Chicken Keema Pulao is a traditional meat dish from South Asia dish. I may be getting borrowed from the traditional meal, which means I am going to try some new dish minced meat. It is typically minced curry with peas or potatoes…
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Basmati rice- 1 cup
Ghee+oil- 1 tbs
Cinnamon- 1 and 1/2 stick
Bay leaves- 3
Chicken keema- 500 gms
Green chilli- 3 or 4
Mint leaves- 1 cup
Ginger garlic paste- 1 tbs
Curd- 1/2 cup
Coconut milk – 1 cup
Garam masala- 1 tsp
Salt – to taste.
Heat up the cooker, add in ghee+oil.
Add in cinnamon, cloves, elachi and bay leaves, mint leaves and sauté for a minute.
Add in onions, ginger garlic paste and cook until the raw smell leaves off.
Add in tomato and sauté for 2 mins.
Now add in the chicken keema and cook for 10 minutes.
Add in curd, coconut milk and water let it boil for 2 mins.
Add in the soaked rice and cook uncovered until the rice absorbs water.
Sprinkle some mint leaves and garam masala, close the lid and cook in very low medium flame for 10 mins.
I soaked the rice for 20 mins before cooking, so i used 1 cup of rice : 1 cup of water.
Remember, we have already added some curd and coconut milk, it has the water content.
Category: indian Cuisine: lunch/dinner
Step by Step Pictures:
Add in ghee+oil
Add in cinnamon, cloves, bay leaves and elachi.
Add in mintleaves
Add in onions and green chill and sauté for 3 to 4 mins.
Add in the ginger garlic paste and sauté until the raw smell leaves off.
Add in chopped tomato and sauté for a minute.
Now add the minced chicken
Saute for 10 mins it turns out like thatttttt !!!!
Now add in curd
Here goes the coconut milk…
Salt to taste
Add the measured water.
Add the soaked basmati rice. cook uncovered until the rice absorbs the water.
Add mint leaves and garam masala, close the lid and cook for 10 to 15 mins in very slow medium flame.
CHICKEN KEEMA PULAO.. IS READY!!!