Keema Biryani Recipe

Marinate

In a bowl combine minced filet mignon, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, kosher salt, and lemon juice. Mix thoroughly to coat the meat. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let flavors penetrate.

Prepare base

Heat 2 tbs oil and 1 tbs butter in a large, heavy skillet over medium heat. Add bay leaves, cardamom pods, cloves, cinnamon stick and cumin seeds. Sauté for 30 seconds until fragrant.

Add the thinly sliced onion and cook, stirring occasionally, until golden brown and softened, about 8–10 minutes. If using green chiles, add them while onions are softening.

Stir in chopped tomato and cook until it breaks down and the oil starts to separate from the mixture, about 5–6 minutes.

Cook keema

Increase heat to medium-high, add the marinated minced filet mignon. Break up the meat with a spatula and cook until it loses its raw color and most moisture has evaporated, about 8–10 minutes. Stir frequently so the mince cooks evenly and develops slight browning.

Reduce heat to medium, sprinkle in crushed kasuri methi, chopped cilantro and mint. Mix well and cook 2 more minutes. Taste and adjust salt. Remove and keep warm; this keema should be flavorful but slightly saucy so it layers well with rice.

Rinse and soak rice

Rinse basmati rice under cold water until the rinse runs clear to remove surface starch. Soak the rice in cold water for 20–30 minutes, then drain.

Saffron infusion

Warm 3 tbs milk (do not boil), add saffron threads and let steep for 10 minutes to release color and aroma. Set aside.

Parboil rice

Bring a large pot with 6 cups water to a rolling boil. Add 1 tbs salt, bay leaf, green cardamom pods and black peppercorns. Add drained rice and cook uncovered until rice is about 70–80% cooked (grains still have a slight bite), about 6–8 minutes depending on rice. Taste a grain to check. Drain rice in a fine-mesh sieve and set aside.

Layer keema and rice

Use a heavy-bottomed pot or ovenproof Dutch oven for final assembly. Spread half of the cooked keema evenly across the bottom of the pot. Drizzle 1 tbs ghee over the keema and sprinkle half of the fried onions, half of the chopped cilantro and half of the torn mint.

Top the keema layer with half of the parboiled rice, spreading it gently to cover. Sprinkle a few tablespoons of the saffron-infused milk and 1 tbs melted ghee over this rice layer. Repeat with the remaining keema, fried onions, herbs, then the remaining rice, saffron milk and ghee. Scatter remaining fried onions and herbs on top.

Seal and steam (dum)

Seal the pot tightly to trap steam: crimp a large sheet of aluminum foil across the rim, then fit the lid snugly on top (or use a heavy lid and seal edges with dough if available). Place the sealed pot over the lowest flame possible on the stovetop (use a heat diffuser if you have one) and cook on dum for 20–25 minutes. Alternatively, preheat oven to 325°F (160°C) and bake for 20–25 minutes.

After dum, remove from heat and let rest sealed for 10 minutes to stabilize steam. Gently fluff the biryani with a fork to mix rice and keema lightly, taking care to keep some layers intact for presentation.

Finish and serve

Spoon the keema biryani onto a serving platter. Garnish with the remaining chopped cilantro and torn mint, a few extra fried onions if desired, and lemon wedges on the side. Serve hot with raita or a simple cucumber salad.