Chicken Kheema Biryani

Chicken Kheema Biryani – Biryani made with chicken mince and basmati rice.

Biryani needs no introduction. It is one of the most loved delicacies the world over. It is a complete meal in itself. It suits all occasions whether it is  a Sunday afternoon meal or for any special event. There are different types of biryanis  to please each persons palate – whether you are a vegetarian or a non-vegetarian. Biryani involves cooking rice and meat/vegetables separately and finally cooking them together by forming layers of each, in a vessel. Chicken Kheema biryani is one of my family’s favourite biryani. Here goes the recipe:

Ingredients

For Marinating Kheema

500 gms Chicken mince (kheema)
4 tbsp ginger garlic paste (adrak lehsun paste)
½ cup curds (dahi)
1 tsp turmeric powder (haldi)
2 tsp red chilly powder (laal mirch)
2 tsp garam masala
1 tbsp cumin coriander powder (dhaniya jeera powder)
salt as per taste (namak)
2 tsp lemon juice (nimbu ka ras)

For the rice

3 bay leaves (tej patta)
3 cloves (laung/lavang)
1 inch cinnamon (dalchini)
1 big cardamom (badi elaichi)
2 green cardamom (elaichi)
1 star anise (chakraphool)
salt as per taste (namak)
3 cups basmati rice (basmati chawal)

For the Kheema

5 tbsp oil (tel)
1 tsp caraway seeds (shahjeera)
2 cloves (laung/ lavang)
1 inch cinnamon stick (dalchini)
2 bay leaves (tej patta)
3 onions, finely chopped (pyaaz)
a pinch of salt (namak)
2 large tomatoes, finely chopped (tamatar)
3 tbsp Coriander leaves, mint leaves & green chilly paste (hara dhaniya, pudina aur mirchi paste)
½ cup chopped coriander leaves (hara dhaniya) for garnishing

For layering

2 cups of Fried onions (tale hue pyaaz)
1 cup of chopped Coriander  (hara dhaniya)
1 cup of chopped mint  leaves (pudina)
2 tsp clarified butter (ghee)
few strands of saffron mixed in warm water (kesar)
2 to 3 boiled eggs, cut into roundels (uble ande)

Method

For Marinating Kheema

• In a mixing bowl, add chicken kheema, ginger garlic paste, curds, turmeric powder, red chilly powder, garam masala, cumin coriander powder, salt and lemon juice.
• Mix well and keep aside.

For Cooking rice

• Wash the rice and  soak it in water for 30 minutes.
• Drain water and keep the rice aside.
• In a pan, boil sufficient water (around 3 to 4 litres). Add bay leaves, cloves, cinnamon, big cardamom,green cardamoms, star anise and  salt as per taste.
• Add soaked rice and allow it to cook.
• When the rice is around 90% cooked, turn off the flame.
• Drain water from the rice, remove the whole spices and discard. 
• Keep the rice aside.

For the Chicken Kheema

• Now, heat 5 tbsp oil in a pan.
• Add caraway seeds, cloves, cinnamon and bay leaves.
• Next, add chopped onions.
• Sprinkle a pinch of salt over the onions.
• Saute the onions till they turn golden brown and soft.
• Add coriander, mint and green chillies paste. Mix well.
• Now, add chopped tomatoes.
• Mix well and cook till they turn mushy.
• Add  marinated kheema. Mix well and allow the kheema to cook well.
• Once done, add chopped coriander leaves and give a mix. Keep aside.

Layering of Biryani

• Now, for the layering of biryani, take a deep pan.
• Spread a layer of kheema.
• Over the kheema, spread fried onions, chopped coriander leaves and  chopped mint leaves .
• Now spread a layer of rice.
• Add fried onions, sprinkle saffron water and add chopped coriander leaves and mint leaves.
• Again spread a layer of kheema, fried onions, chopped coriander and mint leaves.
• Keep repeating the layers of rice and kheema alongwith fried onions, chopped coriander leaves, mint leaves and saffron water.
• Just before adding the final layer, add 2 tsp of ghee.
• After the final layer has been spread, place boiled egg roundels over it.
• Cover the pan and cook over low flame for 7 to 8 minutes.
• Chicken Kheema biryani is ready to be served.
• Serve Chicken kheema biryani with cucumber mint raita/ pomegranate raita.

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