Delhi Style Chicken Keema Pulao Recipe

Indian cuisine · 528 calories

Delhi Style Chicken Keema Pulao recipe

About this recipe

Start your day with the hearty, aromatic flavors of Delhi-Style Chicken Keema Pulao. This North Indian breakfast combines tender minced chicken, fragrant basmati rice, and a medley of spices for a deeply satisfying meal. Coconut milk adds a creamy, dairy-free richness, while fresh coriander and curry leaves enhance the dish with vibrant notes. With 40g of protein and 960 kcal per serving, this pulao is perfect for gym-goers or anyone seeking a nourishing start to their day. The cooking process is straightforward and enjoyable, making it ideal for intermediate cooks looking to elevate their breakfast routine. Pair it with a cup of freshly brewed tea or a glass of refreshing lemonade, and savor the authentic taste of Delhi in every bite. Easy to prepare and full of balanced nutrition, this dish is sure to become a favorite part of your morning meal plan.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 50 g Pluckk Organic Curry Leaves
  • - Black Mustard Seeds (Rai)-80Gm
  • - Fenugreek Seeds-100gms
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Wash the basmati rice in water and soak it for 20 minutes, then drain and set aside.
  2. 2. Heat oil in a large pan and add mustard seeds, letting them crackle for a few seconds.
  3. 3. Add curry leaves, fenugreek seeds, finely chopped onions, and sauté until the onions turn golden brown.
  4. 4. Add minced garlic, grated ginger, and chopped green chilies, cooking until aromatic.
  5. 5. Stir in chopped tomatoes, turmeric powder, red chili powder, and garam masala, cooking until the tomatoes soften and release their juices.
  6. 6. Add the chicken mince, breaking it apart with a spatula, and cook until it changes color and is fully cooked.
  7. 7. Pour in the coconut milk and mix well, allowing it to simmer for 2 minutes.
  8. 8. Add the soaked basmati rice and gently mix into the chicken mixture.
  9. 9. Pour 400 ml of water into the pan, adjust salt, and bring to a boil.
  10. 10. Reduce the heat to low, cover the pan, and let the rice cook until all the water is absorbed, approximately 15 minutes.
  11. 11. Once cooked, fluff the rice gently with a fork and garnish with chopped coriander leaves.
  12. 12. Serve hot and enjoy the aromatic and flavorful chicken keema pulao for breakfast.