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Chicken Keema Pulao


  • Author: Nithya Ravikumar
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3

Ingredients

  • Basmati rice- 1 cup
  • Ghee+oil- 1 tbs
  • Cinnamon- 1 and 1/2 stick
  • Cloves- 4
  • Elachi- 3
  • Bay leaves- 3
  • Chicken keema- 500 gms
  • Onions- 2
  • Tomato- 1
  • 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.
  • Water- 1cup

Instructions

  1. Heat up the cooker, add in ghee+oil.
  2. Add in cinnamon, cloves, elachi and bay leaves, mint leaves and sauté for a minute.
  3. Add in onions, ginger garlic paste and cook until the raw smell leaves off.
  4. Add in tomato and sauté for 2 mins.
  5. Now add in the chicken keema and cook for 10 minutes.
  6. Add in curd, coconut milk and water let it boil for 2 mins.
  7. Add in the soaked rice and cook uncovered until the rice absorbs water.
  8. Sprinkle some mint leaves and garam masala, close the lid and cook in very low medium flame for 10 mins.

Notes

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