Sunday Brunch: Chicken Keema Biryani Recipe (Chicken Podimas Biryani)

Chicken podimas or chicken keema biryani is a popular dish prepared during sunday brunch across southindian homes. This biryani is packed with flavour, not as heavy as the mutton biryani, very easy to cook on a busy sunday.

Chicken Keema Biryani Posted on Vidyascooking Youtube Channel

Ingredients:
300 Grams Chicken Keema
300 Grams Basmati Rice Washed and Soaked
1 large Tomato
1 Large Onion Sliced
1 Medium Onion Finely Chopped
6 to 8 Green Chilies
5 Sprigs Coriander
5 Sprigs Mint
5 Sprigs Curry Leaves
1/4 Cup Frozen or Fresh Peas
3 Tbsp Ginger and Garlic Paste
1/4 Cup Yogurt

Spices:
2 Bay Leaves
2 Dried Red Chilies
1 Black Cardamom
1/4 Tsp Cumin
1/4 Tsp Fennel Seeds
2 Inch Cinnamon
4 Pods Cardamom
2 Strands Mace
4 Cloves
2 Star Anise
1 Tbsp Black Pepper
1 Tsp Shahi Jeera

1 Tsp Chilly Powder
1 Tsp Turmeric Powder
1 Tsp Coriander Powder
Oil as required
Salt as per taste

Garnish: Finely Chopped Onions, Finely Chopped Coriander, Finely Chopped Mint, Curry Leaves, Lime Wedges...

First Step Prepare Biryani Masala Paste:
Heat a wok on medium flame with 3 tbsp oil, add (1 Bayleaf, 2 Dried Red Chilies, 1 Black Cardamom, 1/4 Tsp Cumin, 1/4 Tsp Fennel Seeds, 2 Inch Cinnamon, 4 Pods Cardamom, 2 Strands Mace, 4 Cloves, 2 Star Anise, 1 Tbsp Black Pepper, 1 Tsp Shahi Jeera) allow all the spices to sputter.

Add finely chopped onion, 3 green chilies, few mint and coriander leaves and half tomato fry all the ingredients till the onion is pink and tomato has reduced. Remove the masala mix from flame all to reach room temperature.

Once the masala mix has reached room temperature add to a mixer jar add 1/4 cup water and grind to form a smooth paste. We will divide and add this paste for marination, rice and gravy.
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Second Step Marinate the Chicken Keema:
Add 3 1/2 tbsp of the biryani masala paste to the keema, along with 3 tbsp yogurt, 1/4 tsp chilly powder, 1/4 tsp coriander powder, 1/4 tsp turmeric powder, 1 1/2 tbsp ginger and garlic paste. Mix and combine all the masala in the chicken mince, cover and allow to marinate for 10 minutes.
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Third Step Let's Prepare Kushka Rice:
Wash the basmati rice thrice, add enough water allow the rice to soak for 10 minutes.

Heat a pressure cooker on medium flame, add 2 tbsp oil. Once the oil reaches temperature add 1 bayleaf, half the amount of sliced onion, 3 green chilies, 1 1/2 tbsp ginger and garlic paste, tomato, few mint and coriander leaves, 1/4 tsp chilly powder, 1/4 tsp turmeric powder, 1/4 tsp coriander powder, 3 tbsp yogurt and 3 tbsp biryani masala paste fry all the ingredients till the onion is transparent and the tomato has reduced.

Drain and add the washed rice to the masala, along with peas. Add salt as per taste fry for few more minutes. Measure and add water for every 1 cup rice add 2 cups water stir well, cover and place the lid and whistle, cook for 3 whistles ( 5 minutes on high flame). Once the rice has cooked remove and reserve.
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Fourth Step Prepare Chicken Podimas Masala:
Heat a wok on medium flame with 2 tsp oil. Add salt to the chicken mix well and reserve.

Once the oil reaches temperature add the reserved sliced onion, mint and 2 green chilies fry all the ingredients. Add the chicken mince do not stir or fry at this point. Dilute the masala paste with water and add to the chicken mince, cover and cook on medium flame.

It hardly takes 10 minutes to cook chicken mince, check if the mince has cooked using a slotted spoon. Scramble and break the chicken mince place on high flame and cook until the moisture has evaporated. Switch the flame off.
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Fifth Step Let's assemble the Chicken Podimas Biryani:
Reserve 3/4 amount of chicken masala in a bowl. Gently release the pressure cooker, using a slotted spoon or fork mix the rice. Add half the amount of rice to the chicken mince masala reserved in the kadai/ wok mix well. Spread the rice in a even layer.

Spread the chicken mince masala on the rice in a even layer over the rice.
Top the mince with other half of the reserved rice and cover. Place on lowest flame setting and cook the biryani for 10 minutes.

Once the biryani is done serve it in layers and garnish with finely chopped onion, coriander, mint and curry leaves. Serve with a side on lime wedge and boondi raita...Enjoy 😀