How to make Chicken Kheema Pulao -

Rice cooked with minced chicken and spices.

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : Chicken Mince (चिकन कीमा), basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

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Chicken Kheema Pulao

Chicken Kheema Pulao Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Kheema Pulao Recipe

  • Chicken Mince 200 grams

  • basmati Rice soaked 3/4 cup

  • Oil 2 1/2 tablespoons

  • Onion sliced 2 medium

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Yogurt 1/4 cup

  • Garam masala powder 1 teaspoon

  • Oil 1 1/2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Garlic chopped 5-6 cloves

  • Ginger chopped 1 inch piece

  • Green cardamom 2

  • Clove 2

  • Cinnamon 1 inch piece

  • Black peppercorns 5

  • Green chilli slit 3 slices

  • Fresh mint leaves chopped 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Boil the rice in two cups of water. Drain. Heat half the oil in a kadai; add the onions and sauté till light golden brown. Add the chicken mince and continue to sauté for two or three minutes.

Step 2

Add the salt, chilli power and turmeric powder and cook, covered, for two minutes. Add the yogurt and half a cup of water and continue to cook till the mince is completely cooked. Stir in the garam masala powder.

Step 3

Heat the remaining oil in a separate kadai; add the cumin seeds and when they begin to change colour, add the garlic, ginger, cardamoms, cloves, cinnamon, peppercorns and green chillies and sauté for one minute.

Step 4

Add the cooked chicken mince and stir in the rice. Add the mint leaves and coriander leaves and toss to mix well. 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.