Keema Biryani

A popular Biryani recipe from the south India spread all across the globe, Keema Biryani is the delicious amalgamation of rice with aromatic spices is a delight to relish on. Perfect for dinner parties with friends and family, to impress everyone with your culinary skills!

Ingredients

• 500g Rice
• 1 Cup Almonds
• 6 Raisins
• 1 Cup yogurt
• 2 Tablespoon ghee
• 1 Cup onion, sliced
• 1 Tablespoon garlic paste
• ½ Teaspoon ginger paste
• 2 Teaspoon Thillai’s Nattu Malli Coriander Powder
• 1 Teaspoon Thillai’s Guntur Chilli Powder
• ½kg Lamb keema
• 1 Glass milk
• 50g Butter
• 1 Tablespoon rose water
• 6 Mint leaves
• 1 Piece ginger, sliced
• 2 Teaspoon Thillai’s Cumin seeds
• 2 Teaspoon coriander seeds
• 4 Pods Thillai’s Cardamom
• 3 Black cardamom
• 4 Cinnamon sticks
• 2 Teaspoon mace
• 1 Teaspoon Thillai’s Black Pepper
• 6 Thillai’s Clove
• Water as required
• Salt as required

Preparation Method For Keema Biryani

1. Wash and soak 500g rice in water for some time.
2. Dry roast 2 teaspoon Thillai’s Cumin seeds, 2 teaspoon coriander seeds, 4 pods Thillai’s Cardamom, 4 cinnamon sticks, 2 teaspoon mace, 1 teaspoon Thillai’s Black Pepper and 6 Thillai’s Clove. Cool and grind to a fine powder.
3. Blanch 1 cup almonds in water, peel and cut them into small pieces. Chop 6 raisins finely. Heat 2 tablespoon ghee in a pan and add 1 cup sliced onions. Cook on low heat.
4. 1 cup Whisk yoghurt, 1 tablespoon garlic paste, ½ teaspoon ginger paste, 2 teaspoon Thillai’s Nattu Malli Coriander Powder, 3 black cardamom and 1 teaspoon Thillai’s Guntur Chilli Powder and add it to the onion. Cook for two minutes.
5. Add ½ kg lamb keema and saute well. Add salt and fine powder. Cook for sometime.
6. Add water and allow it to simmer. Add 1 glass milk, 50g butter, almonds and raisins. Transfer the keema to another pan.
7. Boil the rice. Add 1 tablespoon rose water, salt and stir.
8. After the rice is cooked, Put half into the Keema gravy. Add 6 mint leaves and 1 piece ginger.
9. Put rest of the Keema gravy on top and then the rice.
10. Cover it and allow it to cook.
11. Serve the keema biryani hot.