Keema is one of those words which entice 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 variety 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 are essential to end up making a tempting delicacy.
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Firstly, the keema should be as fresh as possible. These days we indulge in frozen varieties, therefore we need to check on the packing date and the 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 the raw meat or keema tends to go rancid very fast if not stored properly due to a 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 it at the earliest, cold storage facilities do make convenience cooking happen for most these days!
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Here are a few simple-to-make recipes with Chicken Keema:
Recipe-1] CHICKEN KEEMA PAO KA ZAIKA
| Ingredients | Method |
| Chicken keema- 250 gms. Green peas- ½ cup Oil/ghee- 2 tbsp. Ginger-garlic-chilli paste- 1 tbsp. mix Onion paste-1 cup –raw. Salt to taste Tomato puree-1/2 cup fresh Turmeric powder-1/2 tsp Red chilli 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. | 1. Prepare all the ingredients for the recipe. 2. Heat oil/ghee and add in the ginger-garlic-chilli paste and onion paste and saute it on a medium flame for 4-5 mins, add a 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 a 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 | Method |
| 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 chillies- 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. | 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 chillies and saute them until light brown, add a 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 a 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 a little rose water and serve hot. |
Recipe-3] KEEMA MATTAR MASTANA
| Ingredients | Method |
| Chicken keema- 250 gms Green peas- ½ cup Oil/ghee- 2 tbsp Cinnamon stick-1-inch piece Cloves- 3- 4 nos. Ginger- 1 tsp chopped Dry red chilli- 2 nos. 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 chilli 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. | 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 | Method |
| Chicken keema- 250 gms Oil/ghee- 2 tsp Jeera – 1/2tsp Chopped green chillies-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 nos. 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 | 1. To prepare the keema mixture for the roll-ups, heat oil/ghee in a pan, add in the jeera, onions, chillies and saute for 2-3 mins. Add in the tomato puree and salt to taste, cook the mixture for 2-3 mins on a low flame. 2. Add the keema into the masala and bhunao for 2 mins, add in garam masala powder and a little water to cook the keema on a 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, warm up the leftover rotis and apply a 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 a little imli chutney as well if desired and roll up the content and secure it well. Serve immediately. |
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