Name: Keema Chana Pulao with Masala Egg
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian (Punjabi/North Indian)
Ingredients: 300 g Basmati rice; 450 g Ground beef (80–90% lean); 300 g Cooked chickpeas (drained); 4 large Eggs; 45 g Unsalted butter; 2 tbsp Neutral oil; 1 large Onion, thinly sliced; 4 cloves Garlic, minced; 15 g Ginger, grated; 200 g Tomato, diced (or crushed tomato); 120 g Plain yogurt; 1 each Green chili, slit (optional); 2 tsp Cumin seeds; 1 each Bay leaf; 1 small Cinnamon stick; 3 each Green cardamom pods, lightly crushed; 3 each Cloves; 2 tsp Ground coriander; 1.5 tsp Kashmiri chili powder (or mild paprika); 0.5 tsp Turmeric powder; 1.5 tsp Garam masala; 2.5 tsp Salt; 720 ml Water (for cooking rice); 1 tbsp Lemon juice; 20 g Fresh cilantro, chopped

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Keema Chana Pulao with Masala Egg | Chop-Chop

Ingredients

Preparation

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Ingredients

Preparation

Method

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