Name: Keema Chana with Jeera Rice & Fried Eggs
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: North Indian (Punjabi)
Ingredients: 320 g Basmati rice; 720 ml Water (for rice); 500 g Ground beef (80–85% lean); 300 g Cooked chickpeas, drained (or 1 can, ~400 g, drained); 4 large Eggs; 1 medium Yellow onion, finely chopped; 5 cloves Garlic, minced; 20 g Ginger, grated; 300 g Tomatoes, finely chopped (or crushed tomatoes); 1 each Green chili, slit (optional); 60 ml Neutral oil or ghee (total); 2 tsp Cumin seeds (for rice); 1 tsp Cumin seeds (for keema); 2 tsp Coriander powder; 1.5 tsp Kashmiri chili powder (or mild paprika); 0.5 tsp Turmeric powder; 1.5 tsp Garam masala; 2.5 tsp Salt; 0.5 tsp Black pepper; 1 tbsp Lemon juice; 20 g Fresh cilantro, chopped

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Keema Chana with Jeera Rice & Fried Eggs | Chop-Chop

Ingredients

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Ingredients

Preparation

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