Keema Biryani recipe is Excellent and Aromatic biryani made from minced chicken with a wide variety of masala, Keema and Basmati rice cooked together with spices. I have used homemade chicken mince with a flavorful but not very hot masala is used to make keema. It is delicious and aromatic rice dish which is made with minched chicken. Easy to make chicken keema biryani recipe in pressure cooker.

Preparation time – 30 min

Cooking time – 30 min

Serves – 4

Ingredients – 

To grind – 

Coconut – 1/2 cup grated

Onion – 2 medium roughly chopped

Green chilies – 6 no’s

Mint – 1 bunch

Coriander – 1 bunch

Garlic – 2 medium

Ginger – 2 inches

Method for grinding –

Heat a pan by adding oil in it, when it is hot add ginger garlic saute in oil , add chopped mint, coriander, green chilies saute until onion turns to translucent. Finally add grated coconut into it and fry for a while, allow the mixture to cool.

When the mixture becomes cool grind it to a paste and keep ready.

Ingredients to make chicken keema –

Minched Chicken – 500 gm

Ginger garlic paste – 1 tbs

Mint – 1 small bunch

Coriander – 1 small bunch

Roasted gram – 2 tbs

Pepper – 1/2 tsp

Garam masala – 1/2 tsp

Egg  – 1

Rice flour – 3 tbs

Salt – 1 tsp

Oil for deep frying

Method to make chicken keema – 

Add all the ingredients (except egg and rice  flour) in a mixer and grind into a fine paste, finally add minched chicken and grind or whip so that the grounded paste should mix properly with minched chicken.

Add grounded mixture in a bowl add egg and rice flour, mix properly. Make small balls out of prepared mixture and keep ready .

Heat oil in a kadai, when it is hot add prepared keema balls into it and cook in a medium flame until it turns to golden brown in colour. When it is done remove it with a slotted spoon and put it on a absorbent towel to drain excess oil in it.

Ingredients and method to prepare or to make chicken biryani –

Basmati rice – 2 cup

Onion – 1 chopped

Tomato – 1 chopped

Mint – 1 small bunch chopped

Coriander – 1 small bunch chopped

Oil to fry

Ghee – 1 tbs

Dry spices –  

Clove – 8 no’s

Cinnamon – 2 no’s

Kasuri methi – 1 tsp

Fennel seeds – 1/2 tsp

Star anise – 2 no’s

Cardamom – 2 no’s

Coriander powder – 1 tbs

Turmeric powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Method –

Wash and soak rice for 15 min and drain the water in it and set aside.

Heat a pressure pan by adding oil in it, when it is hot add dry spices (except dry powders) saute for a while, add chopped onion fry until it turns to translucent, add chopped herbs saute for a while add chopped tomatoes fry until it becomes soft, add dry powders saute until oil separates from end of the pan,

Add grounded paste saute till you get a fresh aroma, add 3 1/2 cup of water into it (to cook 2 cup of rice) and bring it to boil add salt to taste.

Add soaked and drained basmati rice into it and stir altogether.

Add deep fried keema balls into it, once again stir properly. cover the lid of the pressure pan and cook in a low flame for 15 min and remove from the flame.

When pressure settles down of its own, open the lid and add  1 tbs of ghee all around, mix properly.

Serve hot and Enjoy chicken keema biryani with any raita and lemon, cucumber, onion and tomato slices.

Note –

I have used rice flour in preparation of keema balls as it acts as a binding agent and also it gives a perfect taste when it is done.