|Chicken Keema Biryani|
Saturday, November 02, 2019
This chicken keema biryani uses ground chicken that is cooked first, separately from the rice. I've cut down on the processing time by using a ready-made spice mix called Shan Pilao Biryani mix whose strong and spicy flavours works its magic on the ground chicken which serves as a base layer for the biryani. Basmati rice is soaked for 20 minutes, drained and air-dried before being spread evenly over the chicken base and topped with cilantro, mint and deep fried onions. Heated chicken broth is poured carefully around the edges of the saucepan and this one-pot dish is simmered over low heat for 25 minutes until all the liquids are absorbed by the rice.
This main dish is best accompanied by a cool and soothing Raita along with vegetable sides such as Green Beans Posto and Tomato Chutney.