Keema Per Eedu Recipe

Prepare proteins

Pat the minced chicken and chopped livers dry with paper towel. Season both lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the red chili powder; set aside.

Soften aromatics

Heat 2 tbs vegetable oil and 1 tbs butter in a wide heavy skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, 6–8 minutes until soft and beginning to brown at the edges.

Build the spice base

Add ginger-garlic paste and chopped green chili; cook 1–2 minutes until raw aroma dissipates. Stir in ground coriander, ground cumin, turmeric, remaining red chili powder, and a pinch of salt; cook 30–45 seconds to bloom the spices.

Cook tomatoes

Add the chopped tomato and cook 4–5 minutes until it breaks down and oil starts to separate slightly from the masala.

Brown the keema

Increase heat to medium-high. Add the minced chicken, spread it in an even layer and let it sear undisturbed 2 minutes, then begin breaking it up with a spatula. Cook 5–7 minutes until most moisture has evaporated and meat starts to brown.

Add livers and finish

Push the keema to one side, add remaining 1 tbs oil to the cleared space and add the chopped livers. Sear the livers 1–2 minutes until they start to change color but remain tender, then fold into the keema. Reduce heat to medium-low. Add remaining 1 tsp salt and garam masala, stir and simmer 3–4 minutes until livers are cooked through but still tender (avoid overcooking). Taste and adjust seasoning. Stir in chopped cilantro and lemon juice, then remove from heat. Keep warm.

Make dough

In a large bowl, combine warm water, warm milk and sugar, then sprinkle yeast over and let stand 5 minutes until foamy. Add flour and salt, then softened butter. Mix and knead (by hand or mixer with dough hook) 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1 tbs flour or 1 tbs water to adjust.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover and let rise in a warm place until doubled, about 45–60 minutes.

Shape and second rise

Punch down dough and divide into 6 equal pieces (about 70–75g each). Shape into rounds, place on a parchment-lined baking tray spaced apart, cover and let rise 30–40 minutes until puffy.

Bake

Preheat oven to 200°C (390°F). Beat the egg for egg wash with 1 tsp water and brush on tops. Bake 12–15 minutes until golden brown. Cool slightly before slicing buns horizontally.

Fry eggs to runny yolk

Heat a nonstick skillet over medium-low and add butter or oil to coat. Crack eggs into the skillet, season with 1/8 tsp salt and a pinch of black pepper. Cook gently 2–3 minutes until whites are set but yolks still runny. For very even whites, cover the pan for 30–45 seconds while cooking. Remove from pan and keep warm.

If using store-bought salli, break into small clumps. If using fresh shoestring potatoes, deep-fry or oven-crisp them until golden and very crisp, drain on paper towels and lightly salt. Keep ready for topping.

Halve the warm buns. Spoon a generous portion (about 150–180 g) of hot keema onto the bottom half of each bun. Top the keema with a fried egg (one egg per serving if serving 2; recipe yields enough keema for 3–4 buns). Sprinkle salli over the egg, add a little extra chopped cilantro, and place the top bun. Serve immediately while eggs are runny and keema is hot.