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Kheema Biryani

Kheema Biryani: Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam. There are more varieties of biryanis. Today I am showing Hyderabadi Kheema Biryani using chicken. Also lamb or goat meat can be used in this preparation instead of chicken. This Chicken Keema Biryani is really yummy and tasty. It is very easy to make it. Ingredients: Ginger garlic paste: 2 table spoons Cumin powder: 1 table spoon Coriander powder: 1 and half table spoon Garam masala: 1 table spoon Saffron soaked in milk Biryani masala: 2 table spoon Chili powder: 2 to 3 table spoon Turmeric powder Chopped mint and Coriander Green Chiles: 5 to 6 green chillies Sliced and fried onions: 5 large sized onions Oil : 5 table spoons Basmati rice: 1.5 kilos Chicken pieces with bones: 3kilos Yogurt: 1 cup Salt to taste Bay leaves: 3 Cardamom :4 Cloves:4 Black cumin: 1 table spoon Butter or Ghee (Optional): 2 table spoons Foil Direction: Soak the basmati rice for about 45 mins. keep aside. In a bowl, Add Ginger garlic paste, cumin powder, Coriander powder Garam masala, Biryani masala, Chili powder, Turmeric powder, Chopped mint, chopped coriander, Green Chiles, Sliced and fried onions, Yogurt & chicken. Miix well and marinate for 30 mins. Cook the Kheema for 15 minutes. Boil water in a big container and cook the soaked rice until 90% cooked. (Rice grains should be cooked well and yet remain separate. They should not become soft or mushy). Gently transfer this rice on top of the meat. Add fried onions, add chopped mint and coriander. Add the saffron soaked milk on top of rice cover the lid and cook it for 5 to 10 mins on high flame depends on the flame. Afterwards cook for 40 mins on low flame. Nicely cooked Chicken Dum biryani is ready. To Make Wonderful Biryani & Enjoy With Your Friends and family, Please Follow The Below Tips 1: Get A Good Basmati Rice & Soak It For 45 mins.(Buy long grain basmati rice) Ex: Diamond 2. While Cooking Biryani, Make Sure You Are Using Thick Bottom & Wide Open Wessel. 3. In Restaurants To Get Nice Colour For Biryani, Along with Saffron Water they add egg yellow colour a Bit, Try once. 4. Cooking soaked Basmati rice is quite important, Rice should be nicely cooked and should be separated with each other, this can only happen if you use a big container of water while boiling the rice. Have enough water while boiling the rice. 5. After switching of the flame don't immediately open the lid, leave it for 5 to 10 mins. Follow the video you will make a nice biryani. For Biryani Masala you can refer the below link: https://www.youtube.com/watch?v=u0kmv or buy a nice biryani masala