Got introduced to this yummy Biryani when I visited Hyderabad last time. I was surprised to know that Keema also can be used in Biryani preparation.It was a little spicy but tasted awesome.

Keema -1 lb Minced Lamb/Chicken washed
Rice 3 cups - washed and soaked for 40 min
Biryani masala - to taste(I use 3-4 tsp)
Salt - to taste
Red Chili powder -to taste(I use 1 tsp)
Green chillies- 4 slit into half lengthwise
Mint- half bunch washed and chopped finely
Coriander/Cilantro leaves - 1 cup washed and chopped finely
Dry spices - 1cardamom,1clove,1/4 inch cinnamon stick
Oil -2 tbsp
Curd - 1 1/2 cup
Onion - 1/2 finely chopped
Ginger garlic paste -2tsp
Fried onion -4 tbsp
Fresh Lime -1
Color - Optional

1. Heat oil in a pan and add all the dry spices , sauté for a min .Add onion, green chillies .
2.Once the onions turn brown ,add ginger garlic paste and mix until the raw smell disappears.
3.Add keema/ minced meat to the onion mixture and mix it. Add salt, red chili powder cook for few min.
4.Add Biryani masala(I prefer Shan biryani masala) , curd to the minced meat and cook on medium heat for about 10-15 min.
5.Meanwhile boil water in a wide pot , once the water starts boiling add salt and fresh lime juice.Add soaked rice to the water and cook until its 80% done .strain the rice into a colander and keep it aside.This whole process may take around 10-15min.
6.Once keema is 70% cooked taste and add if anything else is required.Lower the heat.Add pinch of color to 2 tsbp of water and keep it aside.
7.Its time to layer the keema and rice now.Keep half keema aside in a bowl .
8.Add mint,coriander leaves to the keema in pan ,add rice and then start the next layer by adding remaining keema ,mint, coriander, fried onion(I use the one we get in Indin store). Add rest of the rice and finish it off by adding mint,coriander,fried onion and color.
9.If it's small quantity I cook it in pan but you cook in the oven .
10.Cook the biryani on slow flame for 20-30 min depending on quantity.

If you choose to cook in the oven follow the same instructions for layering and set the oven temperature to 400 degrees and cook the biryani for 30 min.

Biryani is ready to be served with choice of any gravy/Raita.

Chili chicken

Chicken :1.5 pounds
Corn flour: 1/2 cup
Chilli powder (red): 2 1/2 spoons
Salt: To taste
Ginger garlic paste: 1 tb spoon
Coriander powder :1 tb spoon
Onion: 1
Soy sauce: To taste
Tomato sauce: To taste
Oil: Deep Fry

Procedure: 1.Take the chicken in a bowl and add corn flour, chilli powder, salt , ginger garlic paste, coriander powder and mix well (add little water if required for coating).
2.Marinate the chicken for an hour.
3.Add half beaten egg to the marinated chicken mix and deep fry in oil.
4.Heat little bit of oil in separate pan and add onions, chilies saute them for couple of minutes till they are wet. Now add soy and tomato sauce and mix them properly.
5.It's time to add fried chicken to the pan and mix well. Now chili chicken is ready to serve with your favorite beverage.
Enjoy the chicken

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