Murgh Kheema Pulao

Pulao with chicken mince This is a Sanjeev Kapoor exclusive recipe.

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Murgh Kheema Pulao
Main Ingredients Chicken Mince, Basmati Rice
Cuisine Indian
Course Rice
Prep Time 31-40 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Murgh Kheema Pulao

  • 250 grams Chicken Mince
  • 1 1/4 cups Basmati Rice
  • 1 inch piece Ginger
  • 6-8 cloves Garlic
  • 4-6 Green chillies
  • 1 medium Onion
  • 2 medium Tomatoes
  • 1/4 bunch Fresh coriander leaves
  • 1/4 bunch Fresh mint leaves
  • 1 tablespoon Red chilli powder
  • 1 tablespoon Coriander powder
  • 1 tablespoon Lemon juice
  • to taste Salt
  • 1 1/2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 Bay leaf
  • 4-5 Black peppercorns
  • 2 Cloves
  • 2 Green cardamoms
  • 1 inch stick Cinnamon


  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. 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. 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. 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. 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. 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. 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.