How to make Murgh Kheema Pulao -
Pulao with chicken mince.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken Mince (चिकन कीमा), Basmati Rice (बासमती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Murgh Kheema Pulao checkout Spicy Chicken Fried Rice With Crispy Basil Leaves, Chicken Thai Rice, Chicken Meatball Pulav, Chicken Keema Pulao - SK Khazana . You can also find more Rice recipes like Kashmiri Pulao Nagpuri Gola Bhaat Black Eyed Bean Rice Gajar Tamatar Pulao
Murgh Kheema Pulao Recipe Card
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 : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murgh Kheema Pulao Recipe
Chicken Mince 250 grams
Basmati Rice 1 1/4 cup
Ginger 1 inch piece
Garlic 6-8 cloves
Green chillies 4-6
Onion 1 medium
Tomatoes 2 medium
Fresh coriander leaves 1/4 bunch
Fresh mint leaves 1/4 bunch
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Lemon juice 1 tablespoon
Salt to taste
Oil 1 1/2 tablespoon
Cumin seeds 1 teaspoon
Bay leaf 1
Black peppercorns 4-5
Cloves 2
Green cardamoms 2
Cinnamon 1 inch stick
Method
Step 1
Pick and wash basmati rice in plenty of water and soak in three cups of water. Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and finely chop green chillies. Peel, wash and finely slice onion.
Step 2
Wash and finely chop tomatoes. Clean, wash and finely chop coriander and mint leaves. Mix chicken mince with ginger-garlic paste, red chilli powder, coriander powder, lemon juice and salt to taste.
Step 3
Mix well, and keep to marinate in the refrigerator until required. Heat oil in a non-stick pan, add cumin seeds and stir-fry till it starts changing colour.
Step 4
Add bay leaf, peppercorns, cloves, green cardamoms, cinnamon and chopped green chillies and sauté for two minutes. Add sliced onion and sauté on high heat until the onion turns translucent.
Step 5
Stir briefly and add the marinated chicken mince. Cook on high heat for two to three minutes, stirring continuously. Add chopped tomatoes, coriander and mint leaves and continue cooking for three to four minutes.
Step 6
Drain basmati rice, add to above with salt to taste. Mix well. Add two and a half cups of water (preferably hot) and mix. Bring to a boil and cook on high heat stirring gently but frequently till the water is almost absorbed.
Step 7
Reduce heat, cover the pan with a tight-fitting lid and cook for another three to five minutes or till the rice is done. Serve hot.
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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.
