Chicken Kheema Pulao

Ingredients list for Chicken Kheema Pulao

• 200 grams Chicken Mince
• 3/4 cup basmati Rice soaked
• 2 1/2 tablespoons Oil
• 2 medium Onion sliced
• to taste Salt
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1/4 cup Yogurt
• 1 teaspoon Garam masala powder
• 1 1/2 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 5-6 cloves Garlic chopped
• 1 inch piece Ginger chopped
• 2 Green cardamom
• 2 Clove
• 1 inch piece Cinnamon
• 5 Black peppercorns
• 3 slices Green chilli slit
• 2 tablespoons Fresh mint leaves chopped
• 2 tablespoons Fresh coriander leaves chopped

Method

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.
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.
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.
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.

Nutrition Info