Keema means minced meat and Pilaf is a rice dish. This recipe is so fragrant with all the aromatic spices that go in it. However, it is not hot, so the entire family can enjoy it. Instead of chicken mince, you may use lamb or beef mince. Only adjust the cooking time accordingly.
If cooked with Basmati rice, ghee and cashews, it gives a rich texture to this pilaf and you can truly eat like a nawaab
Ingredients 1 cup Basmati rice (soaked for 30 minutes and drained)
Slightly more than 1 cup chicken mince (washed and drained)
1 tablespoon oil or ghee
1 teaspoon cumin seeds
A small stick cinnamon
2-3 black peppercorn
1-2 green cardamom
1 bay leaf
Salt to taste
1/4 cup plain yoghurt
1/2 teaspoon turmeric
1 teaspoon red paprika powder
1 cup chopped onion
2 green chili, slit
2-3 teaspoon ginger and garlic paste
1/2 cup onion rings
5-6 cashews, roughly chopped (optional)
Some chopped mint and coriander for garnishing
In a pan take oil and firstly fry the onion rings and cashews. These will be used at the end for garnishing, so keep aside until later. The onion has to be browned and cashews have to lightly fried. Do not brown the cashews or they turn bitter. Set aside.
In the same oil, add the cumin seeds. Once they sizzle, add the cinnamon, cloves, cardamom, pepper, bay leaf and onion. Fry till onion is lightly brown.
Now add the ginger, garlic paste and green chilli.
In a bowl, take yoghurt and add turmeric, paprika and pinch of salt. Whisk well.
Now add minced chicken to this and mix well.
This will help to evenly cook the mince. Otherwise the mince forms a ball/lumps, the moment you add it to the pot.
Tip to prevent lumps
Add the keema and yoghurt mixture the pan and saute for a while to prevent formation of lumps. If you are using lamb, goat or beef mince, then allow it to cook almost half, before adding the rice.
As this one is with chicken, it does not take too long to cook, so we can add the rice immediately.
Lovely Basmati rice
Add salt, chopped coriander and mint and 1 and half cups of water. Cover and cook.
After about 7 minutes, mix it slightly. Take care to not break the rice grains. Now add a little ghee or butter (this is optional), fried onion rings and cashews. Again cover and keep on lowest heat setting.
Alternatively, keep a skillet on the heat and the pot over the skillet.
Cook it for another 5-7 minutes. Prepare your nostrils for the blast of aroma when you open the lid of the pot. Serve hot with cucumber and yoghurt raita.