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Keema Pulav

Dig into some warm keema pulav infused with spices like cardamom, cinnamon, finely chopped onion, tomato and potato. You can also garnish it with chopped onion, green chilli and coriander leaves.
Keema Pulav Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 1

Cooking Time

-20 min

Difficulty

- Medium

Preparation Time

- 10 min

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INGREDIENTS

  • 2 tbsp Oil
  • 6 black peppers
  • 2 bay leaves
  • 5 cloves
  • 4 Green Cardamoms
  • 1 Mace
  • 2 black Cardamoms
  • 1 stick Cinnamon
  • 2 Onions
  • 1 tbsp Ginger
  • 2 tbsp Garlic
  • 1 Green Chilli
  • 2 Tomatoes
  • ½ tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Corianderi powder
  • Salt
  • Water
  • 250 gms Chicken Keema
  • 2 Potatoes
  • 1 tsp Garam Masala powder
  • 2 cups Rice
  • 2 tbsp Mint leaves
  • 2 tbsp Corianderi leaves
  • 2 tbsp ghee

HOW TO PREPARE KEEMA PULAV

  1. 1

    In a warm oil, add black peppers, bay leaves, cloves, green cardamoms, mace, black cardamoms, stick cinnamon and let it saute
  2. 2

    Add onions, ginger, garlic, green chilli, tomatoes, turmeric powder, red chilli powder, corianderi powder, salt and let the ingredients get cooked together
  3. 3

    Add little water to make thinner gravy and saute
  4. 4

    Add keema and potatoes in the pan and fry
  5. 5

    Add garam masala, add water and let the gravy cook, add soaked rice, mint coriander and give it a gentle stir and add ghee
  6. 6

    Once the gravy boils then reduce the flame, cover the pan with the lid and keema pulav cook for 10 to 15 minutes
  7. 7

    Garnish keema pulav with onions, ginger juliennes, green chillies and coriander.
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