Today's recipe is yet another a very easy recipe and come under 30 minutes recipes. Its Chicken Keema Pulao or Rice. You have to just cook the minced chicken and rice together and it's done. It is a perfect dish for any sudden guests arriving at your place. And you don't want to spend much time in the kitchen. There are many version of this recipe. But this is my take on it.
In this recipe, I have cooked the minced chicken first with all the Indian spices. Once the chicken minced in cooked nicely Then I have added soaked and washed rice in the minced gravy. The amount of water should be exactly double than the quantity of rice. If you take 1 cup of rice then 2 cups of water will be needed to cook the rice with gravy.
People who do not eat non-vegetarian food can prepare it with soya mince granules following the same procedure.
So here is my recipe:-
Video link at the end of the recipe.
Preparation Time:- 5 minutes Standing Time:- 10 minutes Cooking Time:- 20 -25 minutes Total Time:- 30-35 minutes
No of Servings:- 2 - 3 persons
Measurements:-
1 cup = 250 ml
½ cup = 125ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml
Ingredients:-
* Chicken Keema/Minced:- 300 grams
* Rice:- 1 cup (wash and drained)
* Onions:- 2 large (Finely chopped)
* Ginger and Garlic Paste:- 2 tablespoon
* Green Peas:- 1 cup (boiled or frozen, I have used the frozen variety)
* Tomato Puree:- ½ cup
* Turmeric Powder:-½ teaspoon
* Chilli Powder:- 1 teaspoon
* Garam Masala:- ½ teaspoon
* Bay Leaf:- 1
* Cloves:- 2-3
* Green Cardamom:- 2-3
* Salt:- to taste
* Water:- ½ + 2 cups
* Vegetable Oil:- 3 tablespoon
Method:-
1. Heat oil in a pan. Once hot, add bay leaf, green cardamom and cloves to the pan. Saute for 30 seconds. Add chopped onion and ginger and garlic paste. Cook till the onions are brown.
2. Add the minced meat in the pan. Cook it for 5 minutes over high heat.
3. After 5 minutes add chilli powder, turmeric powder. Mix well, add salt, cover a cook over low heat. Add tomato puree and ½ cup of water to the pan. Cover and cook for 5 minutes.
4. Add green peas and garam masala to the pan. Mix well. Add 2 cups of water to the pan. Bring it to boil. Add one cup of rice to it. Stir it gently and cover the pan with the lid. Cook till the water is reduced. It should be over medium heat. Stir it once from sides to the middle. (Do not over stir it other the grains will break.). Cover and cook again till all the water is evaporated from the surface. At this point, stir it once, put the lid back and cook it over a very slow heat for 5minutes.
5. After 5 minutes, open the lid of the pan. With a help of a fork, fluff the rice gently. Cover the pan with the lid. Switch off the flame. And let it sit for 10 minutes.
Your Keema Rice is ready to be served.
Take it out on a serving plate and serve hot.
Serving Tip:- Can be served with raita of your choice. (Yoghurt dip)
Do try my recipe and leave for comments below. Till then Happy Cooking.!
r-elish.blogspot.ch by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
1 cup = 250 ml
½ cup = 125ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml
Ingredients:-
* Chicken Keema/Minced:- 300 grams
* Rice:- 1 cup (wash and drained)
* Onions:- 2 large (Finely chopped)
* Ginger and Garlic Paste:- 2 tablespoon
* Green Peas:- 1 cup (boiled or frozen, I have used the frozen variety)
* Tomato Puree:- ½ cup
* Turmeric Powder:-½ teaspoon
* Chilli Powder:- 1 teaspoon
* Garam Masala:- ½ teaspoon
* Bay Leaf:- 1
* Cloves:- 2-3
* Green Cardamom:- 2-3
* Salt:- to taste
* Water:- ½ + 2 cups
* Vegetable Oil:- 3 tablespoon
Method:-
1. Heat oil in a pan. Once hot, add bay leaf, green cardamom and cloves to the pan. Saute for 30 seconds. Add chopped onion and ginger and garlic paste. Cook till the onions are brown.
2. Add the minced meat in the pan. Cook it for 5 minutes over high heat.
3. After 5 minutes add chilli powder, turmeric powder. Mix well, add salt, cover a cook over low heat. Add tomato puree and ½ cup of water to the pan. Cover and cook for 5 minutes.
4. Add green peas and garam masala to the pan. Mix well. Add 2 cups of water to the pan. Bring it to boil. Add one cup of rice to it. Stir it gently and cover the pan with the lid. Cook till the water is reduced. It should be over medium heat. Stir it once from sides to the middle. (Do not over stir it other the grains will break.). Cover and cook again till all the water is evaporated from the surface. At this point, stir it once, put the lid back and cook it over a very slow heat for 5minutes.
5. After 5 minutes, open the lid of the pan. With a help of a fork, fluff the rice gently. Cover the pan with the lid. Switch off the flame. And let it sit for 10 minutes.
Your Keema Rice is ready to be served.
Take it out on a serving plate and serve hot.
Serving Tip:- Can be served with raita of your choice. (Yoghurt dip)
Do try my recipe and leave for comments below. Till then Happy Cooking.!
r-elish.blogspot.ch by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
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