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Aromatic Chicken Keema Pulao a protein-packed, soul-satisfying dish that's quick to make!
A fragrant one-pot meal where flavorful minced chicken is cooked with aromatic basmati rice and a blend of classic Indian spices. It's a hearty and satisfying dish, perfect for a weeknight dinner or a special occasion, ready in under an hour.
Serving size: 1 serving
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Aromatic Chicken Keema Pulao a protein-packed, soul-satisfying dish that's quick to make!
This assamese dish is perfect for breakfast. With 638.54 calories and 30.04g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Rice: Wash the basmati rice under cold running water until the water runs clear. Soak the rice in ample fresh water for 30 minutes. After soaking, drain it completely using a colander and set aside.
Fry the Onions (Birista): Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they turn deep golden brown and crisp. Use a slotted spoon to remove half of the fried onions and spread them on a plate to cool; these will be used for garnish.
Sauté Aromatics and Cook Keema: In the same pot with the remaining onions and oil, add the whole spices: cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant. Add the ginger-garlic paste and slit green chillies, and cook for another minute until the raw aroma disappears.
Build the Masala: Add the minced chicken to the pot. Increase the heat to high and sauté for 5-7 minutes, breaking up any lumps with your spoon, until the keema changes color and is no longer pink. Reduce the heat to medium, add the chopped tomatoes, and cook for 3-4 minutes until they soften. Now, add the whisked curd and the powdered spices: turmeric, red chilli, and coriander powder, along with the salt. Mix everything well and cook for 5-6 minutes, stirring often, until the oil begins to separate from the masala.
Cook the Pulao: Add the drained, soaked rice to the pot. Gently fold it into the keema masala for about a minute, being careful not to break the long grains. Pour in 2.75 cups of hot water and sprinkle the garam masala over the top. Stir gently one last time. Bring the mixture to a vigorous boil.
Steam (Dum) and Rest: Once boiling, immediately reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer (dum) for 15-18 minutes without opening the lid. After the time is up, turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for fluffy, separate grains.
Garnish and Serve: After resting, open the lid and gently fluff the pulao with a fork. Garnish with the reserved fried onions (birista), chopped coriander leaves, mint leaves, and a final squeeze of fresh lemon juice. Serve hot with a side of raita or a simple salad.
