Kheema Masoor Pulao

50 minutes
2
Indian
Kheema Masoor Pulao Recipe - Ranveer Brar

Ingredients

For Marinating Chicken Mince

1 heaped cup Chicken Mince (चिकन कीमा)

⅓ cup fried Onion (बरिस्ता)

2 fresh Green Chillies (हरी मिर्च)

1 tbsp Ginger-Garlic Paste (अदरक लहसुन का पेस्ट)

a pinch Saffron (केसर)

2 heaped tbsp Curd (दही)

1 tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

¼ tsp Turmeric Powder (हल्दी पाउडर)

1 tsp Coriander Powder (धनिया पाउडर)

2 tbsp Coriander & Mint Leaves – chopped (धनिया और पुदीने के पत्ते)

Salt to taste (नमक स्वादानुसार)

 

For Kheema Pulao

2 heaped tbsp Ghee (घी)

1 Bay Leaf (तेज पत्ता)

2 inches Cinnamon Stick (दालचीनी)

3-4 Cloves (लॉन्ग)

6-8 Black Peppercorns (काली मिर्च के दाने)

½ tsp Cumin Seeds (जीरा)

Marinated Chicken Mince (मैरिनेटेड चिकन कीमा)

¼ cup Horse Gram (कुलथी)

3 cups Water (पानी)

1½ cups Basmati Rice – soaked (बासमती चावल)

For Tempering

2 tbsp Ghee (घी)

2 fresh Green Chillies – cut in half (हरी मिर्च)

1 medium Tomato – cubes (टमाटर)

½ tsp Degi Red Chilli Powder‌ (देगी लाल मिर्च पाउडर)

Salt to taste (नमक स्वादानुसार)

For Garnish

Mint Leaves (पुदीने के पत्ते)

Process

For Marinating Chicken Mince

  • In a bowl add chicken mince, fried onion, green chillies, ginger-garlic paste, saffron, curd, degi red chilli powder, turmeric powder, coriander powder, coriander & mint leaves, salt and mix everything properly. Keep aside for at least ½ an hour.

For Tempering

  • In a small pan heat ghee and add green chillies, tomato saute for a minute.
  • Now add degi red chilli powder, salt and continue cooking for a minute. Keep aside for further use.

For Kheema Pulao

  • In a kadai heat ghee and add bay leaf, cinnamon sticks, black pepper cons, cloves, cumin seeds let them crackle.
  • Then add the marinated chicken mince and saute for 3-4 minutes.
  • Now add soaked horse gram and saute on medium heat for 4-5 minutes then add water and rice mix it once then cover and bring it to a boil.
  • Remove the lid, add some tempering then cover and cook for 20-25 minutes on medium heat or until cooked.
  • Once cooked, switch off the flames and let it rest for 5-10 minutes then remove and serve hot in a plate and garnish with mint leaves.

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