Keema Biryani Recipe Pakistani is a kind of new variation of scrumptious biryani. In which mince or ground beef or mutton is mix with spices of biryani and best quality rice. This combination makes a complete meal consisting of staple food, rice with high-quality meat produce finger-licking flavours. There are many different recipes for making biryani according to the tastebuds of the regional people of India and Pakistan. In Pakistan, Sindhi biryani is very popular, but Bombay biryani is also in demand. Some people also like potatoes in biryani. But I don’t think that is an authentic recipe.
Another difference is the Substitution of food colour in place of saffron. Use of food colour will reduce the cost of biryani and little compromise on flavour. I think this Substitution is essential due to the problems with saffron availability and its expensiveness.
Many historians say that Mumtaz mahal in the Mughal empire introduced biryani to undernourished soldiers. Both rice and meat are available for their meals. It is true even nowadays. One dish complete meal is the choice of most of the people in the subcontinent.
Keema biryani recipe Pakistani is one step ahead and you can have complete meal in every bite. That’s even more interesting.
Ingredients for cooking Keema Biryani Recipe Pakistani:
Ground meat or mince or Keema(Qeema):
If you know how to make biryani, then the ingredients of biryani are not new for you. The only difference is, we will use ground meat (beef or mutton) instead of using pieces of meat. People usually like biryani with chicken pieces. When we talk about mince or ground meat biryani, good taste will come with beef or mutton. You can use chicken mince if you don’t like beef mince or mutton mince. That’s totally up to you. No other change in ingredients will take place.
What kind of Rice should we use in Keema Biryani Recipe Pakistani?
In biryani, we will use high-quality rice, like basmati ultimate. Only high-quality rice can stand steaming of half-boiled rice with half-cooked ground beef together on low flame. Steaming is the inevitable step in the biryani making process. The steam releasing from the beef mince and spices blend will complete the process of cooking rice. This steaming process will finally produce biryani flavour rice. Yummm!
Low quality rice will not stand that process and become lumpy inturn your biryani will taste like Khichri.
The spices used in qeema biryani are coriander seeds, cumin seeds, Cinnamon sticks, Star Anise, Black cardamom, whole Red Chillies dried, Nutmeg grated, mace and cloves. We will clean and grind them separately. Other spices are red chilli powder, turmeric powder, salt and whole green cardamom.
In the keema biryani recipe Pakistani style, we use onions in the fried form. Freshly fried onions enhance the flavour and aroma of biryani. We can shallow fry them in the same oil that we will use further for cooking ground beef. In this way, we can reduce wastage. We have to cut onions into thin slices before frying. The flame must be low to medium-high flame will burn from the sides of the pan and remain uncooked from the middle. Overcooked or burned onions will ruin the taste of biryani. So be very careful in this step. In Pakistani biryani recipes, people especially like fried onions. You can add some fried onions during the steaming too. Serve with topping of fried onions is also a good option. I like Crispy fried onions as a topping.
Use of Ginger and Garlic in Keema Biryani Recipe Pakistani:
Ginger and garlic are two main ingredients of almost all Pakistani and Indian cuisines and also other South Asian cuisine. Garlic give thickness and flavour to the gravy and ginger enhance spices and tanginess. Here in this Pakistani keema biryani recipe we will use ginger and garlic in freshlychopped form. In my opinion chopped ginger-garlic reduce the chance of burning from the bottom. You can use paste form if you have. No problem! But it can’t substitute with powder ginger-garlic.
We will take fresh tomatoes without peeling and grind them to make a paste. You can use cane paste. I always prefer fresh ingredients. We don’t need watery gravy so we are using less quantity of tomatoes. A substitute for tomatoes is yoghurt. Blend half a cup of yoghurt and add, instead of tomatoes.
Lemon juice not only give tangy flavour but it also enhances the flavour of qeema or ground meat and suppress the tangy odor of mince.
Green chillies, coriander Leaves, mint leaves:
We will use all these green ingredients in chopped form.
We can use vegetables oil or ghee both. It’s all depends on our taste and choice but the quantity will be double as compared to common gravies.
Saffron or food colour:
Nice yellow colour of biryani rice come from saffron or yellow food colour. Both can substitute each other. We will use it after mixing little quantity od yogurt.
Points to remember when cooking Beef Keema Biryani Recipe Pakistani:
Always use the best quality rice for making perfect biryani.
Ground beef or mutton must not be as grind as used in making kababs.
Be careful when boiling rice, then they should be half cooked or a little less. Keep an eye on it. We can check by pressing one or two boiled rice grains by squashing between fingers. If it divides into two or three pieces, then they are ready for use in biryani.
Please avoid stirring during handling rice during boiling and steaming. Always lift them from the bottom with a big spoon after steam or dum. Some people even use a quarter plate when mixing biryani layers.
The cooked mince should not have running water in it when you start layering. It must be dry or less water quantity. If you find it runny, let dry first on medium flame.
Keema Biryani Recipe Pakistani is biryani Qeema or ground beef or mutton is mixed with spices blend and best quality rice.
Course Main Course
Cuisine Indian, Pakistani
Keyword beef qeema biryani, how to cook ground beef with rice, keema biryani
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
big pot or patela
preparation of biryani masala or biryani spice blend
6-8 pwhole Red Chilliesdried
Preparation of mince
500 gBeef groundmince
1tbspsaltor to taste
2tspRed chili powder
3-4 pgreen chilies
Preparation of boiled rice
6-8 pblack peppercorn
layering of biryani
1tbspGreen corander chopped
½cupoilleft over from fried onion
Preparation of biryani masala or biryani spice blend
Measure the specific quantity of all the spices and remove debries and clean then with musline cloth.
Dry roast in a clean dry pan then let it cool.
After dry roasting grind them in the blender.
Preparation of mince
Add oil in the pan or pressure cooker and heat. Now shallow fry onion slices till golden brown on low flame. It will take about 5-15 minutes.
Now remove half of fried onion and oil and set aside.chop the fried onion for garnishing.
In remaining caramelized onions add ginger-garlic chopped and let it cook for 5 min of low flame on getting the light brown colour.
Now add salt, green cardamom, turmeric powder and red chilli powder, biryani spice blend and mix all ingrediens for 2 min on low flame.
It's time to add beef mince fresh, washed and draind. Roast for about 10-15 min till the mince changes its colour.
Now add 250ml of water and let it cook for 10-15min in a pressure cooker. Then relase pressure and add lemon juice tomato paste and mix. Cooking untill oil seperates.
Preparation of boiled rice
Clean rice and rinse three times with water. Soak them in water for 20 minutes.
Take about 6 cups of water in a big vessel and boil and add salt in it.
When water starts boiling add soaked rice. Drain water before adding rice in boiling water. Now add green chopped coriander, mint badian flower, black peppercorn Cinnamon and cloves. Cover the pan for 8-10 min or till the rice gets half cooked.
We can check it, as half-cooked rice always divides into 3-4 pieces on squashing between two fingers.
Drain rice when it is ready (half cooked) for biryani and set aside
Layering of biryani
Mix yogurt and food colour to make a thick paste.
Place cooked mice in large heavy bottom pan
We will add slices of tomatoes, lemon, grenn coriander and mint, whole spices and yogurt with food color as second layer.
Spread boiled rice ovee the top layer.
Now cover the pan with lid and steam or dum rice for 10 min on ver low flame.
After completing 10 min mix all layers and serve hot
Garnish with fried onion serve hot with yogurt raita