Wednesday, July 14, 2010

Kheema Pav

Generally mutton kheema/minced mutton is used for this recipe. I use chicken mince.

Kheema - Pav
Chicken Mince with bread
1 lb chicken mince/kheema, rinsed
2 tbsp. yogurt
1/2 tbsp ginger garlic paste
1/2 tsp turmeric powder
salt to taste

*Grind to a fine paste
7 Kashmiri chilies, soaked in warm water for 4 hrs, drained
1 1/2 cup roughly chopped onion
3-4 cloves garlic
1" ginger, peeled & chopped
1 tsp turmeric powder
2 tsp Punjabi garam masala (or any garam masala available)

1 tbsp oil
1 black cardamom
2 green cardamoms
3-4 cloves
2" cinnamon
1 bayleaf
1 tsp cumin seeds
*ground paste
1 tomato, roughly chopped

Suggested Accompaniment
Laadi Pav
Lemon wedges
Red onion circles, sprinkled with salt & chaat masala

0. Marinate kheema with ginger-garlic paste, turmeric powder and yogurt. Set aside.
1. Soak Kashmiri chilies in warm water for 4 hrs till they are plump. Drain. Grind along with the remaining ingredients for grinding. Set aside.
2. Heat oil in a pressure cooker or handi. Add spices. As they splutter, add the above paste. Sauté on medium flame for 15 minutes.
3. Add tomato and sauté again for 5 - 7 minutes.
4. Add chicken mince. Stir well. Add 1/4 cup water and salt to taste.
5. Pressure cook for 3-4 whistles. Let the pressure drop by its own.
6. Serve along with suggested accompaniments

Note -
1. This kheema tastes the best next day. So if possible, make it previous day and refrigerate. Serve next day after heating up thoroughly.
2. Generally mutton mince is used for this recipe.
3. Kashmiri chilies give a gorgeous red color but not the heat.


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