Chicken Kheema Biryani / Kothukari Biryani

Yields: 3 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr

Kothukari Chicken Biryani / Keema Biryani / Minced Chicken Biryani

I recently tried this recipe and it turned out to be one of the recipe that I would die for. kids will especially like this as it is boneless, easy to munch and tastes delicious.

The Keema and the Flavors those we add in this recipe, would give you an extraordinary smell and taste.

This Keema chicken biryani is made in pressure cooker with minced chicken and basmati rice and spices. It is a quick lunch box recipe that you can prepare in advance for potlucks or parties.

This dish is very flavorful and super delicious with onion raita or chicken masala.

Chicken Keema Biryani


Kothukari Chicken Biryani / Keema Biryani / Minced Chicken BiryaniKothukari Chicken Biryani / Keema Biryani / Minced Chicken BiryaniKothukari Chicken Biryani / Keema Biryani / Minced Chicken Biryani


0/23 Ingredients
Adjust Servings


0/18 Instructions
    Let us Prepare the Chicken Keema
  • If Keema is unavailable to buy, you can make keema at home for this recipe. All you need is bone less chicken. Cut the chicken into thin slices vertically
  • Cut the chicken slices into small cubes
  • Using a 1 or 2 Heavy knife, cut the cubes into Keema / Minced chicken.
  • The Keema to make the Biriyani is ready.
  • Let us prepare the Chicken Keema Biriyani
  • Heat ghee and oil in a cooker and add bay leaves, cinnamon, cloves, fennel seeds, cardamom, star anise and fry for 40secs.
  • Add the onions and saute until translucent.
  • Add ginger garlic paste and saute until losses the raw smell.
  • Add chopped tomatoes and cook until it get smashed.
  • Add coriander powder, chilli powder, turmeric powder, Gram masala powder.
  • Cook until oil start leaving the sides of the cooker.
  • Add mint and coriander leaves and saute for 1 minutes.
  • Add minced chicken and stir it immediately to avoid forming it into big lumps.
  • Stir it for about 5 minutes until all the water is evaporated, that was release by the keema.
  • Add basmati rice and mix it well the Keema. For instructions on soaking the rice please see notes section.
  • Add yogurt and stir it for about a minute and add 3 glasses of water
  • Add Salt as per your taste and close the pressure cooker. Cook in high flame for just 1 Whistle.
  • Once the pressure is down, open the lid and leave it open for 2 to 4 minutes. Then use a fork to mix the biriyani well. This will eliminate the rice from breaking.
  • Tasty and yummy Kheema chicken biryani is ready to be serve with raita or gravy.


* I avoid soaking Basmati rice in water, rather I just wash the rice and drain the water completely 20 minutes before I start cooking. This will avoid the rice from overcooking.

For this Recipe you can also use seeraga samba rice as well for this dish.

Add Green chillies if you are a spicy lover.

I have used both oil and ghee however, you can use either oil or ghee.


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