CHICKEN KEEMAPANEER PULAO RECIPE

Chicken Keemapaneer Pulao Recipe Preparation Time 30 Minutes Cooking Time 40 Minutes Difficulty Average Recipe Type Non Veg. Serves Serves 4 278 cal per serving Ingredients: • 1 1/2 cups Basmati Rice • 200 grams Chicken Mince • 4 tbsp Oil • 2 Green Cardamoms • 1 tsp Cumin Seeds • 2 Cloves • 1/2 inch sticks Cinnamon • 8-10 Black Peppercorns • 4 Onions (medium) (sliced) • 3-4 Green Chilies (hand broken) • 3-4 Tomatoes (chopped) • 1 cup Panner ( cut into cubes) • 1 tbsp Ginger Paste • 1 tbsp Garlic Paste • 1 tsp Red Chili Powder • ½ tsp Garam Masala Powder • 2 tbsp Fresh Coriander Leaves (chopped) • 15-20 Fresh Mint Leaves (torn) • Salt to taste  How to make Chicken Keemapaneer Pulao: • Soak the rice in sufficient water for ½ hour. • Drain and set aside. • Heat oil in a deep pan. • Put cloves, cinnamon, green cardamoms, cumin seeds, black peppercorns and stir. • Add onion and fry for 2 minutes. • Add green chilies, tomatoes, paneer, ginger paste, garlic paste chicken keema and stir. • Put red chili powder, garam masala powder and stir. • Add the soaked rice with four cups of water, coriander leaves, mint leaves, salt and stir. • Once the rice is boiled, cover and reduce heat. Suggestions: Serve hot