Kheema-Keema Biryani Recipe|Ground Goat Biryani (2024)

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Hello everyone, Hope you all had a good weekend. Today on menu Kheema-Keema Biryani!

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Thank you each and every one for all the support that you have bestowed on me and my humble space. You have allowed me into your homes, I”m so humbled by this gesture. Big “Thank you” from the bottom of heart.:)

Vote of thanks is all done 😉 Now it’s time to get into today’s recipe – Let’s Move On!

As you know well in this space there is variety of biryani’s posted, needless to say we as a family love Biryani especially it’s one of my favourite and I love-making differentkinds of biryani 🙂 so today I’m sharing yet another one. Ground/minced lamb/goat or chicken or any meat cooked in range of aromatic spices, and the heavenly flavor of basmati rice cooked together in dum is called Kheema-KeemaBiryani.

The secret of this biryani is of course Kheema-Keema masala which is felt in every bite. They may seem a little time intensive, but its worth to give a try. Veggie lovers you can prepare this biryani with soya kheema. Here I’m using minced mutton. I adapted this recipe from my favourite Chef Harpal Sokhi.I love chef Sokhi’s recipes to core. I have tried so many of his recipe and trust me guys his recipes are fool-proofand as usual this biryani too was superhit. Everyone at home just loved it. It was fantastic! Thank you Chef Sokhi. Give a try folks, you will not be disappointed. Enjoy!

Other Biryani recipes you Might Like:

Crab Dum Biryani/Njandu Biryani

Chicken Biryani-Pakistani-style

Thalassery Mutton Dum Biryani /Malabar Mutton Biryani

Kappa /Tapioca Biriyani /Ellum Kappayum /Tapioca with Meat

How to make Kheema-Keema Biryani Recipe – Mutton Kheema Biryani -Ground Goat Biryani Recipe

How to make Fried Onion :

Heat oil in a pan over high heat. Add finely thinly sliced onions; cook for 20 to 25 minutes, untill dark brown; stirring occasionally, sprinkle little sugar to caramelize, remove and drain on to the paper towel; set aside.

How to cook the Rice for Kheema-Keema Biryani:

Soak the rice for 20 mins and drain keep it aside.In a thick bottom vessel; Heat required water; add all whole garam masala ingredients listed above “For Rice”.Add the ghee or olive oil or 1/2 ghee or 1/2 oil (whichever you prefer), salt to taste and mix well.Add drained rice and 1/2 tsp lemon juice and cook at high; heat till the water starts boil and cover the lid.Now reducethe heat to low and cook till for 5-8 mins depending upon the rice variety your using, so cook accordingly.You have to par cook the rice- 3/4 cooked and rest will get cooked during dum. (Note : Do not over boil the rice.To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right.) Optional – remove the whole garam masala from the rice if you don’t prefer. When 3/4th rice cooked; remove from the fire and keep it aside.

How to cook Mutton Kheema-Keema Masala :

Heat a ghee/oil in the frying pan and add finely chopped ginger – garlic and saute till fragrant.Place a mutton mince/kheema in a blow and add 1/4 to 1/2 cup of water and mix well.Now add the mutton mince/kheema to the frying pan. Add turmeric powder, red chilli powders and salt to taste; mix well.Chop the dill leaves and add to the frying pan mix it along with kheema-mutton mince.Add the fenugreek leaves and half the fried onion, 1 tsp of garam masala, yogurt, 1 tsp of ghee, slit green chillies and ginger strips and mint leaves. Combine everything together well and bring it to boil.

Final Cooking and Layering for Kheema-Keema Biryani :

Strain the 3/4 cooked rice with perforated spoon and arrange half of it in a layer over kheema /mutton mince mixture.Sprinkle 1/2 of garam masala, 1/2 of fried onion, few chopped mint leaves. few chopped coriander leaves. Layer the remaining rice over it and repeat the process; sprinkle remaining garam masala, remaining fried onion, rest of the mint leaves and rest of the coriander leaves.Drizzle 1 tbsp of ghee all around. Cover and cook on dum for 6-8 mins on direct flame. once done remove from fire and let it rest unopened on cooking vessel/pot for another 5-10 mins. Serve hot with Raita, Pickle or Boiled egg and Pappadam on the side and Enjoy!

