Chicken keema Pulao Recipe _ Fragrant pulao made of Chicken mince that is fit for royalty. Basically you cook the keema masala first and then layer and cook the rice on top. Healthy, Tasty and Easy to cook. Its a one-pot meal and ideal for the comfort cooking. It always a hit. Serve with raita. Check it out the Chicken keema Pulao Recipe here!!
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 45 minutes [/one_third] [one_third_last] Servings: 6[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg chicken keema (chicken mince)
- 3 cups basmati rice (wash and soak for half-an-hour)
- 4 cups water
- 1 cup milk
- 2 large onions, finely chopped
- 4 green chilies, thinly sliced
- 4 cloves
- 3 cardamom
- 2 bay leaf
- 1 inch piece of cinnamon stick
- 3 tablespoon butter or ghee
- 1 tablespoon ginger garlic paste
- 2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- few cashew nuts
- a pinch of saffron
- salt to taste
- freshly chopped coriander leaves
- one boiled egg cut into thin slices
[/tab] [tab]Yield: 8 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Heat butter or ghee in a large pot or skillet over medium heat. Add cloves, bay leaf, cardamom, cinnamon stick, cumin seeds and cook for a minute or until fragrant.
Add onions, green chilies and cashew nuts. Cook for 2 minutes or until golden brown.
Add ginger garlic paste, turmeric powder, coriander powder, red chili powder, and salt. Cook for few seconds and then add garam masala powder.
Add Chicken keema (mince) and mix well.
Cover with a lid and cook it on a low flame for 10-12 minutes or until half-done. Now keep the heat on high and mix the content thoroughly.
Add rice, cook and stir for few minutes then add water and milk.
Adjust the seasoning and cover it with lid and cook for 12-15 minutes or until the rice is done.
When the rice is done, sprinkle the saffron water on the top.
Take it out in a serving dish. Garnish with coriander leaves and boiled egg. Chicken Keema Pulao is ready to serve.
- Serve with raita.