Chicken Keema Pilau Rice or Chicken Keema Pulao is a delicious and aromatic dish that combines the rich flavors of minced meat with basmati rice and a variety of spices. This tasty pilau rice could be a part of your upcoming Thanksgiving feast or any other occasion.
This Keema Rice or Chicken Mince Pulao is
- Easy to prepare
- Made with easily available ingredients
- Tasty
- Perfect for get-togethers and parties
Jump to:
Ingredients
Keema (Minced Meat): It is the key ingredient of this recipe. I have used fresh chicken mince here. If minced chicken is not available easily at your place, you can take boneless breast pieces and use a mixer to make minced chicken.
Potato: If you have dietary restrictions or don't like potato, you may skip this. But addition of potato definitely enhances the taste.
Onion: Keema is cooked with onion and other spices. I have used chopped onion in this dish.
Ginger-Garlic: Ginger paste and garlic paste are used for this recipe. I always prefer to use homemade ginger garlic paste over store bought one.
Spice Powder: Turmeric powder, coriander powder, red chili powder, garam masala powder
Whole Spices: Cinnamon, cardamom, clove, bay leaf
Oil/Ghee: You can use any vegetable oil for this recipe and desi ghee (clarified butter) enhances the taste of the recipe.
Others: Yogurt, coriander leaves, green chili, salt, etc.
Instructions
Follow the step-by-step instructions and learn to prepare keema pilau rice at home.
Wash thoroughly and soak the rice for 20 minutes. Keep aside. This step reduces the time to cook the rice.
Heat the oil in a pan and cook the potatoes with salt and turmeric powder. Once the potatoes have turned golden brown, remove them from the pan.
In the remaining oil, add whole spices and sauté them for 2 minutes.
After the oil has become aromatic, add the chopped onions and cook until they are translucent. Next, combine the ginger paste, garlic paste, and green chili. Cook for few minutes.
Add spices like turmeric powder, coriander powder, red chili powder, and garam masala powder. Add a bit of salt and mix thoroughly.
After that, add the chicken keema, season with spices, and cover the pan to cook. Initially, water will be released from the minced meat; now open the lid and let the water to evaporate.
When the water has dried up and the oil has separated, add the whipped curd and combine thoroughly.
Next, drain the water and add the soaked rice to the pan. Mix well with the chicken keema and spices.
At this point, add a little amount of ghee and blend thoroughly. Pour in water (twice the amount of rice; rice to water ratio is 1:2), salt, and cover the wok. Allow to simmer over medium heat until the water has evaporated entirely.
When the water has almost evaporated, lift the cover, add the ghee and chopped coriander leaves, and turn off the heat.
Avoid fluffing the rice immediately; instead, let it rest for 10-15 minutes. Serve the Keema Pilau Rice using a soft spatula or spoon after gently fluffing it with a fork.
Serving Suggestions
Keema pilau rice, served as a main dish, is ideal for family gatherings, special events, or whenever you want a satisfying, tasty meal. You can pair this one pot dish with curd or different types of raita (biryani raita, bhindi raita).
You can also serve it with any salad (bell pepper cucumber salad, cucumber beetroot salad).
This pulao also goes well with any vegetarian or non-vegetarian appetizers.
Variations
This pulao dish can be prepared in a variety of ways depending on regional tastes and available ingredients.
I have prepared this keema pulao recipe using chicken mince however, you can use any minced meat (such as, mutton, beef, etc.) for the recipe.
If you're using mutton or beef mince, make sure to simmer it for a longer period because, unlike chicken mince, other mince meats take longer to cook.
Keema pulao can be made in Mughlai or Hyderabadi style. The Mughlai form of this pulao includes dried fruits (cashews, raisins, etc.) and rice infused with saffron taste. In contrast, the Hyderabadi version of pulao contains additional spices, fried onions, and fresh herbs.
Vegetarian version of this pulao can be prepared using minced soya granules.
You can also add green peas in this dish to make keema matar pulao. Many people also add other vegetables including carrot and beans. However, I have not added any vegetables in this.
Top tips
- The rice-to-water ratio in every pulao recipe should be 1:2. However, it may vary according on the quality of rice. Adjust the amount of water accordingly.
- Apart from the whole spices mentioned in the spice list, you can also add star anise, mace to add more flavors to the dish.
- You can adjust the spice level of the dish according to your tastebud.
You Might Also Like
Keema Pilau Rice
Materials
- 500 gms Chicken Keema
- 2½ cups Long Grain Rice (Basmati)
- 1 no Potato, medium cut into dice shape
- 1 cup Onion chopped
- 1 tablespoon Ginger Paste
- 2 teaspoons Garlic Paste
- 2 tablespoon Yogurt whisked
- 1½ teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Red Chili Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 2 nos Bay Leaf
- 1 inch Cinnamon
- 1 no Cardamom
- 2 nos Clove
- ½ cup Vegetable Oil
- 2 tablespoon Ghee
- 2 nos Green Chili
- 2 tablespoon Coriander Leaves chopped
Instructions
- Wash thoroughly and soak the rice for 20 minutes. Keep aside.
- Heat oil in a wok and fry the potatoes with salt and turmeric powder.
- Once the potatoes turn golden brown, take them out from the pan.
- In the remaining oil, add whole spices and sauté them for 2 minutes.
- After the oil turns fragrant, add chopped onion and fry till they are transparent.
- Next add ginger paste, garlic paste and green chili. Cook for few minutes.
- Add spice powders such as turmeric powder, coriander powder, red chili powder and garam masala powder. Add a pinch of salt and combine well.
- After that add, chicken keema, mix it with spices and allow to cook by covering the wok with a lid.
- Initially, water will be released from the minced meat, now open the lid and allow to evaporate the water.
- When water is dried up and oil separates, add whisked curd and mix well.
- Next drain the water and add the soaked rice into the wok. Mix well with chicken keema and spices.
- At this stage, add little bit of ghee and combine well.
- Pour water (double the amount of rice; rice : water =1:2), add salt and cover the wok with a lid. Allow to cook under medium flame until the water evaporates completely.
- When the water is almost dried up, open the lid, add ghee, chopped coriander leaves and turn off the heat.
- Avoid fluffing the rice immediately instead allow to rest the rice for 10-15 minutes.
- Now gently fluff the rice using a fork and use a soft spatula or spoon to serve the Keema Pilau Rice.
PIN to read it later!
Also find us on:
Facebook | | Pinterest | Twitter | Instagram
If you are trying any of our recipes, we would love to see the pictures of your dishes. Tag us in any of our Social Media Handles or use #motionsandemotions. You can also send us your feedback and pictures at: jhumu.here@gmail.com or motionsemotions.here@gmail.com.
Leave a Reply