Keema Matar Biryani – Rice with Ground Chicken and Peas
This keema matar biryani, or really Subji Keema Matar Biryani . This is inspired by a moreish similar dish for the Instant Indian cookbook. Combining keema or ground meat with peas is a common affair resulting in the dish we call Keema Matar. I make this with lots of other vegetables, such as potatoes, carrots, and beets. Adding rice and a few key spices makes this a comforting one pot meal.
My Keema Matar Pulao Story
You can make this with any ground meat of your choice, including soy crumbles. I tend to stick to chicken, mostly because it is what I use most frequently. As for the quarantine. Things often blur in the moment, especially when faced with so much intensity of things. There is a lot I have been grateful for. For starters, the brood is healthy now. The pace of things are much calmer. Lots of games. comfort food, and lounging around in PJ’s
While, I do want this to end. For a homebody like me, this down time without the constant rush of things feels good. I have not had this kind of down time, well, maybe ever. There is work and given that I work for an essential service nonprofit, a lot of scrambling. 
Still, even there I am happy and grateful that I am to a small degree able help with some of this madness. Of course, the economic news is not anything for the week of heart. This is why it is comforting to be able to cook and hold on to any piece of control.
The beets and carrots also give the rice a deep colored hue, along with nicely boosting the nutrition profile of the dish. This is also another of pack and go meals, and perfect for the family when locked indoors.
Two more quick and easy ways to enjoy keema or ground meat include my keema pao and keema samosas.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A wholesome moreish take on rice and ground chicken. A colorful biryani that is perfect for any meal.
Ingredients
- 2 tablespoons oil
- 1 large red onion, thinly sliced
- 1 tablespoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 pound of ground chicken
- 2 teaspoons salt
- 1 teaspoon turmeric
- 1 small potato, peeled and cubed
- 1 beet, peeled and cubed
- 1 medium carrot peeled and cubed
- 3/4 cup basmati rice
- 1 and 1/2 teaspoons garam masala
- 2 bay leaves
- 1/2 cup peas, can be frozen
- Chopped almonds and or other nuts
- Chopped cilantro
Instructions
- Turn on the instant pot and set to saute mode. Add in the oil and heat for 2 minutes.
- Add in the red onion and saute until wilted and golden.
- Add in the ginger, cumin, coriander and the ground chicken and mix well.
- Add in the salt and turmeric and mix well.
- Turn off the saute mode.
- Add in the potato, beet, carrot and basmati rice with 3/4 cup of water. Mix well to ensure that nothing is sticking to the bottom of the pot.
- Stir in the garam masala and bay leaves.
- Cover and set to rice mode and allow for a natural release.
- Remove the cover and stir in the peas and chopped nuts, cover and let it rest for 3 to 4 minutes.
- Remove the cover and garnish with cilantro and serve hot.
Supriya Kutty
Great post thank you so much for sharing this post.I really liked the way you have tried making this recipe and will surely make it for my family.
Mano
Keema meter Biryani Recipe is more fun and tasty recipe. I will share your recipe also with my favourite because when i cook it i just say WAO, AMAZING
Thank you for sharing this delicious recipe
Mano recently posted…Chicken Biryani Recipe
jonathan
quick question—-are we sautéing the ground chicken before turning off the saute mode, or are we just mixing it with the other ingredients and then turning off the saute mode as it will then cook with the rice?
rinkub@aol.com
We do a quick sauté of the ground chicken before turning off the sauté mode. Thanks for checking. Now you can through it in with the rice, the sautéing just adds a little more flavor.