Kheema-Keema Biryani Recipe |Ground Goat Biryani

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Course: Main Course

Cuisine: Indian

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Ingredients

For Kheema Masala :
Goat or Lamb Kheema ground meat : 1.1 lb /500 grms (can replace with chicken kheema or any meat keema)
Fried Onion : 1 cup Onions : 4 large onion (peeled, finely sliced and fried until crisp (or) you may use store bought ready fried onion.
Ginger : 1" piece finely chopped
Garlic : 4 cloves finely chopped
Dill Leaves : 2-3 tbsp
Fresh Fenugreek Leaves : 1 cup
Red Chilli Powder : 1 tbsp
Turmeric Powder : 1/2 tsp
Yogurt : 1 cup
Green Chillies : 4-5 slit lengthwise
Ginger Pieces : 1" piece cut into thin strips
Fresh Mint Leaves : 1 cup
Corainder Leaves : 1/2 cup
Garam Masala Powder : 2 ½ tsp
Ghee or Oil : 3 tbsp
Salt to taste
For Rice :
Basmati Rice : 2½ cup
Cloves : 5-6
Cinnamon Stick : 1 inch
Star anise : 1
Black Cardamoms : 2
Green Cardamoms : 4-5
Bay Leaves : 2
Black Pepper Corn : 5-6
Caraway Seeds /Shah Jeera /Kala Jeera : ½ tsp
Ghee or Olive Oil or ½ oil and ½ ghee : 1 tbsp
Lime Juice : 1 tsp
Salt to taste

Instructions

Soak the rice for 20 mins and drain keep it aside.
In a thick bottom vessel; Heat required water; add all whole garam masala ingredienst listed above "For Rice".
Add the ghee or olive oil or 1/2 ghee or 1/2 oil (whichever you prefer), salt to taste and mix well.
Add drained rice and 1/2 tsp lemon juice and cook at high; heat till the water starts boil and cover the lid.
Now reduce the heat to low and cook till for 5-8 mins depending upon the rice variety your using, so cook accordingly.You have to par cook the rice- 3/4 cooked and rest will get cooked during dum. (Note : Do not over boil the rice.To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right.) Optional - remove the whole masala from the rice if you don't prefer.
When 3/4th rice cooked; remove from the fire and keep it aside.
Heat a ghee/oil in the frying pan and add finely chopped ginger - garlic and satue till fragrant.
Place a mutton mince/kheema in a blow and add 1/4 to 1/2 cup of water and mix well.
Now add the mutton mince/kheema to the frying pan.
Add turmeric powder, red chilli powders and salt to taste; mix well.
Chop the dill leaves and add to the frying pan mix it along with kheema-mutton mince.
Add the fenugreek leaves and half the fried onion, 1 tsp of garam masala, yogurt, 1 tsp of ghee, slit green chillies and ginger strips and mint leaves. Combine everything together well and bring it to boil.
Strain the 3/4 cooked rice with perforated spoon and arrange half of it in a layer over kheema /mutton mince mixture.
Sprinkle 1/2 of garam masala, 1/2 of fried onion, few chopped mint leaves. few chopped corainder leaves. Layer the remanining rice over it and repeat the process; sprinkle remaining garam masala, remaining fried onion, rest of the mint leaves and rest of the coarinder leaves.
Drizzle 1 tbsp of ghee all around. Cover and cook on dum for 6-8 mins on direct flame. Oncce done remove from fire and let it rest unopened on cooking vessel/pot for another 5-10 mins.
Serve hot with Raita, Pickle or Boiled egg and Pappadam on the side and Enjoy!

Notes

Mutton/Goat may be substituted with chicken or beef or pork as you wish.
I prefer to use fresh fried onions instead of store bought as it gives a great taste to dish.
Always sprinkle corainder and mint leaves as final layer over the rice, which makes the biryani taste more flavorful.

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I hope you enjoy making this Kheema-Keema Biryani and eating it too 🙂

Happy Cooking & Happy Eating!
Sangeetha

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