- 350 gm basmati rice
- 400 gm keema
- 3 tbsp dahi
- 1 large-sized onion (chopped)
- 1 tbsp ginger-garlic paste
- 100 gm ghee
- ½ cup milk
- a few strands of saffron
- 1â€³ piece of cinnamon
- 3-4 cardamoms
- 4-5 cloves
- 1 tsp red chilli powder
- 1 cup chicken stock
- 2 tbsp lime juice
- Cook the rice in salted water till it is just half done.
- Drain out the water and keep aside. Mix the saffron in milk and keep aside.
- Mix the saffron in milk and keep aside.
- Heat the ghee in a kadhai and add the chopped onion.
- Fry till it is translucent.
- Add the whole spices and allow to splutter.
- Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
- Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
- Put off the flame and keep aside.
- Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.
- Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.
- Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.
- Top with the remaining rice.
- Pour the chicken stock over the layered biryani.
- Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.
- Ready to serve.
very taste very nice
this receipe was very nice & also very easy
its the most easiest ways have ever read of making biryani….thanx alot
biryani & baking do go well