Chicken Burrah, Chicken Keema Pilau Recipe

1. Prepare marinade

In a large bowl combine 200 ml plain yogurt, 2 tbs lemon juice, 2 tbs ginger-garlic paste, 1 tbs Kashmiri chili powder, 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric, 1 tsp garam masala, 0.5 tsp black pepper and salt (to taste). Whisk until smooth. Stir in 2 slit green chilies and 2 tbs vegetable oil.

2. Marinate chicken

Trim excess fat from 800 g boneless chicken thighs and make 2–3 shallow cuts into each piece. Add the chicken to the marinade and massage so each piece is well coated. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (or overnight for best flavor).

3. Cook the chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tbs oil. When hot, add the chicken thighs (reserve excess marinade). Sear 4–5 minutes per side until browned and cooked through (internal temperature 74°C / 165°F). If using an oven/grill, roast at 200°C / 400°F for 15–20 minutes until cooked through, then finish under grill for char.

4. Baste and rest

During the last 2 minutes of cooking, add 1 tbs butter to the pan and baste the chicken to glaze it. Remove from heat and let rest 5 minutes, then slice or keep whole for serving. Garnish with 10 g chopped fresh cilantro.

5. Rinse and soak rice

Rinse 2 cups basmati rice under cold water until the water runs clear. Soak the rice in cold water for 20–30 minutes, then drain thoroughly.

6. Toast whole spices & fry onions

Heat 2 tbs ghee or oil in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 1 cinnamon stick, 3 green cardamom pods and 4 cloves. Fry for 30 seconds until fragrant. Add 1 thinly sliced onion and cook, stirring, until golden brown (8–10 minutes). Reserve a small handful of the fried onion for garnish if using.

7. Cook aromatics

Add 4 minced garlic cloves and 1 tbs grated ginger to the pot and sauté 1 minute until fragrant. Add 500 g minced chicken, breaking it up with a spoon, and cook until the chicken changes color and starts to brown, about 6–8 minutes.

8. Season and simmer keema

Stir in 0.5 tsp turmeric, 1 tsp ground coriander, 0.5 tsp red chili powder, 1 tsp garam masala and salt (to taste). Add 1 diced tomato and 60 ml yogurt, mix well and simmer 6–8 minutes until tomato softens and flavors combine. Stir in 100 g peas and cook 2–3 minutes.

9. Combine rice and stock

Reduce heat to medium-low. Spread the drained rice evenly over the keema mixture (do not stir). Gently pour 480 ml hot water or light chicken stock over the rice so it just covers. Add 1 tbs lemon juice and a small pinch of salt if needed.

10. Cook pilau

Bring to a gentle boil on medium heat, then reduce to the lowest simmer, cover tightly with a lid and cook undisturbed for 12–15 minutes until the rice is tender and liquid is absorbed. Turn off the heat and let rest, covered, for 8–10 minutes to steam.

11. Finish

Fluff the rice gently with a fork, fold the keema through so meat and rice are evenly distributed. Sprinkle 1 tsp garam masala, 15 g chopped cilantro and the reserved fried onions. Adjust seasoning and add a little butter (optional) to shine the pilau.

12. Prepare the salad: thinly slice 1 red onion and toss with a pinch of salt and a few mint leaves (10 g). Keep lemon wedges (2 pcs) ready.

13. Assemble plates: Spoon a generous portion of Chicken Keema Pilau onto each plate. Place sliced or whole Chicken Burrah on top or to the side. Sprinkle extra chopped cilantro and fried onions over the top. Add a lemon wedge and the onion-mint salad on the side. Serve immediately while hot.