Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
1. If you are using the small, very spicy variety of chillies, you may either reduce the number or deseed them.
2. To save time you may fry the onions mentioned in step#3 separately while the rice is cooking.
3. If you wish to make a 'dum' style biryani you may partially cook the rice (al dente) in plenty of water and then layer it over the cooked keema and cover the pan completely. Then cook for 40-45mins on a very slow heat.