Chicken keema biryani muffin | How to make Chicken keema biryani muffin

By Papiya Nandi  |  31st Jan 2019  |  
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  • Photo of Chicken keema biryani muffin by Papiya Nandi at BetterButter
Chicken keema biryani muffinby Papiya Nandi
  • Prep Time

    25

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

0

0

About Chicken keema biryani muffin Recipe

Some new try with chicken and rice. This recipe is too delicious and we can carry with our tiffin box in any were

Chicken keema biryani muffin

Ingredients to make Chicken keema biryani muffin

  • 200 grams chicken keema
  • 200 grams basmati rice
  • clarified butter 1 tablespoon
  • oil 1 tablespoon
  • 1 large onion chopped
  • 2 green chillies chopped
  • 2 tablespoon ginger-garlic paste
  • 1 tomato chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 tablespoon+ 1/2 teaspoon biryani masala powder
  • salt to taste
  • 1/2 teaspoon coriander powder
  • 1/4 cup hung curd
  • Handful of chopped coriander leaves
  • Handful of chopped mint leaves
  • 1 bay leaf
  • 4 cloves
  • 2 small cardemom
  • 1 large cardemom
  • 1 javitri
  • 1 inch a cinnamon
  • For tangy tomato sauce:
  • 2 large tomato chopped
  • 2 garlic
  • 1 tablespoon red chilli sauce
  • 1 tablespoon tomato ketchup
  • 1/2 tablespoon dark soya sauce
  • 1 tablespoon olive oil
  • For muffin:
  • 2 eggs
  • 2 tablespoon flour
  • 4 spoon grated cheese

How to make Chicken keema biryani muffin

  1. Soak the rice for 1 hour
  2. After a hour drain the water from rice
  3. Now boil water, add soaked rice, cinnamon,cloves, green and black card emon, kabitati, salt and cook the rice
  4. Make sure the rice will cook 3/4th
  5. When rice cooked drain the water keep the rice in open place
  6. Heat a pan add oil and onion, make beresta
  7. Heat a wok add oil and 1/2 tablespoon clarified butter
  8. Now add bay leaf and chopped chillies
  9. Add ginger garlic paste and saute it
  10. Add chopped tomatoes cook till the tomatoes become soft
  11. Now add turmeric powder, garam masala powder, 1 tablespoon biryani masala powder, coriander powder and cook well
  12. Now add hung curd and chicken kerna, cook well for few minutes
  13. Add salt and mix well
  14. When oil is separate now make biryani layer
  15. 1st make layer with half rice, then add coriander and mint leaves and half beresta
  16. Again repeat make layer with rice, top of the rice add rest of beresta,biryani masala and rest of clarified butter
  17. Close the lid, keep it in dum for a minute
  18. Now open the lid mix all ingredients
  19. Take biryani in a bowl. Add eggs, flour, cheese and mix all properly
  20. Brush muffin mould with oil and pour biryani 3/4 quantity
  21. Preheat oven in 200 degree centigrade for 10 minutes
  22. Now bake muffins for 45 minutes
  23. Take out the mould from oven and keep the mould in room temperature
  24. Now take tomato and garlic in a mixture jar and make paste
  25. Heat a pan add olive oil
  26. Add tomato paste stirring for a minute
  27. Now add red chilli sauce, tomato ketchup,soya sauce, and a pinch of salt
  28. Add 1/4 cup of water if you need
  29. Mix very well and sauce ready
  30. Now demould the muffins from the mould
  31. Take a plate spread tomato sauce and keep muffins over the sauce and serve to your kids and family

My Tip:

If you need more spicy then you can add chili paste in tangy tomato sauce

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