In this Kheema Biriyani recipe, ground meat is cooked with spices. Basmati rice is also cooked in a pot with whole spices and then the Kheema and the rice is layered.

Saffron milk is added and topped with fried onions, slices of tomatoes, a little bit of food coloring and boiled eggs. Once cooked in the oven, it’s aromatic and delicious.

There’s Biriyani, & biriyani & biriyani! If you’re a biriyani lover like I am, you will love all the many different twists I like to give to this revered dish. This take on this biriyani cuts your cook time down considerably as ground meat cooks very fast. Another advantage is that you don’t have people hovering over the pot looking for a perfect piece to serve themselves. It’s also a bonus that ground meat is considerably cheaper so I hope this will convince you to try this recipe!

I used lean ground Beef in this recipe, but it can be made with Mutton or even Lamb.

Kheema Biriyani

3.48 from 59 votes



  • 2 cups of finely diced Onion
  • 2 tbsps sliced green Chilli
  • 1 cup diced Tomato
  • 2 tbsps Biriyani Masala
  • 1 tsp red Chilli powder
  • 1 lb ground Beef or Mutton
  • 1 cup Water
  • Salt to taste
  • 2 tbsps Coriander
  • 2 tbsps Mint


  • 2 cups Basmati rice
  • 4 cups of water boiling here and I’m going to add
  • Salt to taste
  • 2 inches Cinnamon
  • 3 Star Anise
  • 4- 5 green Cardamoms
  • 10 Cloves
  • 2 Black Cardamom
  • More Coriander & Mint


  • 2 tbsps melted Ghee
  • 1/2 cup Milk infused with some saffron strands
  • 1 cup fried Onions
  • Some slices of Tomatoes
  • Food colouring
  • Boiled eggs cut in half
  • Coriander & Mint leaves


  • Soak the Basmati rice for at least 30 mins and rinse a few times to remove excess starch
  • Heat some oil and saute the onion followed by the green chilli
  • When the onion is golden brown add the tomatoes, the biriyani masala and the chilli powder and saute
  • Add the ground meat
  • Add salt to taste and mix it well
  • Add a cup of water, cover and allow to cook for 10 – 20 mins
  • Cook uncovered for another 10 mins
  • Add the chopped coriander and mint
  • To cook the rice bring the water to the boil
  • Add salt to taste and all the whole spices
  • Rinse the rice again and add to the boiling water till it’s 60% cooked
  • Then remove and drain
  • Layer the kheema at the bottom, add more coriander and mint
  • Add the rice, the ghee, saffron milk
  • Add the fried onions, tomato slices, food color and boiled eggs, cover with foil and add to your preheated oven at 350 degrees for about 20 – 30 mins
  • Add some fresh coriander and mint leaves