jump to navigation

Qeema Biryani – قیمہ بریانی

Food welcome pumpkin

Steal My Recipes: Qeema Biryani


Half a Kilo Chicken or Mutton Mince

Half Kilo Basmati rice

One cup Olive Oil

2 Table Spoons of Ginger/Garlic paste

2 Medium Size Onions – Chopped into medium Cubes

1 Small Onion sliced thinly into long pieces

1 Red Capsicum – Chopped into medium Cubes

1 Green Capsicum – Chopped into medium Cubes

2 Medium size Tomatoes – Chopped into Cubes

1 Fresh Lemon  – Chopped into medium Cubes

4 Green Chillies – Slatted

   Fresh Coriander – Chopped

2 Teaspoon Salt

2 Teaspoon Red Chilli Flakes

2 Teaspoon Coriander Seeds – Crushed

1 Teaspoon Garam Masala Powder

1 Teaspoon Cumin Seeds

8-10 Cloves

8-10 black pepper Corn

1 Piece Cinnamon

3 Bay leaves (Tezpaat)

1 Table Spoon Kewra or Rose water

1/4 Teaspoon yellow food colouring

First, Soak the rice in a bowl filled with hot or cold water.

1- Heat half the oil in a pan add one chopped onion, fry until golden brown.

2- Add ginger/garlic paste and give it few stirs.

3- Add Chicken/Mutton mince and stir once.

4- Add Chilli flakes, Coriander seeds, Cumin seeds, Garam masalah 1 teaspoon salt then stir once more, cover and leave it to cook on medium heat         until the juices gets dry, this makes the mince into rounded chunks do not stir during this cooking.

5- Fill a large pan with water; add bay leaves, Cloves, Black pepper Corns and 1 teaspoon salt then let it boil on full heat, add rice keep boiling until half cooked.

6- Meanwhile Fry the Onion slices in a separate frying pan until golden brown and mix the yellow food colouring (Zarde ka Rang) in a small bowl with rose water or Kewra.

7- Rice must be half cooked during this time so drain the water and divide rice into two portions put one back into the pan.

8- Add cooked mince layer on top of the rice then red and green capsicums, chopped Onions, slatted green chillies, Chopped Lemon, Chopped tomatoes and chopped Coriander then layer the second portion of rice on top of it.

10- Add kewra mixture right into middle of pan without stirring.

11- Layer fried onions on top of the rice and spread the rest of oil.

12- Put the pan back with lid on cooker, full heat for 3 minutes then reduce the heat on lowest, simmer for 5-10 minutes or until the rice fully cooked.

Chat Patti Qeema Biryani is ready to tempt many more…(Ha ha ha)

Serve it with onion rings, tomatoes and Yogurt/Mint sauce (Raita).

Red Heart Sparkle 24Food Fire 2922 Biryani


1. Mansoor Adil - June 17, 2009

wondetfull recipe my mother also like kindly all of try this

2. farzana mirza - April 14, 2010

salaams. came upon your page while looking for mine.very interesting.i will try the qeema biryani soon. all the best.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: