Recipes, Ramadan Recipes

Keema Biryani

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!

Preparation Time: 15mins
Cooking Time: 1hr 25mins
Total Time: 1hr 40mins
Serving Size: 4


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.