Chicken Keemapaneer Pulao Recipe

• 1 1/2 cups Basmati Rice
• 200 grams Chicken Mince
• 4 tbsp Oil
• 2 Green Cardamoms
• 1 tsp Cumin Seeds
• 2 Cloves
• 1/2 inch sticks Cinnamon
• 8-10 Black Peppercorns
• 4 Onions (medium) (sliced)
• 3-4 Green Chilies (hand broken)
• 3-4 Tomatoes (chopped)
• 1 cup Panner ( cut into cubes)
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tsp Red Chili Powder
• ½ tsp Garam Masala Powder
• 2 tbsp Fresh Coriander Leaves (chopped)
• 15-20 Fresh Mint Leaves (torn)
• Salt to taste

• Soak the rice in sufficient water for ½ hour.
• Drain and set aside.
• Heat oil in a deep pan.
• Put cloves, cinnamon, green cardamoms, cumin seeds, black peppercorns and stir.
• Add onion and fry for 2 minutes.
• Add green chilies, tomatoes, paneer, ginger paste, garlic paste chicken keema and stir.
• Put red chili powder, garam masala powder and stir.
• Add the soaked rice with four cups of water, coriander leaves, mint leaves, salt and stir.
• Once the rice is boiled, cover and reduce heat.