How to make Keema Biryani
Step 1 Boil water in a pan
Heat oil in a pan with a thick bottom and simultaneously boil approximately 2 litres of water in a vessel.
Step 2 Saute onions with whole spices and then cook keema in it
Add onions to the oil, saute till translucent, gradually add cumin seeds, peppercorns, green cardamom, cloves and ginger-garlic paste and 2 tsp of chilli powder. Saute for 2 minutes, add minced meat, curd and salt to taste. Continue to saute till all the water gets soaked up and keema is 3/4 portion down.
Step 3 Boil rice with whole spices
Once the water starts to boil, add bay leaves, green cardamom, star anise, and salt to taste. Then add washed rice, when rice is 60 per cent done, drain the water using the sieve.
Step 4 Spread the cooked keema on rice layer with fried onions, cook for 15-20 minutes and the Keema Biryani is ready
Spread a layer of half of the rice in a big vessel. Put keema, some coriander and mint leaves, some masala and green chilli achar on top. Add the remaining rice to the top, add a little desi ghee and brown onions on top for the amazing fragrance, cover it with a lid and let it cook for 20 minutes on low flame. Serve with cucumber raita and enjoy.