Keema Per Eedu Recipe
Recipe information
Make Keema Per Eedu in just 30m. 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
Keema Per Eedu Ingredients
Cooking Directions
1. Prepare the Keema
Heat oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent.
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.
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