Thursday, October 24, 2013

Chicken Kheema Pulao –


Ingredients -

Chicken Kheema – 1 Kg.

basmati rice – 2 bowls

Green chilli paste – 1 T-spoon

Ginger-Garlic paste – 1 Tb-spoon

Cloves – 4

Cinnamon sticks – 2

Green cardamoms – 2

Black peppercorn – 4

Black cumin seeds – 1 T-Spoon

Finely chopped onions – 2

Puree of 1 tomato

Fried cashews – ¼ bowl

Red chilli powder – 1 T-spoon or as per your taste

Garam masala powder – 1 Tb-spoon

Ghee –4 Tb-spoon or as per taste

Turmeric powder – ½ T-spoon

Salt to taste

Green coriander leaves

Water – 1 ½ bowl

Oil

 

Procedure –

1.   Soak rice in water for ½ an hour.   

1.   Heat oil in a thick bottom pan. Add black cumin seeds, cloves, cinnamon, black peppercorn and green cardamom to the oil. Let is splutter for a minutes. Don't let it burn.

2.  Add chilli, ginger and garlic paste and fry for 2 minutes. Then add finely chopped onions and fry till golden brown.

3.  Add puree of 1 tomato and sauté it till it gets completely cooked and start leaving sides of the pan.

4.  Add red chilli powder, garam masala powder and turmeric powder and roast for a while.

5.  Add chicken kheema into it and sauté for 5 minutes.

6.  Add green coriander leaves and salt to taste and sauté. (Add salt for kheema and rice both)

7.  Add soaked basmati rice and roast for 2 minutes.

8.  Add water and ghee and cover the pan with lid. Cook rice on a low heat for 20-25 minutes.

9.  Check if the rice is cooked and turn off the heat.

10. Garnish with fried cashew nuts and serve hot.    

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