Chicken Kheema Pulao

Chicken Kheema Pulao

The following recipe is from Master Chef Sanjeev Kapoor.

Ingredients

Basmati rice 1-1/2 cups

Chicken mince(ground) 200 gms

Onions 3 medium sized

Ginger 1-1/2 inch piece

Garlic 10-12 cloves

Green chillies 3–4

Tomatoes 2 medium sized

Fresh mint leaves 15-20

Fresh coriander leaves a few sprigs

Oil 4 Tbsps.

Cloves 2

Cinnamon 1/2 inch stick

Green cardamoms 2

Peppercorns 8-10

Cumin seeds 1 tsp.

Red chilli powder 1 tsp.

Salt to taste

Garam masala powder 1/2 tsp.

Method of Preparation:

1. Pick basmati rice. Wash twice and soak in three cups of water for half an hour. Drain and keep aside. Wash chicken mince, drain and keep aside.

2. Peel, wash and slice onions. Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and slit green chillies. Wash and chop tomatoes. Clean, wash and tear mint leaves. Clean, wash and finely chop coriander leaves.

3. Heat oil in a pan, add cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, onion and green chillies. Sauté till the onions begin to change colour.

4. Add chicken mince and cook on high heat for a four to five minutes.

5. Add garlic and ginger paste, red chilli powder, tomatoes, three cups of hot water, salt and basmati rice. Mix lightly.

6. Allow rice to come to a boil on high heat. Cover the pan and cook on low heat for twelve to fifteen minutes.

7. Add mint leaves, coriander leaves and garam masala powder. Cover and further cook for five to seven minutes.

8. Remove from heat and serve hot.