Chicken Kheema Pulav

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 10-15 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Chicken Kheema – 150g
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add chicken kheema and sauté for 2-3 mins.
• Cover it for 2-3 mins.
• Add 2 cups water.
• Add black pepper and salt to taste.
• Add soaked rice when the mixture starts boiling.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.