-3 of Green chilies, finely chopped.
7. It's 2 tsp of Chilli powder.
8. You need 1/2 tsp of Turmeric powder.
9. You need 2 tsp of Coriander powder.
10. It's 2 tsp of Fennel powder.
11. You need 1/2 tsp of Ground cumin.
12. It's 2 of Bay leaves.
13. Prepare 2 of Whole cardamoms.
14. You need 2 of Whole cloves.
15. It's 1 small of Cilantro, finely chopped.
16. It's 1 small of Fresh mint leaves, finely chopped.
17. Prepare 1 cup of Chicken broth.
18. Prepare 3 cups of Water.
19. Prepare As needed of Ghee/clarified butter.
20. It's To taste of Salt.
21. Prepare As needed of Oil.

I shared a recipe for chicken biryani a while back, but have gotten many requests for beef biryani and lamb biryani. I decided to use brown basmati rice in this recipe because it cooks perfectly in the same amount of time as either beef or lamb. Now for Biryani layers: add mint leaves, green chilies, lemon slices, than add a layer of boiled rice. Spicy Qeema Biryani is ready to serve. to make the perfect beef mince biryani, you'll need: five ripe tomatoes chopped up - can't be arsed, use tinned tomatoes, but come on now a teaspoon of coriander, cumin and chilli powder - now, if you don't have spices, go to your world foods bit in your supermarket and buy them in bulk - so much cheaper - keep them sealed in a.

One Pot Keema Biryani / Ground Beef Biryani instructions

1. Soak the basmati rice in water for 10-15 minutes. Drain the water and keep aside..
2. Heat oil in a large pan. Add half of the sliced onions and fry until golden brown. Drain them onto a paper towel and keep aside..
3. In the same pan, add the whole spices- bay leaves, cardamoms, & cloves & saute for a few seconds. Add the remaining sliced onions and saute until translucent. Add the green chilies and ginger-garlic paste and fry for a few seconds until the raw smell goes away. Add the chopped tomatoes and cook until they are soft and mushy..
4. To this, add the cleaned ground meat and mix well to break any lumps. Once the meat turns light brown, add the spice powders- chilli powder, turmeric powder, coriander powder, fennel powder, cumin powder, and salt and mix well..
5. Cover with a lid and cook until the meat is cooked well- about 15 to 20 minutes. Add the basmati rice to the meat mixture along with the chicken broth and water and mix well. Cook for about 20 mins until the water has evaporated. Remove from flame..
6. Top the biryani with fried onion, ghee, cilantro & mint leaves, and mix well. Keep covered for another 10 minutes. Just before serving, mix the biryani and serve with raita and pickle..

Add the garlic, ginger, Serrano pepper and spices to the pot. This Pakistani and Indian-style Keema Matar (Ground Beef and Peas Curry) is an easy, one-pot keema recipe that's deeply flavorful with no whole spices used. This recipe also includes tips on how to make Keema curry with ground chicken. Growing up, we ate keema on a regular basis, with Keema Aloo (Ground beef with potatoes) gracing the table a bit more frequently. This post may contain affiliate links to Amazon and other sides.