- 350 gm basmati rice.
- 3 tablespoon yoghurt (curd).
- 1 teaspoon ginger paste.
- 100 gm ghee.
- 1 teaspoon saffron.
- 3 black cardamom.
- 1 teaspoon red chilli powder.
- 1 tablespoon lime juice.
- 400 gm minced chicken.
- 1 large onion.
- 1 teaspoon garlic paste.
- 1/2 cup milk.
- 1 1/2 piece cinnamon.
- 4 clove.
- 1 cup chicken stock.
- salt as required.
How to make :
Cook the rice in salted water till it is half done. Drain out the water & keep it aside. Mix the saffron in milk & keep aside.
Heat ghee in one kadhai over moderate flame & add the chopped onions in it. Fry the onions till they turn translucent.
Then, add the whole spices & allow them to splutter. Mix in the minced meat with the ginger-garlic paste. Fry it for 6-7 minutes over a medium heat. Add salt to taste. Remember that you have added salt in your rice too as per your taste.
Once the keema is nicely fried & a fine aroma arises, mix in the curd & red chilli powder. Continue to cook over a low heat for another 3-4 minutes. It may take a little longer as you need to ensure that the keema is cooked completely & the raw taste is gone.
Put off the flame & keep aside. Take one oven-proof dish with a lid & place a portion of the half-cooked rice at the bottom of the baking dish.
Cover with a portion of the prepared keema & sprinkle half of the saffron milk & half of the quantity of lime juice. Cover with another portion of rice & repeat the layers of the keema, lime juice & saffron. Top up with the remaining rice. Then pour the chicken stock over the layered biryani.
Seal the top with the lid or with foil & bake in an oven at low temperature for 15 minutes. You can also put the layers in a deep pan & then cover the lid & cook on low flame. Serve hot!