CHICKEN KEEMA BIRYANI

CHICKEN KEEMA BIRYANI

500 gm chicken keema

150 gm tomato,chopped

1/2 cup yoghurt

1/2 cup chopped mint leaves

1/2 cup chopped coriander leaves

4-5 tbsp ghee

1 big onion,sliced finely

2-3 green chili,sliced finely

2 tbsp garlic ginger paste

(A)

2 cardamons

2 cloves


1" cinnamon

1 star aniseed

(B)

1 tsp chili powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp biryani powder

For the rice

2 cup basmathi rice,soaked for 1/2 hour

31/4 cup water

1 cup thick coconut milk or milk

30 gm raisin & 20 cashwnuts


1. Heat a pan and add in the ghee,when the ghee is hot add in the onion and A fry until the onion is light brown add in the ginger garlic paste and fry until the raw smell disappear.

2. Add in the green chili and chopped tomato fry until the oil rise, Add in B and mix well. When the oil rise add in the keema mix well add in the yoghurt and cook for a while. Add the rice and mix well add in all the other ingredients  and mix well. Transfer this to a rice cooker pot and on the pot. Cook until done. Serve hot with raita.