KEEMA SPECIAL FIESTA | Delicacies to relish using minced options…

By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Keema is one of those words which entices the taste buds of quite a few of us and we love to try interesting dishes with keema which serves as a variety in between several meal plans and days of the week when we crave to have some varieties on our plates.

Before working with any kind of keema be it mutton or chicken it is important to observe a few points of quality and freshness which is essential to end up making a tempting delicacy.

Firstly, the keema should be fresh as far as possible, these days we indulge in frozen varieties due to lock downs etc therefore we need to check on the packing date and best before must be verified before online or offline purchases to prevent food borne issues and stomach upsets etc.

secondly, we also need to store it at the right temperature since we are now into summer the raw meat or keema tends to go rancid very fast if not stored properly due to rise in temperatures, ensure you thaw it properly and gradually before cooking and at room
temperature, never put the frozen keema into water or immerse it in water baths to melt away the ice.

Thirdly, the grain and texture of the keema should be looked at it shouldn’t be too dry or too overly moist or like a paste as well, it should be well minced and should be coarse when cooked as well. While it is always best to pick the fresh lot and use at the earliest cold storage facilities do make convenience cooking happen for most these days!

Here are a few simple-easy to make recipes with Chicken Keema:

Recipe-1] CHICKEN KEEMA PAO KA ZAIKA

Ingredients:

• Chicken keema- 250 gms.
• Green peas- ½ cup
• Oil/ghee- 2 tbsp.
• Ginger-garlic-chili paste- 1 tbsp. mix
• Onion paste-1 cup –raw.
• Salt to taste
• Tomato puree-1/2 cup fresh.
• Turmeric powder-1/2 tsp
• Red chili powder-1/2 tsp
• Coriander powder-1 tbsp.
• Water-1/2 cup
• Garam masala powder-1/2 tsp
• Fresh coriander leaves- 2 tbsp. chopped
• Lime slices and onion slices to serve with- as needed.
• Pao- 4-6 pieces.

Method:

1. Prepare all the ingredients for the recipe.
2. Heat oil/ghee and add in the ginger-garlic-chili paste and onion paste and saute it on a medium flame for 4-5 mins, add little water as needed while it cooks.
3. Add in the tomatoes, salt and all powdered spices, add chicken keema and frozen- blanched green peas and saute it well with the masala.
4. Add little water and simmer for 10-12 mins and allow the chicken keema to cook well.
5. Finally garnish with coriander leaves and serve with buttered pao, lime and onion slices as a one meal dish.

Recipe-2] DUM DAAR KEEMA MATTAR KA PULAO

Ingredients:

• Basmati rice- 1 and half cup soaked in 3 cups water for 15 mins.
• Oil/ghee- 2 tbsp.
• Chicken keema- 250 gms.
• Green peas-1/4 cup blanched
• Potatoes-1/2 cup cut into cubes.
• Bayleaf and peppercorns- 4-5 mix.
• Salt to taste
• Kasuri methi- 1 tsp
• Sliced onions- 1 cup
• Chopped tomatoes-1/2 cup
• Sliced green chilies- 2-3 no.
• Turmeric powder-1/2 tsp
• Dhaniya jeera powder- 1 tsp mix
• Garam masala powder- ½ tsp
• Water – as needed to cook the pulao.

To serve with: papad, raita, pickle.

Method:

1. Prepare all the ingredients for the pulao.
2. Heat oil/ghee in a thick bottomed pan, add in the sliced onions and slit green chilies and saute them until light brown, add little water as needed.
3. Add in the keema and peas, potatoes and saute well, add salt and tomato, kasuri methi, and bhunao it for 2-3 mins.
4. Add in double the amount of hot water and bring to a boil, simmer and cook the pulao on low flame, covered and in steam for 15-18 mins.
5. Open, mix well check for seasonings, add a little fresh mint and coriander, fried onions, nuts like cashews and raisins and little rose water and serve hot.

Recipe-3] KEEMA MATTAR MASTANA

Ingredients:

• Chicken keema- 250 gms.
• Green peas- ½ cup.
• Oil/ghee- 2 tbsp.
• Cinnamon stick-1-inch piece.
• Cloves- 3- 4 no.
• Ginger- 1 tsp chopped
• Dry red chili- 2 no.
• Chopped onions- ½ cup
• Chopped tomatoes-1/4 cup
• Curd- ¼ cup
• Roasted crushed peanut powder-2 tsp
• Salt to taste
• Coriander powder- 1 tsp
• Red chili powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Water-1/4 cup
• Coriander and mint leaves- 2 tbsp. mix

To serve with: roti, phulkas, parathas, laccha parathas etc.

Method:

1. Prepare all the ingredients for the recipe.
2. Heat oil/ghee in a pan, add in the whole spices, and onions, ginger and saute well for 2 mins.
3. Add in the tomatoes saute well, add in the chicken keema and peas.
4. Add in the salt, powdered spices and bhunao the keema well for 2-3 mins.
5. Simmer and add in the thick beaten curd and peanut powder and mix well, cover and cook the keema on a low flame for 12-15 mins and check.
6. Add mint and coriander leaves towards the end and serve as a main course with lime, onions or kachumber, raita and papad.

Recipe-4] KEEMA GOTALA ROLL UPS

Ingredients:

• Chicken keema- 250 gms
• Oil/ghee- 2 tsp.
• Jeera-1/2tsp
• Chopped green chilies-2 tsp
• Garam masala powder-1/2 tsp
• Tomato puree-2 tbsp.
• Chop onions- 1 no for cooking the keema
• Boiled mashed potato-1/2 cup
• Salt and pepper to taste
• Leftover rotis- 4-5 no.
• Schezuan sauce- 2 tbsp.
• Sliced onions- ¼ cup for the rolls.
• Shredded white cabbage-1/2 cup
• Grated cheese-2 tbsp.
• Lime juice- 1 tbsp.
• Chaat masala-1 tsp
• Coriander and mint leaves- 2 tbsp. mix

Method:

1. To prepare the keema mixture for the roll ups heat oil/ghee in a pan add in the jeera, and onions, chilies and saute for 2-3 mins add in the tomato puree, and salt to taste, cook the mixture for 2-3 mins on low flame.
2. Add in the keema into the masala and bhunao for 2 mins, add in garam masala powder and little water to cook the keema on low flame for 15-18 mins.
3. Once keema is cooked add in the boiled mashed potatoes and mix well.
4. To assemble the rolls ups, warm up the leftover rotis and apply little schezuan sauce on them, place cabbage and sliced onions and now place the keema potato mixture, add grated cheese, sprinkle lime juice, chat masala and coriander- mint leaves.
5. As an addition one can add little imli chutney as well if desired and roll up the content and secure it well. Serve immediately.