Keema Per Eedu Recipe
A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns.
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Ingredients
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Keema Per Eedu Ingredients
Method
Cooking Directions
- 1
- 2
Add Aromatics
Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
- 3
Cook the Chicken and Liver
Add the ground chicken and chicken liver to the pan. Cook until the chicken is browned, breaking it up as it cooks.
- 4
Add Spices and Tomato
Stir in turmeric powder, red chili powder, garam masala, and salt. Then, add the chopped tomato and cook until it softens.
- 5
Simmer
Reduce heat and let it simmer for about 10 minutes, stirring occasionally. Adjust seasoning if necessary.
- 6
- 7
