Chicken keema rice

Chicken keema rice

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Pamela Ganguly
Pamela Ganguly
411
Calories
Kcal
33
Protein
gm
19
Fat
gm
27
Carbs
gm
cookingtraditionicon
Indian
nonveg
Nonveg
recipepreparationtime
30:00

I usually prepare it in bulk and refrigerate it for 5-6 days. It's easy to prepare and super tasty.

Ingredients

  • listcheck30g Basmati rice
  • listcheck100g chicken keema
  • listcheck10g ghee
  • listcheck1 whole egg( optional)
  • listcheck50 ml buttermilk
  • listcheck25 g green peas
  • listcheck1 green chili finely chopped
  • listcheckCoriander leaves finely chopped
  • listcheck1tsp ginger garlic paste
  • listcheck1onion finely chopped
  • listcheck1 tomato
  • listcheck1tsp chicken masala
  • listcheck1/2tsp turmeric powder
  • listchecksalt to taste
  • listcheck1/2tsp jeera
  • Method

  • Step-1
    Marinate Chicken keema with buttermilk, salt and turmeric powder for half an hour.
  • Step-2
    Take a pan and add ghee, add jeera, onion, green chillies and saute them well. Add ginger garlic paste and fry.
  • Step-3
    Next add tomato and salt. Cover the lid and fry everything for 5 mins until the tomatoes get soft.
  • Step-4
    Now add marinated chicken keema, green peas and mix everything well. Cover the lid and cook it for 8-10 mins on low flame.
  • Step-5
    Now add chicken masala and fry them well for 2 mins.
  • Step-6
    Once the chicken is done add boiled basmati rice and fry everything for 2-3 mins. Sprinkle chopped coriander leaves and it's done.
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