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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.
For 4 servings
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.
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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.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 652.67 calories per serving with 30.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Substitute chicken keema with mutton keema (minced lamb or goat). You will need to cook the mutton for an additional 10-15 minutes in the masala step before adding the rice to ensure it's tender.
For a vegetarian version, replace the chicken keema with 2 cups of soya granules (soaked in hot water and squeezed dry) or a mix of finely chopped mushrooms, carrots, and peas.
To increase the heat, add 1-2 more green chillies and increase the red chilli powder to 1.5 tsp. You can also add a pinch of black pepper powder along with the garam masala.
Follow the recipe until Step 5 (adding rice and water). Secure the lid of the pressure cooker and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally before opening and fluffing the rice.
Chicken keema is rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The basmati rice offers complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer.
This dish uses spices like turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
Spices like cumin seeds and coriander powder are traditionally used in Indian cooking to aid digestion and improve gut health.
One serving of Chicken Keema Pulao (approximately 550g) contains around 650-750 calories. The exact number can vary based on the type of oil used and the fat content of the chicken mince.
Yes, it can be a part of a healthy diet. It's a well-balanced one-pot meal providing protein from chicken, carbohydrates from rice, and various nutrients from spices and vegetables. To make it healthier, use lean chicken mince and control the amount of oil. Portion control is key.
Mushy pulao is usually caused by an incorrect rice-to-water ratio, over-stirring the rice, or not soaking it properly. Ensure you use exactly 2.75 cups of water for 1.5 cups of soaked rice. Do not stir after the water comes to a boil, and always let it rest for 10 minutes after cooking.
While traditional pulao is cooked with raw rice, you can adapt this. Cook the chicken keema masala as per the instructions until the oil separates. Let it cool slightly, then gently fold in your leftover cooked rice. Sprinkle with a little water, cover, and heat on low for 5-7 minutes until everything is heated through.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a tablespoon of water over the pulao and microwave for 2-3 minutes or heat in a covered pan on the stovetop over low heat until warmed through.
Yes, you can. The curd adds a slight tang and helps tenderize the meat. If you omit it, you can add the juice of half a lemon or one extra finely chopped tomato to the masala to balance the flavors.