Start Reading Mode
0 0
Keema Dum Biryani

Share it on your social network:

Or you can just copy and share this url

Keema Dum Biryani

  • Non Veg
  • 1 hr 40 mins
  • Serves 3
  • Easy



Many people believe that it is no biriyani if there is no mutton in it. The keema dum biryani is a classic Indian dish that offers the flavor of mutton without the bones. This biriyani dish is preferred by many because they get chunks of the keema in every bite. While it takes close to 2 hours to cook, the effort is well worth it because you come up with something special.

Health Benefits:

Mutton keema has a lot of proteins and minerals, such as selenium, iron and zinc. Iron helps in forming hemoglobin; zinc helps in tissue formation and improved metabolism and selenium helps in breaking down the fat and chemicals in the body. It is also a rich source of vitamins A, B and D. Basmati rice adds fibre and aids in weight loss.

Nutrition facts of Keema Dum Biriyani:

  • Calories – 444
  • Fat – 14.9g
  • Sodium – 798.8mg
  • Potassium – 601.6mg
  • Carbohydrate – 15.4g
  • Fibres – 6.4g
  • Sugar – 2.9g
  • Protein – 15g
(Visited 192 times, 1 visits today)

How to make Keema Dum Biryani

  1. Add the turmeric powder to the keema and marinate for 15 minutes.
  2. Heat oil in a pressure cooker and add the cinnamon, cloves, green cardamom and mace.
  3. Add the onions and fry on low to medium flame until brown.
  4. Add flavour to the masala with a teaspoon of mint and chopped coriander leaves each.
  5. Sauté for 2-3 minutes and add the tomatoes and ginger-garlic paste. Continue cooking till the tomatoes are reduced to a pulp.
  6. Add the marinated keema and stir while cooking on low flame.
  7. Add red chili and garam masala powders and stir to break the keema finely.
  8. Add the curd and salt to taste and mix properly.
  9. Cook under pressure and switch off the flame after 5 whistles.
  10. Allow the keema masala to cool. 

How to cook the rice:

  1. Wash and drain the rice.
  2. Boil 7 cups of water and add the rice, 1 tbsp oil and salt.
  3. Cook in low-medium flame until the rice is half-cooked.
  4. Drain the water and evenly spread the rice on a plate. 

How to make the dum:

  1. In the same pressure cooker, make a layer of rice and make another layer over it with the keema masala.
  2. Garnish with coriander and mint leaves and ½ tsp kewra essence.
  3. Continue making such layers until the cooker is full.
  4. Heat a tawa and place the pressure cooker on it.
  5. Cook covered in a low flame for 25-30 minutes.
  6. Mix the biryani and serve hot with onion raita. 

Fun Fact

The word “Keema” is borrowed from the Turkish word “Kiyma”, which means minced meat.

Boiled Egg and Coconut Milk Biryani
Boiled Egg and Coconut Milk Biryani
Beetroot Cookies
Beetroot Cookies
Boiled Egg and Coconut Milk Biryani
Boiled Egg and Coconut Milk Biryani
Beetroot Cookies
Beetroot Cookies

Add Your Comment