How to make Chicken Keema Pulao - SK Khazana -

A delicious rice dish – chicken keema cooked with some typical Indian masalas and mixed with cooked rice

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken mince (keema), Rice (चावल)

Cuisine : Indian

Course : Rice

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Chicken Keema Pulao - SK Khazana

Chicken Keema Pulao - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Keema Pulao - SK Khazana Recipe

  • Chicken mince (keema) 200 grams

  • Rice cooked 3 cups

  • Oil 2 teaspoons

  • Cumin seeds 1/2 teaspoon

  • Black peppercorns 5-6

  • Cloves 4-5

  • Green cardamoms 5-6

  • Cinnamon stick 1 inch

  • Garlic chopped 1 teaspoon

  • Ginger chopped 1 teaspoon

  • Medium onions sliced 2

  • Green chillies slit 2

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 4 tablespoons

  • Yogurt 1 tablespoon

  • Salt to taste

  • Fresh coriander sprig 1

Method

Step 1

Heat oil in a deep non-stick pan, add cumin seeds and saute till their colour changes. Add black peppercorns, cloves, green cardamoms and cinnamon and sauté till fragrant.

Step 2

Add garlic and ginger, mix and sauté well. Add onions and green chillies and sauté till onions golden brown. Add chicken mince and mix well. Sauté for 5-10 minutes on medium heat or till chicken is completely cooked.

Step 3

Add turmeric powder, red chilli powder, garam masala powder and 2 tbsps coriander leaves and mix well. Add yogurt and mix. Add salt and mix. Add cooked rice and mix well. Cook for 2-3 minutes or till the rice is heated through.

Step 4

Add remaining coriander leaves and mix well. Cook for a minute.

Step 5

Transfer into a serving platter, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.