Make Keema Chicken Pulao Recipe: A Flavourful Fusion Dish -step by step with photos. This is a very satisfying pulao recipe, and some raita along with papad will make the lunch or dinner a wonderful experience.
There are many chicken pulao recipes. This particular recipe uses Chicken mince, as well as chicken pieces for the fullness of flavor.
The tricky part about this recipe is to cook that perfectly textured rice. Someday we will deal with cooking rice to perfection.
INGREDIENTS
- Basmati rice – 3/4 cup (soaked atleast 1/2 hour)
- Chicken keema – 1/4 cup
- Onion – 2 (medium and sliced)
- Green chilies – 4 (slit)
- Fresh mint leaves – 1/2 Tablespoon
- Saffron a few strands – mixed in 2 Tablespoon milk
- Salt to taste
Marination for Keema Chicken Pulao Recipe
- Chicken – 4 pieces
- Turmeric powder – 1/2 Teaspoon
- Garam masala powder – 1 Teaspoon
- Red chilies powder – 1 Teaspoon or as per your taste
- Garlic paste – 1/2 Tablespoon
- Ginger paste – 1/2 Tablespoon
- Yogurt – 2-3 Tablespoon
- Ghee – 2 Tablespoon
- Fresh mint leaves – 1/2 Tablespoon
- Salt – 1/2 Teaspoon
Dry Spices for Keema Chicken Pulao Recipe
- Cumin seeds – 1/2 Teaspoon
- Cinnamon – 1” stick
- Black cardamoms – 1
- Green cardamoms – 2
- Cloves – 2
METHOD
- Wash the chicken well and drain the all water. Add turmeric powder, salt, red chili powder, garam masala powder, ginger-garlic paste, ghee 2 tablespoon , few leaves of mint and yogurt to the chicken and mix well and leave to marinate for 2 hours.
2. Heat ghee in a deep wok. Add cinnamon, cumin seeds, black & green cardamoms, cloves and sliced onions and saute till it light brown.
3. Add chicken keema and stir and continue to saute. Add green chilies, salt and marinate chicken and stir well. Add one cup of water. cover and cook till the chicken cooked 90%.(check if a knife pierces easily)
- Add mint leaves and rice and stir to mix well. Add three cups water and bring it to a boil.
- Add saffron milk. Cover and cook (on medium heat) till both the rice and chicken are cooked.
6. Serve hot with raita and salad.
Ready chicken Keema Pulao
Keema Chicken Pulao
Aromatic chicken pulao with chicken keema.
Servings 2
Ingredients
- INGREDIENTS
- Basmati rice – 3/4 cup soaked atleast 1/2 hour
- Chicken keema - 1/4 cup
- Onion – 2 medium and sliced
- Green chilies – 4 slit
- Salt to taste
- Fresh mint leaves – 1 tbsp tablespoon
- Saffron a few strands – mixed in 2 tbsp tablespoon milk
For marination
- Chicken – 4 pieces
- Turmeric powder – 1/2 tsp teaspoon
- Garam masala powder – 1 tsp teaspoon
- Red chilies powder – 1 tsp teaspoon or as per your taste
- Garlic paste – 1/2 tbsp tablespoon
- Ginger paste – 1/2 tbsp tablespoon
- Yogurt – 2-3 tbsp tablespoon
- Ghee – 4 tbsp tablespoon
- salt - 1/2 Teaspoon
- Mint leaves - 1/2 Tablespoon
For Dry Spices
- Cumin seeds – 1/2 tsp
- Cinnamon – 1” stick
- Black cardamoms – 1
- Green cardamoms – 2
- Cloves – 2
Instructions
- Wash the chicken well and drain the all water. Add turmeric powder, salt, red chili powder, garam masala powder, ginger-garlic paste, ghee 2 tablespoon , few leaves of mint and yogurt to the chicken and mix well and leave to marinate for 2 hours.
- Heat ghee in a deep wok. Add cinnamon, cumin seeds, black & green cardamoms, cloves and sliced onions and saute till it light brown.
- Add chicken keema and stir and continue to saute. Add green chilies, salt and marinate chicken and stir well. Add one cup of water. cover and cook till the chicken cooked 90%.
- Add mint leaves and rice and stir to mix well. Add three cups water and bring it to a boil.
- Add saffron milk. Cover and cook (on medium heat) till both the rice and chicken are cooked.
Notes
Serving:
Serve hot with raita and salad.
Serve hot with raita and salad.