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 & Liver
Eggs & Frying
Salli (crisps) & Assembly
Method
Keema & Liver
- 1
Prepare livers
Trim any connective tissue from the chicken livers, pat dry, then cut into bite-size pieces (about 1–1.5 cm). Lightly season with a pinch of salt and 1/4 tsp turmeric; set aside.
- 2
Cook aromatics
Heat 2 tbs vegetable oil and 1 tbs butter in a wide heavy skillet over medium heat. Add the finely chopped onion and sauté, stirring frequently, until soft and beginning to brown, 8–10 minutes. Add ginger-garlic paste and chopped green chilies; cook 1–2 minutes until raw aroma disappears.
- 3
Spice the base
Reduce heat to medium-low and add turmeric, red chili powder, ground coriander and half the salt (3/4 tsp). Toast spices 30–45 seconds, stirring so they don't burn.
- 4
Add tomato and keema
Add the chopped tomato and cook until it softens and releases moisture, 3–4 minutes. Increase heat to medium-high, add the ground chicken (keema) and break it up with a spoon. Cook, stirring, until the raw pink disappears, about 6–8 minutes.
- 5
Incorporate livers
Push the keema to one side of the pan, add remaining 1 tbs oil if needed, and add the prepared liver pieces. Sear the livers for 1–2 minutes per side until browned on the outside but still slightly tender inside. Then fold the livers into the keema so they are evenly distributed.
- 6
Simmer to finish
Add 60 ml water, remaining salt (if any), and simmer gently, stirring occasionally, until the mixture is thick and cohesive, 6–8 minutes. If it looks too wet, cook a few minutes longer to evaporate excess moisture.
- 7
Finish with herbs and lemon
Stir in garam masala, chopped cilantro, chopped mint and lemon juice. Taste and adjust seasoning. Keep the keema warm on very low heat while you prepare eggs and buns.
Eggs & Frying
- 8
- 9
Fry eggs sunny-side
Crack eggs gently into the pan (do up to 2 eggs at a time, leaving space). Cook on medium-low until whites are set but yolks remain runny, about 3–4 minutes. Spoon some melted butter over the whites near the yolks to encourage even cooking without flipping. Season each egg with a pinch of salt and a grind of black pepper just before taking off heat.
- 10
Salli (crisps) & Assembly
- 11
- 12
Plate the keema
Spoon generous portions of the keema-and-liver onto warmed bun bottoms or on plates beside buns (about 125 g keema per serving).
- 13
- 14
