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chicken-keema-biryani-recipe-tamil-kaima-biryani-recipe (11)

Chicken Keema Biryani, Kozhi Kaima Biryani Recipe

Easy recipe for Chicken Keema Biryani made with minced chicken and seeraga samba rice. Recipe with step by step pictures and Video. Tamil Style Recipe.

  • Total Time: 50 mins
  • Yield: 4 servings 1x



For the biryani masala

  • 1 tablespoon kalpasi (stone flower)
  • 1/2 of a star anise
  • 1/2 inch cinnamon
  • a small piece mace
  • 3 cardamom
  • 3 cloves
  • 10 green chillies
  • 15 cloves garlic
  • 1/2 inch piece ginger
  • 1/2 cup water to grind the masala

Other Ingredients

  • 2 cups seeraga samba rice
  • 1/4 cup peanut oil
  • 2 bay leaves
  • 1 cup sliced onions
  • 2 teaspoon salt
  • 2 tomatoes, chopped
  • 1/4 cup plain yogurt
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 500 grams chicken keema
  • 4 cups water
  • juice of half a lemon


  1. Grind all the ingredients mentioned under biryani masala to a fine paste in a mixie. Add water while grinding and grind to a very fine paste.
  2. Wash and soak the seeraga samba rice in water.
  3. Heat oil in a pan and add in bay leaves. Add in the sliced onions and saute till the onions are soft and starting to brown.
  4. Add in the masala paste and the salt. Fry till the masala paste is dry and streaks of oil start to appear.
  5. Add in the chopped tomatoes and saute till the tomatoes are cooked and juiced down.
  6. Add in the plain yogurt and fry for a couple of minutes.
  7. Add in the chopped mint leaves and coriander leaves. Saute briefly for a minute.
  8. Now add in the minced chicken and saute for a couple of minutes.
  9. Add in the water and let the mixture come to a boil. Once the mixture comes to a boil, add in the soaked and drained rice. Mix well.
  10. Add in the lemon juice.
  11. Cover the pan and cook on high flame for 3-4 minutes. After the time, open the lid and mix everything well once.
  12. Cover the pan and cook the biryani on medium flame for 10 minutes.
  13. Mix again and cover and cook for a couple of minutes more and switch off the flame. Let the biryani rest for 20 minutes. Do not open the lid. The biryani will continue to cook in the residual heat.
  14. After the rest, serve the biryani hot with chicken masala.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Main
  • Cuisine: Tamilnadu
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