Sharing this Parsi minced Chicken Egg Recipe which is super delicious.
A lesser-known Parsi cuisine in other part of India has got it’s popularity in the city of Mumbai. Every Mumbaikar has the memory visiting an Irani cafe sampling minced-chicken aka Kheema per Eeda .
One can not miss the bun-maska with a cup of Irani chai.I absolutely loved it .
Minced Chicken Egg Recipe
This dish is flavourful. You need minced Chicken and Egg to prepare this filling Breakfast. Serving with Bun ( Bread ) is a must. Paris loves their bread.
The Parsis are an immigrant community, possibly coming from Persia whose cuisine is mildly spiced balancing the various flavours .
The culinary techniques much involved are steaming and baking. Apart from the usual frying and broiling techniques.They mostly settled in Mumbai . But a few can be found in Kolkata & Chennai.
Parsis love eggs, potatoes and meat. Minced Chicken is yet another quintessentially Parsi dish.They can eat kheema anytime. They are blessed with the cooking art .They know how to infused the local flavour to the dish bringing their own twist.
Variations to Minced Chicken Egg Recipe
Meat dishes are always garnished with Salii (fried potatoes in form of matchsticks ). I have not used though in my recipe ,but you can do that.
You can use more eggs. It depends on the number of servings. If there are 3 persons sharing the dish , you may use 3 eggs.
I am not a big fan of runny egg though. But I loved the combination of that with the minced chicken.
The use of jaggery is to balance the sourness of Tomato Purée. It adds flavour to the Kheema per Eeda.
A Parsi cooks her food with so much love and warmth ,and their dishes are so perfect for the winter days. Yeah ,it’s November and there is a comfort chill in the air.
Hope you enjoy cooking this dish. Do not forget to share your feedback in the comment section.
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 300 gm Minced Chicken
- 1 tsp Turmeric powder
- 1 tbsp Chilli powder
- 1 tbsp garlic paste
- 1 tbsp Ginger paste
- 1 tsp Chilli paste
- 1 onion
- 1/2 cup Tomato puree
- 1/2 tsp Cinnamon Powder
- 1 tsp black pepper
- 1 tsp jaggery
- 2 egg
- Mix chicken with turmeric powder, red-chili powder ,garlic paste,ginger paste,chili paste and salt.Keep aside for 10 minute.
- Heat oil in a pan ,fry onion. Add tomato puree and cook for a minute at high flame.
- Reduce heat and add minced chicken. Cook till they are done at medium flame. Adjust salt.You can add water if you want little gravy.
- Add jaggery ,black pepper and cinnamon powder. Break eggs on top and cook on low flame for 4 to 5 minute.
- Serve Kheema per Eeda with bun/bread slices.