Keema Biryani
Fragrant, fluffy basmati rice layered with a spiced ground beef curry (keema).
Equipment
- Karahi pan (Wok)
Ingredients
- 2 pounds ground beef
- 6-7 tablespoons vegetable oil
- 4 small onions diced
- 2 teaspoons Pakistani/Indian red chili powder
- 2 teaspoons Kashmiri chili powder (milder)
- 3 tablespoons cumin powder
- 1 teaspoon turmeric powder
- 2 tablespoons minced garlic
- 4 green chilies chopped
- 1 medium tomato diced
- 4 tablespoons tomato paste
- ½ teaspoon ginger slivers
- 1 teaspoon chopped cilantro
- 4 cups dried basmati rice
- 1 teaspoon cumin seeds skillet-toasted (optional)
- Salt, to taste (for both keema and rice)
- ¼ teaspoon yellow or orange food coloring powder (mixed with teaspoon water)
- 2-3 drops kewra essence/water (optional)
Instructions
- Start by dicing onions. Add oil into karahi or large wok/skillet and put on a medium-low heat.
- Add in diced onions into oil and allow to cook while stirring occasionally. Cook until soft and tender. About 5-10 minutes.
- Add in ground beef, minced garlic, and powdered spices, and salt (to taste) into this. Mix this thoroughly on medium heat. Cook until meat is halfway cooked, about 5 minutes.
- Add in diced tomato, tomato paste, and green chilies. Mix thoroughly and cover the keema. Allow the keema to cook completely in all the flavors on a medium to medium-low heat for at least 15 minutes.
- In the meantime turn your attention to rice. Wash rice and drain water a few times until water runs clear (about 3 times).
- Place washed rice in large pot and fill with enough water to reach an inch above rice. Add in cumin seeds (optional), drizzle of oil, and about a tablespoon of salt.
- Bring this to a rapid boil on high heat and let the rice cook fro 8-10 minutes.
- Check on rice and if it is not yet completely tender and semi-cooked, take it off the stove.
- Drain the rice in a large colander and set it aside. Hold onto pot you cooked rice in.
- Turn your attention back to keema. Take off the lid and add in cilantro and ginger slivers. On a high heat saute (or bhun) the keema until it is completely dried and the flavor is to your liking. At least 3-5 minutes. Check for salt here, as well. Add any if necessary.
- Once keema is done it is time to layer rice and keema. In the large pot you cooked rice add in a thin layer of keema and then a layer of rice. Continue to layer keema and rice until you are left with a rice layer on top.
- Mix together water, food coloring, drops of kewra (optional, if you have) and drip on top of biryani.
- Cover your biryani, place on an empty skillet to give it more thickness between heat of stove and on a low heat bring it to dum. Allow it to steam/cook in residual heat and liquids to completely cook rise and infuse rice with keema flavors. This should take anywhere from 10-20 minutes.
- Check on rice and if it is tender and fluffy it is ready to serve. Give it a light mix with rice paddle to evenly distribute meat and rice. Be careful not to break rice.
- Garnish with cilantro and serve on it's own or with raita or plain yogurt.
- Enjoy!