Biryani is one of the many marvels of Indian cuisine. The immensely flavoured and aromatic rice preparation makes it to our special menu dedicated to an opulent spread. Any other rice dish like pulao seems insipid in comparison to biryani, as it is deeply infused with flavours from a range of spices and other ingredients. No wonder, we need a lot of time to cook biryani for it to imbue all those favours, especially of the meat it is made with. Marinating chicken or mutton in advance is essential to the process. But, if you are looking for a quicker and easier way to make biryani, try this chicken keema biryani recipe.

Keema is basically minced meat, which takes less time to cook, hence this quick biryani recipe uses chicken keema, which does not need hours of marination and can be easily injected with flavours while cooking. To cook this biryani, you need the usual whole spices and spice powders, minced chicken, and some herbs; no pre-planning, no pre-preparation required!

(Also Read: Try This Unique Char Minar Biryani For A Rich, Heart-Warming Treat)

^{Minced chicken can be cooked quickly.}

Here’s Step-By-Step Chicken Keema Biryani Recipe:

Ingredients:

250 gms minced chicken

Half cup rice

1 large onion, sliced

1 large onion, chopped

1 large tomato, chopped

1 tbsp ginger garlic paste

2 green chillies

Salt and red chilli powder to taste

1 tsp coriander powder

2 tsp garam masala

2 tbsp coriander leaves

1 tsp mint leaves, crushed

Ghee for cooking

Whole spices:

1 inch cinnamon stick

1 black cardamom

3-4 green cardamom

7-8 peppercorns

7-8 cloves

2 bay leaves

2 star anise

Method:

1. Boil water, add some salt and add rice to boil. Strain water when done.

2. Meanwhile, fry slices onion till brown and keep aside.

3. In a pan, heat ghee and add all the whole spices till fragrant. Add onions and ginger garlic paste, and saute till onions turn pink.

4. Add minced chicken and cook till chicken changes its colour (7-8 minutes).

5. Add tomatoes, salt, green chillies, red chilli powder and coriander powder and crushed mint leaves. Saute till tomatoes cook. Turn off the gas.

6. Add boiled rice, garam masala and coriander leaves. Mix well.

7. Turn on the gas, cover the pan with a lid and let the biryani cook in steam for around 10 minutes. Garnish with fried onion slices and some coriander leaves, and serve. You can also add roasted nuts like cashews and raisins. 

This chicken keema biryani is perfect for sudden cravings, when you don’t have enough time to cook biryani the traditional way. But, if you are wondering how will this chicken biryani taste, rest assured, you won’t be disappointed.