Chicken Keemapaneer Pulao
| Serves: |
4 |
| Recipe Type: |
Non Veg. |
| Calories Per Serving: |
278 |
| Preparation Time: |
30 M |
| Cooking Time: |
40 M |
| Difficulty: |
Average |
Ingredients:
- 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
Cooking Instructions:
- 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.
Suggestions:
