Chicken Keema Pulao

Name: Chicken Keema Pulao
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup basmati rice (soaked for 20 minutes and drained); 300 g chicken mince (lean); 2 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 2 tsp ginger-garlic paste; 2 tbsp mint (chopped); 2 tbsp coriander leaves (chopped, divided); 1 tbsp ghee; 1 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp garam masala; 0.5 tsp salt; 2 cup water (hot); 1 tbsp lemon juice

RATING

4.6/5(98)

TASTE SCORE

9/10

Fragrant basmati rice cooked with spiced chicken mince, onions, herbs, and whole spices makes this pulao deeply savory without feeling heavy. It is a comforting one-pot rice dish that fits easily into a simple Indian meal.

PREP

20m

COOK

35m

SERVES

1 KATORI

377 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak the rice and get the ingredients ready.
1.Rinse the basmati rice well until the water runs mostly clear.
2.Soak the rice in fresh water for 20 minutes, then drain fully.
3.Slice the onion, chop the tomato, slit the green chili, and chop the mint and coriander leaves.
TIPDrained rice should sit fluffy and separate; extra water can make the pulao sticky.
temper · ~1 min
Heat the fat and crackle the whole spices.
1.Heat ghee and oil in a heavy pan or pressure cooker over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.Cook for 30 to 40 seconds until the spices smell fragrant.
saute · ~8 min
Cook the onions and aromatics.
1.Add the sliced onion and cook until light golden, about 6 to 7 minutes.
2.Add green chili and ginger-garlic paste.
3.Cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the onions brown evenly without burning.
saute · ~10 min
Cook the chicken keema with spices.
1.Add the chicken mince and break it up well with a spoon.
2.Cook for 4 to 5 minutes until the mince loses its pink color and starts drying slightly.
3.Add tomato, mint, half of the coriander leaves, turmeric powder, red chili powder, garam masala, and salt.
4.Cook for 4 to 5 minutes until the tomato softens and the masala coats the keema.
TIPBreak up the mince well while cooking so the pulao gets an even texture in every spoonful.
boil · ~5 min
Add rice and water.
Gently fold in the drained rice so the grains are coated with the keema mixture. Pour in the hot water and lemon juice, then bring everything to a boil.
steam · ~25 min
Cover and cook the pulao.
Lower the heat, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.
TIPDo not stir while the rice cooks or the grains can break and turn mushy.
garnish
Fluff the pulao and finish with coriander leaves.
serve
Serve the chicken keema pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati very well before adding it, or the pulao can turn sticky.
2
Cook the onions only to light golden, not deep brown, so the rice stays delicately flavored.
3
Break the chicken mince apart as soon as it hits the pan to avoid large clumps in the finished pulao.
4
Let the keema dry slightly before adding rice; excess moisture makes the grains softer and less separate.
5
Use hot water, not cold, so the pan returns to a boil quickly and the rice cooks evenly.
6
After the covered cooking time, rest the pulao for 10 minutes before fluffing to help the grains firm up.
7
Fluff with a fork or the back of a spoon, lifting from the sides, so the rice grains do not break.