Cheeni Kum Keema Pulao Recipe

Cheeni Kum Keema Pulao Recipe

Cheeni Kum is one of the gems of R.Balki and though food is not his prime subject in all his movies, it does get featured in most of them. Be it Shashi’s Ladoos in English Vinglish or Sujata tempering a sabzi in Guru, the food in his films looks delicious.

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The Reference

In Cheeni Kum, one of the London-based chefs of Spice 6 can’t pronounce Keema Bhare Saalan Murgh Ka Pulao and while Buddha tells him to learn the pronunciation of the dishes right before he can take the order. Meanwhile we decided to binge on our version of Keema Pulao.

 

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Print Recipe
Cheeni Kum Keema Pulao Recipe
Delicious Chicken Pulao Recipe!
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Rating: 0
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Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Keep the rice in 1 1/2 cups of water to soak for about half an hour.
  2. Take a deep pan and heat some oil over a medium flame.
  3. Add green cardamoms, cumin seeds, cloves, cinnamon and black pepper.
  4. Once the spices leave their aroma, add the onions, mix and saute.
  5. Add slit green chillies or chop them to make the dish hotter.
  6. Add the minced chicken and stir.
  7. Put the tomatoes, ginger and garlic paste and mix it well.
  8. Now add the red chilli powder, garam masala and give it another stir.
  9. At this point, drain the rice and add them to the pan.
  10. After adding the rice pour in about four cups of water and coriander.
  11. Tear the mint leaves and add them as well along with salt.
  12. Stir the mixture and wait for the water to boil.
  13. Once the water is bubbling up, cover the pan and reduce the flame to low.
  14. Simmer till the pulao cooks and serve with pickled onions or raita.
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