Keema* Biryani

Keema Biryani is one of the special dishes of Ayesha’s Kitchen, believe me its awesome, i made it yesterday and my family loved it, do try this and let me know about your comments …


  • 1 ½ cups of basmati rice
  • Few drops of yellow Food colour
  • Some water to soak and boil
  • Few drops of kewra essence


  • ½ kg mincemeat
  • An onion chopped
  • A tomato chopped
  • 1 green chilli slitted
  • 1 cup water
  • A cardamom pod
  • A green cardamom pod
  • 1 cinnamon stick
  • ¼ tspn cumin seeds
  • A small piece of bay leaf or few curry leaves
  • 2 – 4 peppercorns
  • 4 – 8 tbspn olive oil


  • ½ tspn methi dana
  • Salt to taste
  • 1 big cardamom whole
  • 2 pcs. Cinnamon
  • 3 green cardamom pods
  • 4 – 6 black peppercorns
  • 8 – 10 dried red chillies or pods
  • 4 – 6 curry leaves
  • ½ tspn dry coriander
  • 1 tspn cumin seeds
  • ¼ tspn turmeric


-Take all the ingredients given for masala in a spice blender and make fine powder. Keep aside

-Soak rice For at least 10 minutes (no more nor less).

-Heat some water in a vessel, add some salt and boil it. When it comes to boil add soaked rice and when they are all white and 80 percent cooked drain the water and keep them aside.

-Now in a separate vessel heat oil something around 4 – 6 or 8 tbspns and add whole garam masala or all the spices that are given (not the powdered one). When they begin to splatter add onions.

-When onions are slightly brown in colour add tomatoes and cook them on low heat, avoid adding water at this stage. Add powdered masala and mix well. When tomatoes lose their stiffness add mincemeat and fry for some time.

-Add a cup of water and cook it covered. When the water begins to simmer and a dry mixture of mincemeat is formed add boiled rice layer by layer. Add few drops of yellow food colour and kewra essence and cook it covered on very low heat.

-After 5 – 10 minutes when rice are 99 percent cooked serve your Biryani hot with some mint sauce and Fresh salad.


Tasty and mouth watering Keema* Biryani is ready to serve.

Ayesha's Kitchen

Ayesha’s Kitchen


-Avoid adding too much of kewra just a small drop and same goes with food colour.

-See tips for Biryani rice given on Tips page.


This will serve 4 persons easily.

6 thoughts on “Keema* Biryani

  1. Saira

    ash i tried your recipe 2day and my guests loved it …………….. thanks for posting such an interesting and marvellous recipe !

  2. Pingback: Bakra Eid Keema Biryani Recipe | Eid ul-Adha Bakra Eid Masala TV Recipes 2012, Pakistani Indian Henna Mehndi Designs, Wedding Dresses, Latest Fashion Tips

  3. Shehirnaz

    How come we don’t add any ginger & garlic to to mince?
    Is Khewra essential for the rice or can one make it without it?

    1. Ayesha Haq Post author

      We dont add ginger garlic to mince because the recipe does not call for it secondly yes Kewra is important for the biryani fragrance, if you dont like it, dont add it.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s