How to make Keema Biryani
Cook the rice in salted water till it is just half done. Drain out the water and keep aside. Mix the saffron in milk and keep aside.
Heat ghee in a kadhai over moderate flame and add the chopped onions. Fry the onions till they turn translucent.
Now, add the whole spices and allow them to splutter. Mix in the minced meat and the ginger-garlic paste. Fry for 6-7 minutes over a medium heat. Add salt to taste. Remember that you have added salt in your rice too.
Once the keema is nicely fried and a fine aroma arises, mix in the curd and red chilli powder and continue to cook over a low heat for another 3-4 minutes. It may take a little longer as you need to ensure that the keema is cooked completely and the raw taste is gone.
Put off the flame and keep aside.Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the baking dish.
Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of lime juice. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron. Top up with the remaining rice. Pour the chicken stock over the layered biryani.
Seal the top with the lid or with foil and bake in an oven at low temperature for 15 minutes. You can also put the layers in a deep pan and then cover the lid and cook on low flame. Serve hot!