Kheema Pulao
User Reviews
4.7
195 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Calories
429 kcal
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Course
Main Course
-
Cuisine
Indian
Kheema Pulao
Report
A flavor-packed one pot meal with fragrant long grain basmati rice cooked in ground chicken and aromatic-warm whole spices like black pepper, cumin seeds and cinnamon.
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Ingredients
- 2 tablespoons ghee
- 1 teaspoon shah jeera or cumin seeds
- ½ teaspoon black peppercorns
- 2 inch cinnamon stick
- 2 bay leaves
- 1 medium yellow onion thinly sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 pound ground chicken
- 1 tomato diced
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon ground turmeric
- Handful of mint leaves chopped
- 2 teaspoon kosher salt
- 1 cups long grain basmati rice rinsed and drained
- 1½ cups water
Garnish
- 1 lime
- ½ cup cilantro chopped
- 1 teaspoon freshly ground black pepper freshly ground
Instructions
- Set the Instant Pot to sauté mode and heat ghee. Add cumin seeds, black peppercorn, cinnamon and bay leaves. Saute for 30 seconds.
- Add onions and sauté for 5 minutes or until the onions start to brown. Cover with a non-locking glass lid to speed up the process.
- Add ginger, garlic and chicken. Sauté, breaking the chicken and browning it for a minute. Add tomatoes, red chili powder, turmeric, mint leaves and salt. Mix well.
- Add rice and water. Gently mix making sure all the rice is under the liquids. Close the Instant Pot lid with pressure valve to sealing. Pressure cook (Hi) for 5 minutes with a 5 minute natural pressure release.
- Open the Instant Pot and gently fluff the top rice (Note, if the rice looks uncooked on the top, just mix it with the rice under and close the Instant Pot for 5 minutes)
- Add lime juice, cilantro and black pepper. Turn the Instant Pot off and take the insert out so the rice does not overcook or get mushy. Enjoy hot.
How to Make Keema Pulao on Stove Top
- Heat ghee in a heavy bottom pot. Add cumin seeds, black peppercorn, cinnamon, and bay leaves. Saute for 30 seconds on medium heat. Add onions and sauté for 5 to 8 minutes or until the onions start to lightly brown.
- Add ginger, garlic, and chicken. Sauté, breaking the chicken and browning it for a few minutes.
- Add tomatoes, red chili powder, turmeric, mint leaves and salt. Mix well and cook until the tomatoes start to soften, stirring frequently.
- Add rice and water and mix well. Cook uncovered on medium-high heat until the liquids start to boil. Turn the heat to low and cook covered for 10 minutes. Do not stir the rice during these steps.
- Turn the heat off and allow the rice to sit for an additional 10 minutes. Uncover the Pot and gently fluff the rice. Add lime juice, cilantro, and black pepper. Enjoy hot.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
45g
(15%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
1252mg
(52%)
Potassium
829mg
(24%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
565IU
(11%)
Vitamin C
12mg
(13%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1252mg | 52% |
| Potassium | 829mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
195 reviews
Excellent
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