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Photo of Chicken keema biryani muffin by Papiya Nandi at BetterButter
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Chicken keema biryani muffin

Jan-31-2019
Papiya Nandi
25 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Non-veg
  • Medium
  • Tiffin Recipes
  • Fusion
  • Baking
  • Frying
  • Breakfast and Brunch

Ingredients Serving: 6

  1. 200 grams chicken keema
  2. 200 grams basmati rice
  3. Clarified butter 1 tablespoon
  4. oil 1 tablespoon
  5. 1 large onion chopped
  6. 2 green chillies chopped
  7. 2 tablespoon ginger-garlic paste
  8. 1 tomato chopped
  9. 1/2 teaspoon turmeric powder
  10. 1 teaspoon garam masala powder
  11. 1 tablespoon+ 1/2 teaspoon biryani masala powder
  12. salt to taste
  13. 1/2 teaspoon coriander powder
  14. 1/4 cup hung curd
  15. Handful of chopped coriander leaves
  16. Handful of chopped mint leaves
  17. 1 bay leaf
  18. 4 cloves
  19. 2 small cardemom
  20. 1 large cardemom
  21. 1 javitri
  22. 1 inch a cinnamon
  23. For tangy tomato sauce:
  24. 2 large tomato chopped
  25. 2 garlic
  26. 1 tablespoon red chilli sauce
  27. 1 tablespoon tomato ketchup
  28. 1/2 tablespoon dark soya sauce
  29. 1 tablespoon olive oil
  30. For muffin:
  31. 2 eggs
  32. 2 tablespoon flour
  33. 4 spoon grated cheese

Instructions

  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

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